Ube Snow Skin Moon Cake

Discover a modern twist on traditional festive treats with these delicate, non-baked Snow Skin Mooncakes in Ube (Purple Sweet Potato) and Black Sesame flavors. Wrapped in a soft, chewy snow skin, each piece features a rich, smooth filling made with Tulip White Compound Chocolate. Tucked at the center is a silky truffle core filled with decadent Tulip Milk Compound Chocolate ganache. Elegant and simple to make, these mooncakes offer the perfect balance of authentic Asian flavors and creamy chocolate indulgence.

Ingredients:

Tulip Milk Compound Ganache
Ingredients:

• 50    gram    Tulip Milk Compound Chocolate
• 80    gram    Whip Cream
• 10    gram    Butter
• 15    gram     Glucose

Instructions:

1. Chop the milk chocolate into small pieces and pour warm whip cream.
2. Then add room temperature butter and glucose then blend using stick blender.

Purple Sweet Potato Filling (White)
Ingredients:

• 150    gram    Peeled Purple Sweet Potatoes
• 72,5   gram   Water
• 20    gram    Sweetened Condensed Milk
• 22,5  gram    Coconut Oil
• 55    gram    Coconut Cream
• 20    gram    Wheat Starch
• 1,5    gram    Salt
• 40    gram    Tulip White Chocolate Compound

Instructions:

1. Steam purple sweet potatoes, then mash.
2. Mix all ingredients (except Tulip White Chocolate Compound) Then blend until smooth.
3. Cook until thick and not sticky.

Snow Skin Moon Cake

Ingredients:

• 25    gram    Glutinous rice flour (Tepung Ketan)
• 22,5    gram    Rice flour (Tepung Beras)
• 15     gram    Wheat starch /Tangmien flour
• 25     gram     Sugar (Gula)
• 90     gram     Milk (Susu)
• 10    gram     Corn oil (Minyak Jagung)

Instructions:

1. Mix all ingredient then strain until  no lumps

2. Then steam for 15-20 minutes or microwave for 1 minutes until transparent

3. Knead until well texture and smooth

4. The scale into 20 gram

Assembly:
1.    Pour the Tulip Milk Compound Ganache into truffle shell then put in chiller.
2.    After the chocolate ganache set cover the truffle shell with Purple sweet potato filling.
3.    Then cover all with the snow skin and press in moon cake mould slowly.

Black Sesame Snow Skin Moon Cake

Tulip Milk Compound Ganache

Ingredients:

• 50    gram    Tulip Milk Compound Chocolate

• 80    gram    Whip Cream

• 10    gram    Butter

• 15    gram     Glucose
  

Instructions

1. Chop the milk chocolate into small pieces and pour warm whip cream.
2. Then add room temperature butter and glucose then blend using stick blender.

• 160 gram Milk
• 65 gram  Melted Butter
• 1 pcs  Egg
• 3 pcs Egg Yolks
• 50 gram Sugar
• 40 gram Cake Flour  
• 100 gram Sesame Paste
• 70 gram  Tulip White Compound Chocolate 

Instructions

1. Mix the eggs with sugar then beat until combine.

2. Add cake flour and stir again until no lumps remain.

3. Heat milk and butter until butter melted, then pour into eggs mixture.

4. Cook until thick then add sesame paste and stir.

5. Then cook again until forming a dough.

6. Lastly add melted white chocolate compound then knead until all well combined.

Snow Skin Moon Cake

• 25    gram    Glutinous Rice Flour (Tepung Ketan)
• 22,5    gram    Rice Flour (Tepung Beras)
• 15     gram    Wheat Starch /Tangmien flour
• 25     gram     Sugar (Gula)
• 90     gram     Milk (Susu)
• 10    gram     Corn Oil (Minyak Jagung)

Instructions:

1. Mix all ingredient then strain until  no lumps.

2. Then steam for 15-20 minutes or microwave for 1 minutes until transparent.

3. Knead until well texture and smooth.

4. The scale into 20 gram.

Assembly
1.    Pour the Tulip White Compound Ganache into truffle shell then put in chiller
2.    After the chocolate ganache set cover the truffle shell with Black Sesame Custard Filling
3.    Then cover all with the snow skin and press in moon cake mould slowly