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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