• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 14 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • For Chocolate Ganache:
  • 108 g Anchor UHT Whipping Cream
  • 12 g glucose
  • 5 g Anchor Unsalted Butter
  • 45 g dark chocolate
  • 30 g milk chocolate
  • 15 g cocoa powder
  • 50 g melon seed, lightly toasted
  • 210 g pre-made red bean paste
  • For Snow Skin:
  • 250 g snow skin premix
  • 55 g Anchor UHT Full Cream Milk
  • 100 g water
  • 15 g Anchor Unsalted Butter
  • For Dusting:
  • koh fun


    To Prepare Chocolate Ganache:
  1. Lightly heat Anchor UHT Whipping Cream with glucose and Anchor Unsalted Butter
  2. Pour hot cream into chocolate mixture and mix well until smooth, set aside until cool.
  3. Chill in fridge for firmer texture to portion. Portion chocolate ganache into 15g, coat it with melon seed.
  4. Portion red bean paste into 15g, roll into ball and flatten it. Wrap melon coated chocolate ganache with red bean paste, set aside chill until needed.
  5. To Prepare Snow Skin:
  6. Bring Anchor UHT Full Cream Milk, water and butter to boil.
  7. Pour into snow skin premix and knead until become smooth dough.
  8. Wrap and rest in fridge for 1 hour.
  9. Portion dough to 30g.
  10. *Ingredients and method might vary due to different brands of premix.
  11. To Assemble:
  12. Roll dough into ball and flatten it, place chocolate red bean filling in middle, wrap and seal well.
  13. Dust mooncake mold with koh fun and press firmly, dislodge mooncake from mold, keep chill before serving. Enjoy!

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