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.
Snow skin mooncakes are so much fun to make. They are like blank canvases that you can fill up with with just about anything your heart desire. Since they are usually refrigerated, ideally the filling needs to be something that are fridge or freezer friendly. Oreo cream cheese snow skin mooncake is a perfect one. Most people love Oreo and cream cheese. The filling is a no brainer to make and requires no cooking at all.
Why you’ll like this Oreo cream cheese snow skin mooncakes
1. The filling is easy to prepare
There’s no cooking involved with the filling. You can even play with amount of Oreo and cream cheese such as more Oreo less cream cheese or vice versa, or add something else you like. As long as the filling can stick together in one round ball and to make sure the amount is 25 grams to fit into the mould later, you are good to go
2. The snow skin dough stays soft for 3-4 days in the fridge
How to make Oreo cream cheese snow skin mooncakes
1. Use a knife to cut the Oreo cookies (with the filling) into smaller pieces. 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
2. 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
3. Combine all the ingredients in a heat-proof mixing bowl. Strain the batter if necessary to get rid of any lumps
4. 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 appear a bit watery at first. Use a spoon to stir the steamed mochi while it’s still hot to form a large mass of dough
5. Cover with a cloth for about 10-15 minutes so it’s not too hot for your hands to knead. Don’t use a plastic wrap as condensation will form and drip into the dough, making it wet
6. When it’s cool enough to handle, oil your palm lightly and knead the dough a few times to form a smooth non-sticky dough. The dough is very elastic and stretchy. You can also use your stand mixer with a dough hook attachment to knead the dough until it’s smooth and elastic
7. This is optional: I use about 2 pieces of oreo cookies (without the filling) and crushed them into fine powder and mix it into the dough. You don’t have to do this if you don’t want to
8. 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 roll out into about 4 inches round
9. Place the filling in the middle and wrap around it
10. Dust the dough with cooked glutinous flour you prepared earlier. Dust off excess flour
11. Place this into the mould cavity, smooth side down into the mold
12. Press to imprint the pattern on the dough. Repeat with the rest of the dough and filling. Transfer the snow skin mooncakes into an air-tight container and keep in the fridge for about 3-4 days
They can be served right out from the fridge. They tend to soften further if you leave them at room temperature for too long. Biting into the bits and pieces of Oreo cookies in the mooncake is quite pleasant, as my kids said it LOL! The only complaint my son had was the filling wasn’t sweet enough to balance the slight saltiness from the cream cheese, but my daughter found it just the right balance. So, I guess you guys be the judge and adjust the taste to your own preference.
Did you make this Oreo cream cheese snow skin mooncake recipe?
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No-Bake Oreo Cream Cheese Snow Skin Mooncakes
Ingredients
Snow skin dough:
- 50 gr glutinous rice flour
- 40 gr rice flour
- 20 gr wheat starch or sub with cornstarch
- 40 gr icing sugar
- 180 ml water
- 20 gr cooking oil
Oreo Filling:
- 102 gr Oreo cookies (about 9 cookies)
- 140 gr cream cheese softened
- 8 gr icing sugar or more to your taste
Instructions
- 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
5 comments
These are soooo yummy!! My mochi was very sticky even after some kneading but I’ll use the dough hook next time. Everyone in my family loves them!
Hi Jocie, did you use oil to help you knead into smooth and non-sticky dough? It shouldn’t be sticky
I might have over cooked it by accident. I’m gonna stick to the 15 min next time. And yes oiled my hands. You said a knife should come out smooth but will the wetness from the top make it a little gooey coming out? Cause that’s what happened to mine and I got confused so I cooked it a little longer
Okay googled it and think it was undercooked. I was worried about that cause of the bowl size in my steamer. So new bowl next time! That is what happened probably, yes?
Hi Jocie, yes it sounds more like undercooking the dough is the problem that causing the stickyness. You want to make sure to steam it over high heat for 15 minutes