Chilled Ping Pei Mooncakes / 花色冰皮月饼

Those are the non-baked modern mooncakes. They resemble the traditional one with modifications. Traditional mooncakes are made with oil (usually lard), and plenty of sugar. “Ping Pei” means “chilled crust”, which is comparatively easier to make than the baked ones.


  • 140 g Glutinous rice powder
  • 50 g Short grain rice powder
  • 110 g Wheat starch
  • 80 g Caster sugar
  • 80 g Sweetened condensed milk
  • 400 ml 10% Unsweetened condensed milk
  • 60 g Shortening
  • 3 g Unsweetened cacao powder
  • 3 g Matcha green tea powder
  • 500-600 g Bean paste
  • 2 tbsp Glutinous rice powder

  1. Stir together rice flours, wheat starch, sugar, sweetened and unsweetened condensed milk in a bowl. Steam the mixture for 30 minutes on high heat. Remove and cool briefly aside. Rub in the shortening and mix until the dough is smooth and soft.
  • Divide the dough into two portions and divide one of them again into half. Mix cacao powder with one and matcha with the other until combined. Divide each flavour of dough into 28 portions. Prepare the filling too into 28 portions. Microwave two tablespoons of glutinous rice powder with strong heat for about 1 minute until cooked.
  • Dust the mooncake mould and tap to remove excess rice flour. Take one portion from each 3 colours of dough and combine them into a round. Flatten out the dough and center the filling. Seal and shape into a ball. Lightly coat the surface with prepared cooked glutinous rice flour. Press each into mooncake mould and then push lightly out on a serving plate. Cover tightly with plastic film and chill for 1-2 hours.