Who would have guessed that our favorite cookies and cream cheesecake would go so well in a mooncake?!? This traditional-looking snowskin mooncake hides an uncoventional mix of crunchy Oreo cookies and smooth cream cheese, it’s like a cheesecake in disguise! It’s so easy to make and such a crowd-pleaser, especially for the kids. Try it out this Mid Autumn Festival and share it with fellow Oreo and cheesecake lovers!

 

Ingredients:
(Makes 8 x 2” round mooncakes)
200g Snowskin premix powder (icing sugar and kou fen)
40g shortening
80ml hot water
250g cream cheese, soft
50g Oreo biscuits, crushed
30g icing sugar, sifted

 

Method:

  1. Crush Oreo biscuits by rolling them in a Ziploc bag.
  2. Mix softened cream cheese and icing sugar together, then fold in crushed Oreo biscuits. ChillΒ for about 1 hour.
  3. When Oreo mixture is firm enough to handle, divide into 40g portions and roll into a ball. Pop them into the freezer while you prepare the snowskin dough.
  4. To make snowskin dough, rub shortening into snowskin premix powder, then add hot water and knead until a smooth dough is formed
  5. Divide dough into 40g portions
  6. Dust each portion with some kou fen (fried glutinous rice flour) and roll out thinly
  7. Wrap the rolled out snow skin around the Oreo cheese filling, then seal the bottom edges by pinching dough together.
  8. Place into a mooncake mould lightly dusted with kou fen and press it in firmly
  9. Release the mooncake and chill until ready to serve

 

48 thoughts on “Oreo Snowskin Mooncake

        1. No it won’t because icing sugar is not pure sugar, it usually contains a large amount of starch (like corn flour) so it is not as sweet as pure sugar gram for gram

    1. Kou fen is fried glutinous flour. You can find it in baking supply stores like Phoon Huat/KCT or you can fry glutinous flour yourself

  1. Hi, I used 200g premix powder from Phoon Huat and added 40g shortening and 80ml of hot water but I could not form a dough. Could you please advice?

    1. I also have problem forming a dough. I reduced the water amount and was able to form a dough. But the dough does not roll out nicely. Please help to provide advise.

  2. Hey there! This is my first visit to your blog! We are a team of volunteers and starting a new project in a community in the same niche. Your blog provided us useful information to work on. You have done a outstanding job!

  3. Hi, I tried making the mooncake a while a go, but not really a successful. πŸ™‚
    Can I check the following:
    – for the cream cheese, i bought the cream cheese spreadable from supermarket, is that ok?
    As i have some hard time chilling or freezing the oreo cream cheese filling to the correct temperature that it won’t melt fast. I have tried kept in fridge more than an hour, apporx. 1.5hr.

    – my dough look good after kneading, but is a bit dry and break easily when i tried to wrap the filling.
    Do i need to let the dough rest for 30min after kneading?

    Thank you!!

    1. Hi,

      Unfortunately, you need to use the cream cheese for baking and not the spreadable one as it is too soft. It is probably why you had trouble getting it firm and handling it. If the dough looks good after kneading, it could be that you rolled it out too thin or you used too much flour on the table when rolling out so it became dry and fragile when wrapping.

      Hope these tips help, try again and all the best!

  4. The oreo creamcheese starts to melt while i rolled into a ball despite chilling in the fridge for 2 hours. How to manage this? Thank you

    1. You need to work really fast especially if you’re working in a hot kitchen. Try using gloves for food handling and pop them into the freezer anytime they feel soft and hard to handle!

  5. Hi
    Tks for the beautiful recipe. Definitely doing it. Can i just find out how to store the oreo mooncakes before i give to friends the following day. Tks.

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