Mini Snowskin Cheese Mooncakes

Mini Snowskin Cheese Mooncakes

Makes 18 Makes 18
Total time: 5 hours Total time: 5 hours


  • Snowskin:
  • 300 g Snowskin mooncake premix
  • 60 g Vegetable shortening
  • 105 ml Hot water
  • Food colouring
  • Glutinous rice flour (for dusting)
  • Filling:
  • 40 ml Emborg Full Cream Milk
  • 6 g Gelatine powder
  • 226 g Emborg US Cream Cheese (softened)
  • 40 g Condensed milk
  • 140ml Emborg Yogurt
  • Fruit of your choice (chopped)


  1. First bloom the gelatine powder in milk and then microwave the mixture until fully dissolved.
  2. In a mixing bowl, beat together the Emborg US Cream Cheese and condensed milk. Add in the Emborg Yogurt gradually, followed by the gelatine mixture, and mix well.
  3. Place the chopped fruit into a round ball mould. Fill the mould with the cream cheese mixture and then freeze for at least 2 hours until firm.
  4. In a bowl, combine all the snowskin ingredients, except for the glutinous rice flour, until the dough is formed. Divide the dough into 4 portions. Add different food colouring to each portion and knead until fully dyed. Then further divide the dyed dough into smaller portions (about 25 g each).
  5. Roll out the dough into a thin circle. Place a filling ball in the centre of the snowskin and pinch the edge to seal completely.
  6. Transfer this to a mooncake mould (dusted with glutinous rice flour) and press gently to shape. Demould and chill for at least 3 hours to set.
  7. Repeat steps 5 and 6 to mould all the mooncakes.