• Prep Time 20 minutes
  • Cook Time -
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Snow Skin:
  • 200 g Snow Skin Mix
  • 50 g Anchor UHT Full Cream Milk
  • 80 g Cold Water
  • 20 g Shortening
  • 5 g Raspberry Jam
  • Koh Fun (dusting)
  • Raspberry Cream Cheese Filling:
  • 150 g Anchor Cream Cheese
  • 150 g White Lotus Paste
  • 15 g Raspberry Jam
  • 45 g Koh Fun
  • 1 g Red Colouring


  1. Prepare the snow skin by mixing snow skin mix with cold water, Anchor UHT Full Cream Milk and Raspberry Jam.
  2. Mix until all combine and rub in the shortening.
  3. Set aside to rest and prepare the raspberry cream cheese filling.
  4. Filling:
  5. In a mixing bowl, cream Anchor Cream Cheese until soft. Add in the white lotus paste.
  6. Add in the raspberry jam. Add in koh fun to prevent filling from sticking to your finger. Filling should be play-doh consistency.
  7. Add in red coloring and mix well.
  8. Assembly:
  9. Portion snow skin dough and filling into 30 g each.
  10. Roll snow skin dough until flat and place filling in the middle.
  11. Pinch the ends tight and enjoy!

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