Add a touch of gold to your mid-autumn festivities with our Yuan Yang Snowskin Mooncake filled with rich caramel! This locally-inspired Yuan Yang Caramel Snowskin Mooncake recipe is shared by home cook Cheng Geck Chau.
| Servings | Prep Time |
| 8 pcs | 30 mins |
| Cook Time |
| 20 mins |
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Add a touch of gold to your mid-autumn festivities with our Yuan Yang Snowskin Mooncake filled with rich caramel! This locally-inspired Yuan Yang Caramel Snowskin Mooncake recipe is shared by home cook Cheng Geck Chau.
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Ingredients
Snowskin
- 288 g snowskin premixed powder
- 36 g shortening
- 210 g cold water
Filling
- 420 g coffee paste
- 300 g royal milk tea paste
Coffee caramel sauce
- 3 tsp coffee instant coffee powder with 2 tsp water
- 3 tbsp water
- 2/3 cup sugar
- 1/3 cup whipping/cooking cream
- 2 ½ tbsp unsalted butter
- ¼ tsp salt
Garnish
- Edible gold leaf
Tools
- 1 pcs mooncake mold 100g
- 1 pkt plastic gloves
Instructions
Step 1: Prepare the snowskin dough
- Add all ingredients into the Kenwood Chef XL Sense stand mixer. Attach the K beater attachment, mix at speed 1 then increase to speed 2. Mix till all the ingredients are well combined and form a smooth and springy. dough
- Clingwrap the dough and place in the chiller for 1 hr.
Step 2: Prepare the coffee caramel sauce
- In a bowl, add coffee powder and 2 tbsp water. Stir constantly till coffee powder dissolves. Add in whipping cream and butter. Stir to combine.
- In a saucepan, pour in water and sugar. Stir the mixture and melt the sugar over low heat. Once the sugar has fully dissolved, increase the heat to medium high. Do not stir, let it boil and till it turns amber. #Do watch the process closely as the sugar turns amber from yellow very quickly.
- Switch off the fire and let the mixture cool off for 1 min. Add in the coffee mixture, heat it on low flame. Whisk to combine till the butter has fully melted. Add in salt and give it a final stir.
- Pour the sauce into a bowl, allow it to cool and transfer into the chiller. Allow the sauce to thicken as it is being chilled, set aside for later.
Step 3: Divide the tea paste and wrap it with coffee caramel sauce
- Divide the tea paste into 8 pcs of 22g and 8 pcs of 3g. Roll it into ball.
- Take 1 pc of 23g ball, poke a hole in the middle using finger to create a well.
- Squeeze in coffee caramel sauce.
- Flatten the 3g ball and patch up the hole. Pinch and smoothen the edges.
- Repeat the steps for all.
Step 4: Divide the coffee paste and wrap the tea filling
- Divide the coffee paste into 36g and roll in into ball.
- Flatten the coffee paste using the palm of your hands.
- Place the tea filling in the middle. Wrap the coffee paste, covering the tea filling entirely.
- Repeat the same steps for the rest and place it on a tray. Transfer to the chiller for 30mins.
Step 5: Divide the snowskin dough, wrap the filling and mold
- Divide the skin dough into 38g each and roll it into ball.
- Flatten the dough using the palm of your hands.
- Place the filling in the middle, wrap and cover the ball entirely. Roll the dough with snowskin dough.
- Dust the mooncake mold with some premixed flour. Place the dough into the mold and pressed it out gently. Garnish it with edible gold leaf.