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Yuan Yang Caramel Snowskin Mooncake

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20 min

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30 min



Snowskin Premixed Powder
290 g
Coffee Paste
420 g
Royal Milk Tea Paste
300 g
58 cup
Whipping Cream
or cooking cream
13 cup
36 g
Unsalted Butter
12 tbsp
Instant Coffee Powder
1 tbsp
Edible Gold Leaf
for garnish
Cold Water
210 g
3 tbsp
14 tsp
Mooncake Mold
Plastic Gloves

How to cook

Prepare the snowskin dough

  • Add 288g of snowskin premixed powder, 36g of shortening and 210g of cold water into a stand mixer.
  • Mix till all the ingredients are well combined and form a smooth and springy dough.
  • Clingwrap the dough and place in the chiller for 1 hour.

Prepare the coffee mixture

  • In a bowl, add in 3 teaspoons of coffee powder and 2 tablespoons of water.
  • Stir constantly till coffee powder dissolves.
  • Add in whipping cream and butter then stir to combine.

Prepare the coffee caramel sauce

  • In a saucepan, pour in water and sugar.
  • Stir the mixture and melt the sugar over low heat.
  • Once the sugar has fully dissolved, increase the heat to medium high.
  • Do not stir, let it boil and till it turns amber - watch the process closely as the sugar turns amber from yellow very quickly.
  • Switch off the fire and let the mixture cool off for 1 minute.
  • Add in the coffee mixture, then heat it on low flame.
  • Whisk to combine till the butter has fully melted.
  • Add in salt and give it a final stir.
  • Pour the sauce into a bowl, allow it to cool and transfer into the chiller.
  • Allow the sauce to thicken as it is being chilled, set aside for later.

Prepare the tea filling

  • Divide the tea paste into 16 pieces - 8 pieces of 22g and 8 pieces of 3g.
  • Roll each piece into a ball.
  • Take one 22g ball, poke a hole in the middle using finger to create a well.
  • Squeeze in the coffee caramel sauce.
  • Flatten the 3g ball and patch up the hole.
  • Pinch and smoothen the edges.
  • Repeat the steps for all.

Prepare the yuan yang filling

  • Divide the coffee paste into 36g pieces and roll them into balls.
  • Flatten the coffee paste using the palm of your hands.
  • Place the tea filling in the middle.
  • Wrap the coffee paste around the tea filling, covering the tea filling entirely.
  • Repeat the same steps for the rest and place it on a tray.
  • Transfer to the chiller for 30 minutes.

Assemble and serve

  • Divide the dough into 38g pieces and roll them into balls.
  • Flatten the dough using the palm of your hands.
  • Place the yuan yang filling in the middle, wrap and cover the filling entirely with the dough.
  • Dust the mooncake mould with some premixed flour.
  • Place the dough into the mould and pressed it out gently.
  • Garnish it with edible gold leaf and serve.
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