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Oreo Mocha Snow Skin Mooncake

Oreo Mocha Snow Skin Mooncake

Recipe for Oreo Mocha Snow Skin Mooncake

Ingredients

(A)  120 g water

       60 g Icing Sugar

       50 g Fresh Cream

       30 g Shortening

       1 tsp Instant Nescafe

(B) 100 g Cooked Glutinous Rice Flour (it's called Koe Fun)

      2.5 ml Coffee Emulco 

Filling 

(C) 120 gm Lotus Paste (buy ready made ones)

      4 pcs Oreo Cookies (remove the cream in the middle and mashed into powder)

      20 g Cooking Chocolate (melted)

(D) 350 g Lotus Paste

METHOD

1. Mix (A) together and then mix (B) together. Put both (A) and (B) into mixing bowl, process till even and divide into 5 equal portions. Let it rest for 30 minutes.

2. Double boil cooking chocolate till it melts, mix in the mashed cookies and lotus paste. Divide into 5 equal portions.

3. Divide lotus paste from (D) into 5 equal portions - 70 g per portion. Use the lotus paste (D) to wrap (C). Set aside.

4. Divide pastry from (1) into 5 portions and roll it individually into flat sheets. You can spread some of the cooked glutinous rice flour to make it less sticky.  Wrap in the filling, seal the edges with your fingers and press it into your chosen mould. Knock it out and keep in the refrigerator to store. Best eaten after 6 hours or so. If it is kept in the fridge for days it will harden and the skin will crack.

Single Yolk Lotus Paste Mooncake

Single Yolk Lotus Paste Mooncake

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