Snow skin mooncakes are a non-baked mooncake. Snow skin mooncakes are similar to yukimi daifuku (mochi ice cream). Both have a glutinous rice crust, must be kept frozen and have a variety of lighter fillings than the rich and heavy duck egg yolks and lotus seed paste of traditional mooncakes. This here is Breadtop Mochi Moon Cake Lychee.
Each box comes with a sealed pair of mochi mooncakes filled with lychee purée from France.
Each mooncake is about 5 cm in diameter and 3 cm in height and snow white in colour.
As the mochi mooncakes are stored frozen, they need to be thawed at room temperature for 5-10 minutes before serving.
The mochi mooncake has a strong glutinous rice flour smell from the crust, which came through on tasting. The crust is really a ‘crust’ — it’s firm like traditional mooncake crust with none of the chewy mochi mochi of yukimi daifuku. Indeed, it’s an off-putting texture without much flavour other than plain glutinous rice flour and persisted even as we bite through to the softer mung bean centre. As the mung bean paste melts to recall the white bean jam of the original Meibutsu Kamado (but without the rich flavour and moist texture) the crust retains its offputting firmness. The highlight, though, is the lychee centre that brought pops of intense lychee flavour. We expected much more of this centre for proper lychee experience.
When it comes to cold glutinous rice flower desserts, we’ll stick to our yukumi daifuju. Our favourite is from the Mochicream stores in Japan.
This Breadtop Mochi Moon Cake Lychee contained 2x 65 g pieces. It was produced in Australia and purchased in Sydney, Australia in 2018.