Ube oreo snowskin mooncakes

Mid-autumn festival is one of those times of year when I’m always excited to see what new mooncake flavours pop up. Traditional mooncakes will always have their place, but I have a particular soft spot for snowskin mooncakes because there are just so many fun flavour combinations you can play around with.

And this year, I’m bringing together two of my favourite things: Ube and Oreos.

These ube oreo snowskin mooncakes are deeeelightful with a mochi snowkin, and ube cream cheese & oreo crunch filling tucked inside. They’re a fun twist on the traditional mooncake. And honestly, the purple and white colour of the snowskin makes them almost too pretty to eat!

A few tips for making these ube oreo mooncakes

Use a good quality ube flavouring or ube halaya
Ube products can vary quite a bit in sweetness and intensity, so you may need to adjust the sugar depending on what you’re using.

Don’t skip chilling the filling
The ube filling is much easier to portion and wrap around the Oreo crumbs once it has firmed up in the fridge.

Don’t overwork the snowskin
You want it smooth and pliable, but not warm and sticky. If it starts sticking to your hands, dust your work surface and hands lightly with cooked glutinous rice flour.

Keep the Oreo surprise in the middle
I like using the Oreo crumb inside the ube filling rather than mixing too much through the filling. That way you get little pockets of chocolatey crunch when you bite into the mooncake.

Give these ago! If you like these, try the matcha strawberry snowskin mooncakes and the super fun boba tea snowskin mooncakes. Otherwise without a mold, these bunny snowskin mooncakes are perfect for you.

Tag your mooncakes with @ultimateomnoms on IG. I would LOVE to see your mooncake creations from all over the world.

Ube oreo snowskin mooncake

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Ingredients Method

Ingredients

  

Snowskin

• 60   g glutinous rice flour
• 40  g rice flour
• 25 g cornstarch
• 40 g castor sugar
• 185 ml milk
• 25 g condensed milk
• 30 g oil (neutral like castor)

Filling

• 200 g cream cheese (room temperature)
• 70 g ube halaya
• 1 Tbsp condensed milk (or preferred choice of sugar to sweeten)

Method

 

1. Whip the cream cheese with ube halaya and condensed milk
2. Add all snow skin ingredients in a microwaveable bowl and whisk until smooth
3. Cover the bowl and microwave for 1 min
4. Take it out and stir
5. Put it back in and microwave in 30 sec increments until the liquid is absorbed
6. Cool for a few min until the snowskin dough is able to be touched
7. Use gloves and knead the dough by hand until it becomes bouncy and smooth
8. Divide the dough in half
9. Add a few drops of ube extract to one half and knead through

To assemble

1. For a 50g mooncake mold, divide the snowskin and filling into 25g balls accordingly
2. Each snow skin ball should have half of each plain and ube snowkin. Twist to combine the colours
3. Flatten the mooncake dough and wrap it around the filling, rolling to form a smooth ball
4. Dust the ball and mooncake mold lightly with glutinous rice flour
5. Gently use the mooncake mold to press the design onto the mooncake
6. Decorate with a dusting of gold lustre dust if desired
7. Repeat with the other mooncake and filling
8. Enjoy! These are best served on the day, and will still remain soft and chewy the following day. If left overnight, store in an airtight container in the fridge. Allow to soften at room temperature before eating