Baking Channel

Oreo Snowskin Mooncake

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

 



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