Apam Balik Mooncake


Working Method

Snow Skin
  • Mix snow skin premix with shortening until combine.
  • Add in water and mix well become a non-stick dough.
  • Take half portion of dough, add in brown food colouring.
  • Let it rest for 5 minutes.

Apam Balik Filling

Mixing (Center Filling)

  • Pipe peanut butter chunky into the small round mould, follow by deli caramel and freeze it.
Mixing (Mousse)
  • Mix Cremfil Salted Corn and water together.
  • Melt gelatine mass, add to Cremfil Salted Corn  mixture and mix well.
  • Whip Ambiante and whipping cream together until soft peak.
  • Fold it into Cremfil Salted Corn mixture.
  • Add Smoobees Caramel Flavoured and mix well.
  • Pipe salted corn mousse into a mould with frozen centre filling then let it freeze.
  • Scale the total weight of apam balik filling to 20g each.


  • Weigh and divide the white lotus paste to 20 g each.
  • Roll it out and wrap it around the frozen apam balik filling.
  • Weigh and divide snow skin dough to 20 g each.
  • Roll out the snow skin dough and wrap it around the white lotus with apam balik mousse filling.
  • Shape it with mooncake press mould.

About this recipe

Complexity level: