No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes
Welcome to Part 2 of our mooncake series, featuring the No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes. Starting with a basic cream cheese custard filling might not sound extraordinary, but it’s the combination of black and pink Oreos that brings a burst of colour to the table. This simple mooncake recipe serves as an excellent opportunity to practice your mooncake wrapping skills while embarking on the journey to master the art of creating the perfect snow skin mooncakes.
What is Snow Skin Mooncake?
Snow skin mooncake is a modern twist on traditional mooncakes. The skin has a soft, chewy mochi-like texture. You can get creative with the filling, which can range from mung bean paste, custard, and cream cheese, to ice cream. Moreover, there’s no baking required, making the process much easier than traditional mooncakes. Therefore, I highly recommend trying your hand at them, especially if you’ve never made mooncakes before.
The key ingredient in snow skin mooncakes is a mixture of glutinous rice flour and rice flour. Despite their similar names, these are two distinct ingredients with unique textures and uses. While rice flour gives a stretchy, cake-like texture when cooked, glutinous rice flour yields a sticky and chewy consistency. Rice flour also imparts a subtle glow to the final product. By combining both flours, the snow skin dough maintains a chewy texture without becoming overly soft or sticky during handling.
Ingredients
The magic begins with a combination of glutinous rice flour, cornstarch, and sugar for the snow skin dough. This recipe utilizes plain white original snow skin, yet you have the freedom to infuse it with color using butterfly pea tea powder or purple yam powder.
Key Tools for Mooncake Making
Mooncake Mold
The most important tool for making these sweet treats is mooncake mold. It’s an indispensable tool that shapes the mooncakes into their iconic patterns. These molds come in various sizes and designs, allowing you to create stunning visual effects. For all my mooncake recipes, I use a 50g mooncake mold press, which is commonly found on Amazon. One pack usually comes in multiple styles and patterns. You can simply put the dough in the press and easily create a photogenic snow skin mooncake.
Silicone Filling Mold
A silicone filling mold isn’t required when working with fillings that can be easily shaped into balls, like custards and mung bean paste. However, when dealing with lava fillings, a silicone filling mold is a handy tool to ensure precise and consistent measurements. Each ball measures 5g, and it helps create a uniform shape for the filling before it’s wrapped in the dough. You can find these molds on Amazon; that’s where I obtained mine.
Kitchen Scale
A kitchen scale is essential for accurately measuring ingredients, ensuring the proper balance of flavors and textures in your mooncakes. Measuring spoons will also be used in this process.
Disposable Gloves
Disposable Gloves are important when working with snow skin mooncakes. They not only keep your hands clean but also prevent the dough from sticking to your skin. They also come in handy when assembling mooncakes to ensure that the fillings and dough stay intact without any unwanted residue from your hands.
The Process
1. Prepare the Snow Skin Dough
The first part of this mooncake recipe involves preparing the snow skin dough. After mixing, it should rest in the fridge for one hour to allow the dough to firm up. You can also prepare the dough the night before. This recipe calls for glutinous rice flour, rice flour, cornstarch, sugar, coconut milk (or whipping cream), vegetable oil, and milk. It yields a basic white snow skin, which serves as a canvas for your creativity. You can easily add flavors like purple yam powder or matcha powder to make exciting variations.
Here are the steps on how to make it:
- In a mixing bowl, sift rice flour, glutinous rice flour, and corn starch.
- Add sugar and mix well.
- Add coconut milk (or whipping cream), milk, and vegetable oil. Mix thoroughly until no clumps remain.
- Cover the bowl with plastic wrap, poking a few holes in it. This is done to prevent the moisture from steaming from falling into the dough.
- Steam the mixture for 10-15 minutes over medium-high heat, or until no liquid is visible.
- After the mixture is cooked, use a fork to mash it. Set it aside to cool down. To expedite the cooling process, you can place it in the freezer for a maximum of 5 minutes.
- Once cooled, knead the snow skin dough until it becomes smooth. This should take less than 5 minutes.
- Cover the dough with plastic wrap. Refrigerate for at least one hour to let the dough to firm up.
2. Prepare the Black & Pink Oreo Cheese Custard Filling
You can find the full recipe for the black & pink cream cheese custard filling in my previous blog post.
3. Assemble the Mooncake
The ratio of pastry to filling is crucial. A well-balanced mooncake boasts a delicate outer shell complemented by generous fillings. I adhere to a 20g snow skin to 30g filling ratio. With the cream cheese custard filling’s ability to hold its shape, assembling the mooncakes becomes a breeze.
Wrap the Filling with the Snow Skin Dough
Snow skin is very similar to mochi, and it can stick to your hands easily. I strongly recommend using disposable gloves when working with the dough.
- Roll the dough into a ball.
- Carefully flatten it into a disk shape, gradually thinning the edges to create a larger surface area.
- Put the filling in the middle.
- Seal the top by pushing the paste upwards.
- Roll the mooncake between your palms (with gloves) to make a ball. This step guarantees the pastry sticks completely to the filling, preventing any gaps.
4. Shaping the Mooncake
- Gently dust the dough with cooked glutinous rice flour, shaking off any excess. Also, sprinkle some flour onto the mooncake mold. This step prevents the dough from sticking to the mold while shaping.
- Put the filled dough into the mooncake mold. Prepare a flat surface, such as a plate, baking sheet, or silicone mat. Press the mold down onto the flat surface. The dough will take on the mold’s shape, imprinting the pattern onto its surface.
