• Prep Time 30 minutes
  • Cook Time 5 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Ping Pei Cheese Mooncake recipe uses a non-bake ‘Ping Pei’ or snowskin as the exterior with an all time favorite lotus filling.

Do check out our other mooncake recipes as well:

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • (Group A) Ping pei skin:
  • 180ml UHT milk
  • 125g icing sugar
  • 60g cream cheese
  • 125g kou fun (commercial cooked glutinous rice flour)
  • 35g whipping cream
  • 1/4 tsp salt
  • 1 tsp lemon essence
  • (Group B) Lotus paste filling:
  • 400g lotus paste
  • 7–8 salted egg yolks


  1. To make the (Group A) Ping pei skin: Combine milk, cream cheese and icing sugar in a double boiler saucepan. Double-boil over a medium heat. Keep stirring until mixture is smooth. Leave aside to cool completely. Add in whipping cream, salt and essence. Add in kou fun and mix until a smooth dough is formed. Put aside to rest for 8–10 minutes. Divide dough into 60g portions.
  2. Roll out each portion into a round and wrap in lotus paste filling. Bring in the edges to enclose the filling. Press lightly into wooden mooncake mould; to dislodge mooncake, knock or tap the mould against a hard surface of a table. Chill in the refrigerator.
  3. For the (Group B) Lotus paste filling: Steam salted egg yolks for 3–4 minutes. Wrap each yolk with 90g lotus paste.

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