Vietnamese Snow-Skin Mooncake with Green Rice Filling – A Clear and Gentle Taste of Mid-Autumn from the Old Days

“Keeping the heart of the traditional snow-skin mooncake while adding the clean, fresh scent of young rice — the simple gift of autumn.”

If the Mooncake with Green Rice Filling was born from youthful passion, creativity, and the courage to try something new, then the Vietnamese Snow-Skin Mooncake with Green Rice Filling is a softer answer — a way for Lam Yên to return to the calm, familiar memories of Mid-Autumn, when families gathered around the festival tray under the full moon.

It all begins with the classic snow-skin mooncake

Snow-skin mooncakes have always been part of Mid-Autumn — familiar and comforting. But making one that still carries the old-fashioned taste while matching well with a young rice filling was a long process, especially since most people are used to the traditional mixed-nut filling.

Lam Yên spent months testing and adjusting recipes so that the crust would stay clear, soft, and pleasantly chewy — and at the same time allow the light, clean flavor of young rice to come through. The two should support each other, not compete with each other.

Bringing together the best of autumn

Fresh young rice is a special gift of Hanoi’s autumn — soft green grains wrapped in lotus leaves, carrying the warm scent of the fields. When paired with the fragrant sticky-rice snow skin, that young rice aroma becomes clearer and more noticeable.

The snow-skin crust is soft and smooth, with a gentle fragrance of sticky rice and a hint of pomelo blossom. Inside is the stir-fried young rice filling — rich, chewy, and made from Lam Yên’s family recipe.

Two flavors, two ways to feel autumn

From the same love for young rice, Lam Yên created two versions — each bringing its own mood and memory of the season.

Snow-Skin Mooncake with Green Rice Filling keeps the simple, warm spirit of classic snow-skin mooncakes. The soft crust is lightly sweet and gently scented with pomelo blossom, hugging a filling of tender young rice grains — green, smooth, and fragrant.

With one bite, the soft texture spreads evenly, and the clean aroma of young rice blends with a mild sweetness. It leaves behind a fresh, light aftertaste — like a small piece of memory returning under the moonlight.

Snow-Skin Mooncake with Green Rice, Egg Custard Salted Egg Filling brings a more playful combination — the natural sweetness of young rice meets the rich, salty creaminess of salted egg custard.

The soft snow-skin crust holds a smooth, molten custard filling, creating a balanced and full taste. The sweet, salty, and fragrant notes come together, giving a rounded and satisfying flavor from the first bite.

Two mooncakes — one classic, one modern — but both reflect Lam Yên’s wish: to honor young rice and to keep the beauty of autumn inside every mooncake.

A mooncake for a more complete Mid-Autumn

For Lam Yên, every Mid-Autumn Festival is a chance to bring young rice into the spotlight — to tell its story, along with the story of sticky rice and the warmth of family gatherings.

The Vietnamese Snow-Skin Mooncake with Green Rice Fillingwas created to make this year’s celebration feel more complete — so that beside the Mooncake with Green Rice Filling on your tea table, there is also this gentle snow-skin version.

Together, they invite you back to what is simple, familiar, and full of warmth.