Imagine biting into a delicate, soft snow skin that melts in your mouth, revealing a surprising Oreo-infused filling that will make your taste buds dance with joy! These Oreo Snow Skin Mooncakes are not just a dessert; they're a culinary adventure that bridges traditional Chinese mooncake craftsmanship with a playful modern twist. Perfect for festive celebrations or when you want to impress your friends and family with an unexpected treat that looks as stunning as it tastes.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Chinese
Serves: 8 servings
Ingredients
- 200g glutinous rice flour
- 50g icing sugar
- 30g vegetable oil
- 180ml water
- 8 Oreo cookies, crushed
- 200g red bean paste or lotus seed paste
Instructions
- Prepare the snow skin dough by sifting glutinous rice flour and icing sugar together in a large mixing bowl to ensure no lumps.
- Create a well in the center of the dry ingredients and gradually pour in vegetable oil and water, mixing with a spatula until a smooth, soft dough forms.
- Cover the dough with plastic wrap and refrigerate for 15-20 minutes to allow it to rest and become more manageable.
- Meanwhile, prepare the filling by mixing crushed Oreo cookies with red bean or lotus seed paste until well combined. Divide the mixture into 8 equal portions and roll into small balls.
- Dust your work surface and hands with additional glutinous rice flour to prevent sticking.
- Remove the chilled dough from the refrigerator and divide it into 8 equal portions.
- Flatten each dough portion into a thin circle using your palm or a rolling pin, ensuring the center is slightly thicker than the edges.
- Place an Oreo-filled paste ball in the center of each dough circle and carefully wrap the dough around the filling, pinching and sealing the edges completely.
- Dust a mooncake mold or press with glutinous rice flour and gently shape each filled ball, pressing carefully to create a uniform shape.
- Refrigerate the mooncakes for at least 1 hour to set and develop flavors.
- Before serving, dust with additional icing sugar and serve chilled. Best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.
Tips
- Temperature is Key: Keep your dough and hands cool to prevent sticking. Use glutinous rice flour generously for dusting.
- Consistency Matters: When mixing the dough, aim for a smooth, soft texture without overworking it. This ensures a tender snow skin.
- Filling Technique: Make sure to seal the Oreo filling completely to prevent leakage during shaping and chilling.
- Chill for Success: Refrigerating both the dough and the finished mooncakes helps develop better texture and flavor.
- Mold Magic: If you don't have a traditional mooncake mold, you can use small round cookie cutters or carefully shape by hand.
- Storage Tip: These mooncakes are best enjoyed within 2-3 days and should always be stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
