Soft and Chewy Oreo Snow Skin Mooncakes
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Soft and chewy snow skin mooncakes filled with a delicious mixture of Oreo cookies and cream cheese, offering a sweet and slightly savory combination loved by kids and adults.
00:00:10 total
Serves 6
medium
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Ingredients
- glutinous rice flour - 50 gr (for snow skin dough)
- rice flour - 40 gr (for snow skin dough)
- wheat starch - 20 gr (or substitute with cornstarch, for snow skin dough)
- icing sugar - 40 gr (for snow skin dough)
- water - 180 ml (for snow skin dough)
- cooking oil - 20 gr (for snow skin dough)
- Oreo cookies - 102 gr (about 9 cookies, for filling)
- cream cheese - 140 gr (softened, for filling)
- icing sugar - 8 gr (for filling, adjust to taste)
Instructions
- Prepare the Snow Skin Dough: Mix glutinous rice flour, rice flour, wheat starch (or cornstarch), and icing sugar in a bowl. Gradually add water and cooking oil, stirring until a smooth dough forms.
- Make the Oreo Filling: Crush Oreo cookies into small bits. In a separate bowl, combine the crushed Oreos with softened cream cheese and icing sugar. Mix well until evenly combined.
- Assemble the Mooncakes: Divide the snow skin dough into portions. Flatten each portion and place a spoonful of Oreo filling in the center. Carefully wrap the dough around the filling, sealing it completely.
- Shape the Mooncakes: Press the filled dough into mooncake molds to shape and imprint patterns.
- Chill and Serve: Place the shaped mooncakes in the refrigerator to chill for at least 1 hour before serving to allow the snow skin to set.
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