Soft and chewy snow skin mooncakes are filled with delicious bits and pieces of Oreo cookies and cream cheese mixture. What a great sweet and slightly savory combination in the filling. A favorite from kids to adults.
Place 30 gr of glutinous rice flour on a dry non-stick pan over medium heat. You will have leftover of the flour. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Let it cool down completely. Store in an air-tight container at room temperature and they can be kept for weeks or even months
Prepare the filling:
Use a knife to cut the Oreo cookies (with the filling) into smaller pieces. I like to bite into small chunks of Oreo cookies in the filling, so don't mush the cookies into powder. Combine this with the softened cream cheese. Add the icing sugar. Have a taste to see if it's sweet enough for you or add a bit more as needed to your taste
I also crushed up one piece of oreo cookie without the filling to add into the dough later. This is optional
Cover and chill them in the fridge while you prepare the dough. When they are firm enough, you can portion into 25-gram balls and keep them covered and refrigerated until ready to be used
Prepare the dough:
Combine all the ingredients in a heat-proof mixing bowl. Strain the batter if necessary to get rid of any lumps
Place this batter in the steamer and steam over high heat for 15 minutes. Wrap the lid of the steamer with a cloth to prevent condensation drips onto the dough. If you stick a knife in the middle of the dough, it will come out clean, though the top of the dough may have some oil floating on top, don't worry, we will stir that back in later when we knead the dough. Use a sturdy spatula to stir the steamed mochi while it’s still hot to form a large mass of dough
Use a sturdy spatula to continue to fold and knead (as shown in the video). The dough will gets smoother and stretchy as you do this. Make sure you knead until the dough is smooth and elastic. Fold in the oreo cookie crumbs if you choose to use and fold again to mix
You can also use your stand mixer with a dough hook attachment to knead the dough until it's smooth and elastic
Shaping and moulding:
Since I used 50-gram mould, I portioned the dough into a 25-gram piece. Keep them covered and work with one dough at a time. Flatten the dough and stretch it out with your fingers into about 4 inches round. Place the filling in the middle and wrap around it. Dust your fingers with a bit of the glutinous rice flour if the dough gets sticky
Roll the dough with cooked glutinous flour you prepared earlier. Dust off excess flour. Place this into the mould cavity, smooth side into the mold and press to imprint the pattern on the dough. Repeat with the rest of the dough and filling
Store the mooncake:
Transfer the snow skin mooncakes to an air-tight container and keep chill in the refrigerator for about 5 days
For longer storage, freeze them. Snow skin mooncake freezes well. I put them on a baking tray lined with wax of parchment paper, not touching each other and then put it in the freezer for about one hour. They won't harden completely, but won't stick to each other. Transfer to a freezer bag or container. They can be kept this way for up to 1 month for the best result, though I have kept them frozen for 2 months and they were fine too. When ready to serve, thaw at room temperature and they are ready to be served