- Lightly press the mold into the dough multiple times, about 3-4 times, to ensure a perfect shape. This step is vital to prevent uneven mooncakes with unclear patterns.
5. Storing & Serving the Snow Skin Mooncake
Snow skin mooncakes should be kept in an airtight container in the freezer. They are at their best when consumed within a few days, with a maximum limit of 1 week. If stored for too long, the mochi will dry out and develop cracks.
For an optimal taste experience, allow the mooncake to sit at room temperature for 10 to 20 minutes before savoring.
Tips on Shaping the Perfect Snow Skin Mooncakes
SNOW SKIN MUST BE COOLED
It is important to have cooled snow skin before assembling the mooncakes. If the snow skin is still warm, it will be sticky and too soft to handle. In this recipe, you’ll need to wrap the snow skin in plastic wrap and let it rest in the fridge for at least 1 hour before use. This process ensures that the dough becomes firmer, stretchier, and less sticky.
COOKED GLUTINOUS RICE FLOUR IS NEEDED
Cooked glutinous rice flour is used for coating. While some recipes suggest using cornstarch as a coating, I find it tends to cling a bit too much to the dough. This can cause the dough to dry out faster than usual, resulting in less sharp patterns due to excessive corn starch usage. Making cooked glutinous rice flour is easy – simply microwave glutinous rice flour for 15 seconds or until it warms up. If you don’t have a microwave, you can lightly pan-fry it over low heat until it turns slightly yellow in color.
MAKE SURE THE MOONCAKE MOULD IS LIGHTLY DUSTED
Remember, the word ‘lightly’ is key here. If the mooncake mold has an excess of flour, the pattern won’t appear as sharp and clear. However, if you skip the flour entirely, the dough might adhere too much to the mooncake mold. So, it’s vital to gently dust the dough as well.
THE THICKNESS OF THE SNOW SKIN
To achieve a well-defined pattern on your final product, aim for a thicker center and thinner edges as you roll out the snow skin dough. Begin by rolling out the dough into a disk shape, then gradually roll outward from the center towards the edges.
Other Mooncake Filling Ideas
You can be creative with the fillings. While mung bean paste is a common choice, it takes time and patience to make. I prefer going for simple and delicious fillings, with minimal preparation. Here are some of the mooncakes I made over the past years:
- Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava
- Taro Mochi Swirl Mooncakes
- Tiramisu Snow Skin Mooncakes
Alternatively, you can revisit the blog posts from the Mooncake Series:
- Part 1: 4 Easy Mooncake Filling Ideas to try for Mid-Autumn Festival
- Part 2: No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes
- Part 3: Genmaicah Lava Kinako Snow Skin Mooncakes
- Part 4: Coconut Latte Snow Skin Mooncakes
- Part 5: Fruit Jelly Mooncakes
- Part 6: Black Sesame Lava Cookie Crust Mooncakes
- Part 7: Air Fry Matcha Mochi Mooncakes with Cookie Crust
No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes
Equipment
- Plastic wrap
Ingredients
Snow Skin (original)
- 44 g glutinous rice flour
- 34 g rice flour
- 20 g corn starch
- 20 g sugar
- 34 g coconut milk or whipping cream
- 134 g milk
- 20 g vegetable oil
Oreo Cream Cheese Custard Filling
- 120 g cream cheese soften
- 1 large egg approx. 50g
- 25 g sugar
- 20 g all-purpose flour
- 100 g coconut milk
- 10 g unsalted butter
- 10 pcs regular oreo
- 15 pcs pink oreo
Coating for Mooncakes
- ¼ cup glutinous rice flour cooked
Instructions
To prepare snow skin:
- In a mixing bowl, sift rice flour, glutinous rice flour, and corn starch. Add sugar and mix well.
- Add coconut milk (or whipping cream), milk, and vegetable oil. Mix thoroughly until no clumps remain.
- Cover the bowl with plastic wrap, poking a few holes in it. Steam the mixture for 10-15 minutes over medium-high heat, or until no liquid is visible.
- After the mixture is cooked, use a fork to mash it. Set it aside to cool down. To expedite the cooling process, you can place it in the freezer for a maximum of 5 minutes.
- Once cooled, knead the snow skin dough until it becomes smooth. This should take less than 5 minutes.
- Wrap the snow skin with plastic wrap and place them in the fridge for at least 1 hour.
To prepare black & pink cream cheese custard filling:
- Check out the full recipe on my previous blog post.
To prepare cooked glutinous rice flour:
- Put the glutinous rice flour in a microwave-safe bowl and heat it for 15 seconds, or until the flour becomes warm.
- If you lack a microwave, you can use a frying pan instead. Place the glutinous rice flour in the pan and stir-fry it over low heat until it’s cooked. You’ll notice the color of the flour turning light yellow.
To assemble snow skin mooncakes:
- Divide the snow skin dough into 20-gram portions and roll into a ball.
- Divide the oreo cream cheese custard filling into 30-gram portions and roll into a ball.
- Sprinkle some cooked glutinous flour onto the snow skin dough and flatten it.
- Wrap the filling with the snow skin dough, ensuring tight edges.
- Lightly coat the mooncake with cooked glutinous rice flour, shaking off any excess.
- Sprinkle some cooked glutinous flour onto the mooncake mold.
- Put the filled dough into the mold to create a pattern on its surface.
- Place the snow skin mooncakes into an airtight container and freeze them overnight.
- Before serving, transfer the mooncakes to the fridge for 1 hour to achieve an optimal texture. Alternatively, leave them at room temperature for 10-20 minutes.
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