Red Velvet Cream Cheese Snowskin Mooncake
A no-bake snowskin mooncake with a red velvet glutinous dough and a cranberry cream cheese filling. Working with cream cheese is like chasing time, as it softens too quickly.
Ingredients
| 250 gm | cream cheese, softened at room temperature | |
| 50 gm | icing sugar | |
| 1/2 cup | 120 ml | frozen cranberries, chopped |
| 130 gm | cooked glutinous rice flour / Koh fun | |
| 1 TB | cocoa powder | |
| 3 tspn | beetroot powder | |
| 100 gm | icing sugar | |
| 445 gm | crisco shortening | |
| 100 ml | ice water |
Instructions
Cranberry cream cheese filling:
- Beat cream cheese and icing sugar till well combined.
- Now, add in cranberries and mix well, then keep chilled for 2 hours or till set.
- Next, divide cream cheese into 40gm each and round it.
- Finally, keep into freezer for another 2 hours or till well set, which is hassle free during the wrapping session.
Red Velvet dough:
- Combine koh fun, cocoa powder, beetroot powder & icing sugar into a bowl then mix well.
- Now, stir in shortening and rub with your fingers till everything well combined.
- Next, add in cold water and stir to form a soft dough. Knead till smooth then set aside to rest for 30 minutes.
- Once it's ready, divide dough into 35gm each and flatten each with rolling pin between plastic sheets into a round disk.
- Insert a cream cheese ball onto flattened dough then push to seal it nicely.
- Coat wrapped dough with koh fun then shape it with a mooncake mould.
- Finally, keep chilled to set before serving.
Well, working along with cream cheese is like chasing time, as cream cheese became softened too quickly.