Step 1

Combine peanut butter and coconut oil in a medium sized bowl until smooth, then add in the powdered sugar and continue mixing. Since coconut oil is firm at cooler temperatures, you may need to warm it up a bit in the microwave if it's too hard to mix — just heat it up in 10 second bursts until you're able to mix everything easily.

Step 2

If your shredded coconut is in long threads (versus small flakes), give it a quick blitz in a blender or food processor until the flakes are around the size of bread crumbs or coarse sand.

Step 3

Add coconut to the peanut butter mixture, along with the rice cereal and continue mixing. As you mix, smash the rice a bit with your spoon (a wooden spoon works particularly well here) to break up the cereal a bit. Add salt to taste.

Step 4

Refrigerate the mixture overnight (this step can be skipped but it's not advised, as the filling is much harder to work with when not chilled).

Step 1

If your coconut oil is very firm/solid, melt it it in the microwave. Mix all the ingredients in a medium sized microwave-proof bowl until no lumps remain.

Step 2

Cover the bowl with a damp paper towel and microwave for 3 minutes. After 3 minutes, check to see if the mixture is mostly solid (though it should still be soft!) with no liquid pooling. If not, keep microwaving on 30 second bursts until the mixture looks mostly congealed. Carefully remove from the microwave and let cool until warm enough to handle.

Step 3

At this point you can dye your snowskin if you'd like — food coloring works, or you can try natural dyes and flavorings like matcha, beetroot powder, butterfly pea powder, charcoal powder, turmeric, and more.

Step 1

Scoop walnut-sized balls of the peanut butter filling onto a parchment lined workspace.

Step 2

Working quickly, measure 25-30g of snowskin mixture and knead until smooth. Work into a rough circle shape, about the size of a dumpling wrapper (or about 2.5 inches in diameter). No need to be perfect here — the main thing is to avoid tearing any holes in the dough, and you also want to try to make the edges slightly thinner than the center of the wrapper.

Step 3

Place a peanut butter ball in the middle of the wrapper and carefully wrap the dough around it, pinching to join the edges. Once all the peanut butter is enclosed, roll the ball between your palms until fairly round. Dust with a light sprinkling of potato starch and roll again. Press with a plastic mooncake mold (a wooden mold won't work here).

Step 4

Refrigerate mooncakes for at least 2 hours for best texture, though you can skip this step if you're impatient and don't mind a gooier filling.

Step 5

These are best eaten day-of, but can be stored in an airtight container in the fridge for a few days. Let them sit out on your counter for at least 30 minutes to allow them time to soften and warm up a bit after removing from the fridge.