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Bubble Tea Cheese Snowskin Mooncake|Ice Cream Taste glutinous

Bubble Tea Cheese Snowskin Mooncake|Ice Cream Taste glutinous

In Taiwan, glutinous rice is the most popular food. The glutinous rice is soaked in water for a few hours, then steamed and mixed with sugar or honey. It is often served with ice cream, cheese, or other ingredients to make a dessert called “Moon Cake”. There are two types of Moon Cake: the "Bubble Tea Cheese Snowskin Mooncake" and the "Ice Cream Taste glutinous". The Bubble Tea Cheese Snowskin Mooncake has a layer of cheese on top of the mooncake while the Ice Cream Taste glutinous has ice cream inside it.

Prep Time

Servings

3 people
Prep Time

Prep Time

30 min
Cook Time

Cook Time

20 min
Ingredients

Ingredients

11
Total Time
Total Time
50 min
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Category
Desserts

Equipment

Mixer

Chopstick

Bowl

Mold

Wrap

Ingredients

(snow skin) 40g glutinous rice flour

30g sticky rice flour

30g plain flour

30g caster sugar

200g milk

2 black tea bags

20g butter (black tea cheese filling)

250g cream cheese

1 pack of black tea

35g caster sugar

pearl

Instructions

Continue to check in ✨Snowy Mooncake✨, today we are sharing the flavor of bubble tea  , the glutinous snow skin, paired with sweet but not greasy black tea cheese, and a proper bubble tea ice cream taste! Oven-free Desserts, even beginners can succeed at once, hurry up and try it!

🌟🌟🌟The materials are as follows:

(snow skin) 40g glutinous rice flour

30g sticky rice flour

30g plain flour

30g caster sugar

200g milk

2 black tea bags

20g butter (black tea cheese filling)

250g cream cheese

1 pack of black tea

35g caster sugar

pearl

🌟🌟🌟 The practice is as follows:

1. Cream cheese ♨️The hot water is fully softened, then add the caster sugar and stir smoothly

2. Add in black tea powder and boiled pearls, mix well, then roll into balls of about 25g and freeze for later use

3. Glutinous rice flour, plain flour, sticky rice flour, caster sugar, milk tea and melted butter  , stir together and sieve together, steam for about 20 minutes until there is no fluidity

4. Take it out and let it cool, knead it into a smooth dough, divide it into about 30g on average, wrap it in cheese filling, and seal it tightly

5. Dip the cooked glutinous rice flour to prevent sticking, put it into the mold, and press it!

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