Nutella Chocolate Lava Snow Skin Mooncakes Recipe - All Purpose Veggies (2024)

Prepare the filling: scoop Nutella or other chocolate hazelnut spread of choice (like Nutiva) into 1-2 Tablespoon sized portions into a clean parchment paper

Freeze the scoops of Nutella for 1-2 hours until completely solid.

NOTE:You can also use other mooncake fillings of choice like white bean paste. Check out myULTIMATE LIST OF MOONCAKE FILLINGSpost for more ideas!*

In a microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) , sweet rice flour and cocoa powder

Mix until the white bean paste has been well incorporated into the flour.

Add water and whisk until smooth.

Microwave the mixture for 1 minute

Use a SOLID METAL spoon (wooden spoons can break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed.

Microwave the mixture again, this time for 1 minute. The resulting dough should be hot and slightly translucent.

Stir again, and pour the snow skin mooncake dough onto a lightly greased baking pan. Flatten with a rolling pin or gloved hands (dough will be hot!)

Cut the snow skin dough into 8 pieces using scissors or plastic dough cutter

Fill with prepared filling.

Fit the filled pieces into a lightly greased mooncake mold and press into shape.

For the best chocolate "lava effect", let the chocolate filling come to room temperature before serving.

Enjoy!

Snowskin Mooncake Dough

• 150 g sweetened white bean paste (shiro an)
• 50 g mochiko flour, sweet rice or glutinous rice flour
• 1 Tbsp cocoa powder
• 57 g water

Mooncake Filling

• 8 Tbsp chocolate hazelnut spread of choice , like Nutella or Nutiva (vegan friendly version)

Prepare the filling

• Prepare chocolate lava filling by scooping tablespoons of chocolate hazelnut spread (like Nutella) into a clean parchment paper

• Freeze the scoops of Nutella for 1-2 hours until completely solid.

• NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*

Make the Mooncake Skin

• In a sturdy microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the bean paste has been well incorporated into the flour.

• Add cocoa powder.

• Add water and whisk until smooth.

• Microwave the mixture for 1 minute

• Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed

• Microwave the mixture again, this time for 1 minute

• Stir again until all cooked and uncooked parts of the dough are mixed evenly.

• Scrape the cooked mooncake dough onto a lightly greased baking pan

Shape the Mooncakes

• Cut the snow skin dough into 8 pieces using scissors or plastic dough cutter

• Take each piece of the cut dough and fill with the frozen nutella scoops.

• Fit the filled pieces into a lightly greased mooncake mold** and press into shape.

• Enjoy! For the chocolate lava effect, wait until the mooncakes have come to room temperature before serving.

*You can also use lotus paste, white bean paste, or red bean paste as mooncake fillings. For more ideas on mooncake fillings, check out my ULTIMATE LIST OF MOONCAKE FILLINGS post here.

**I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.

PLEASE NOTE: This snowskin mooncake recipe is based on my original shortcut snowskin mooncake recipe (link here) and does not adhere to most traditional recipes, where the mooncake dough is made using cooked glutinous rice flour, icing sugar, shortening and water. While this recipe may differ from the traditional preparation, it still produces delicious and unique mooncakes that are perfect for anyone looking to try something new. It's also less time-consuming and simpler.