These Thai tea snow-skin mooncakes will be a crowd-pleaser! It’s chewy mochi-like skin filled with a rich fragrant Thai tea custard. Makes around 10-15 depending on how much mochi and filling you use per mooncake.

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Thai Tea Snow Skin Mochi Ingredients

1. 18g glutinous rice flour
2. 18g rice flour
3. 12g wheat starch
4. 35g sugar
5. 70g Thai tea milk (steep 1 tbsp of Thai tea in 115g of milk. It should give you just the right amount of flavoured milk)
6. 8g oil

Snow Skin Mochi Ingredients

1. 18g glutinous rice flour
2. 18g rice flour
3. 12g wheat starch
4. 35g sugar
5. 70g milk
6. 8g oil

Thai Tea Custard Ingredients

1. 2 eggs
2. 35g sugar
3. 115g Thai tea milk (2 Tbsp Thai tea steeped in 200g milk)
4. 30g butter
5. 20g cake flour or cornstarch

Thai Tea Snow Skin Mooncake Instructions

Make the Custard:

1. Heat the milk until the edges begin to bubble slightly. Remove from heat and add the Thai tea. Let it steep for 7 minutes or until the milk turns dark orange. Strain the tea leaves using a strainer and set aside to cool.
2. In a separate bowl, whisk together the eggs and sugar until well combined.
3. Gradually pour the cooled Thai tea milk into the egg and sugar mixture, whisking constantly.
4. Transfer the mixture to a saucepan and add the butter. Cook over medium heat, stirring continuously until the mixture thickens into a paste that doesn’t stick to the sides of the pot.
5. Remove from heat, transfer the custard to a bowl, and cover with plastic wrap. Let it set in the refrigerator for at least 3 hours.
6. Once set, divide the custard into 20g balls for around 15 mooncakes, or 30g balls for around 12 mooncakes.

Make the Snow Skins/Mochi

1. In a microwave-safe bowl, combine glutinous rice flour, rice flour, wheat starch, and sugar.
2. Add milk and oil, stirring until the mixture is smooth and free of clumps.
3. Cover the bowl with plastic wrap and microwave in intervals: first for 1 minute, then for 30 seconds, and finally for 15-20 seconds. Stir with a spatula after each interval. The mochi should no longer have any liquid and should have a glossy look.
4. Let the mochi cool until it’s warm to the touch.
5. Wearing plastic gloves, knead the mochi until it is smooth and shiny. It shouldn’t stick to the gloves when kneading.
6. Divide the dough into 7g portions for 15 mooncakes or 10g portions for 12 mooncakes.
7. Repeat this process for the Thai tea-flavoured mochi.

Assemble the Duo-Tone Thai Tea Mooncakes

1. Combine the plain and Thai tea mochi as desired to create a duo-tone look.
2. Place the mochi between two sheets of parchment paper and roll it into a flat circle using a rolling pin.
3. Place a Thai tea custard ball in the centre of the mochi. Gently pull the edges of the mochi over the custard until it’s fully covered.
4. Flip the mooncake over and stamp it with a mooncake mould dusted lightly with cooked glutinous rice flour.
5. Store the mooncakes in an airtight container in the refrigerator. Consume within 1-2 days. If refrigerated for more than 2 days, the skin will harden and lose its soft texture. Freezing is also possible, but the skin will become hard.