No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes
Equipment
- Sieve
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 glutinouse 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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