• Prep Time 20 minutes
  • Cook Time 10 minutes
  • Serving For 14 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For Durian Cream Cheese Filling:
  • 160 g Anchor UHT Full Cream Milk
  • 20 g caster sugar
  • 40 g corn flour
  • 180 g durian pulp
  • 160 g Anchor Cream Cheese, room temp
  • 30 g Anchor Unsalted Butter, room temp
  • For Snow Skin:
  • 250 g snow skin premix
  • 55 g Anchor UHT Full Cream Milk
  • 100 g water
  • 15 g Anchor Unsalted Butter
  • 10 g charcoal powder
  • For Dusting:
  • koh fun


    To Prepare Durian Filling:
  1. In a pot, mix well Anchor UHT Full Cream Milk, sugar, corn flour and durian pulp.
  2. Cook on medium low heat, whisking it continuously
  3. When it starts to thicken. continue cooking and whisking on low heat for 2-3 mins. Or until corn flour is fully cooked. Turn off heat.
  4. Whisk in Anchor Cream Cheese until smooth, then whisk in Anchor Unsalted Butter. Set aside until cool, then chill in fridge until firmer to portion.
  5. Portion filling into a 30 g ball.
  6. To Prepare Snow Skin:
  7. Bring Anchor UHT Full Cream Milk, water and butter to boil.
  8. Pour into snow skin premix and knead until become smooth dough.
  9. Wrap and rest in fridge for 1 hour.
  10. Portion dough to 30 g.
  11. *ingredients and method might vary due to different brands of premix.
  12. To Assemble:
  13. Roll dough into ball and flatten it. put durian filling in middle, wrap and seal well.
  14. Dust mooncake mold with koh fun and press firmly, dislodge mooncake from mold, keep chill before serving. Enjoy!

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