How to Make Singapore Snowskin Cakes with Peach and Chocolate
Sweets and drinksChilled DessertsSingaporeAbout 3 hours, plus chilling time
Singapore snowskin cakes with peach and chocolate means wrapping three layers inside each other: a snowskin shell, a cooked mung bean filling, and a chocolate ball with peach syrup inside. The bite gives a cool skin, then a nutty filling, then a stream of peach running out. The hardest part is the chocolate ball, since walls made too thin break the moment the filling goes around them.
The peach syrup has to be fully cooled and slightly thick before it is piped into the chocolate ball, because thin syrup seeps out. Cook the mung bean paste until the mass pulls away from the pan and only then will the filling hold its shape.
This batch weighs about 3.1kg, at roughly 124 calories per 100g.
Method
Melt 188g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 63g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Coat small hemisphere molds evenly with the chocolate, chill until set, then join them in pairs to make 50 hollow balls.
Peel 1kg of fresh peaches, wash them, remove the stones and press out the juice. Bring the peach juice to a boil with 900g of kOBE Monk Fruit Blend, then let it cool.
Soak 4 gelatin sheets until soft, lift them out, squeeze off the excess water, and stir them into the peach juice so it thickens slightly.
Use a syringe to pipe the peach syrup inside the 50 chocolate balls, set them on a rack and chill until set.
Soak 200g of split skinless mung beans overnight and rinse them several times to clear the sourness. Put them in a pot with water, cook over medium heat until soft, break them up and skim the foam, then blend until smooth.
Tip the mung beans into a pan and cook them down over low heat until thick, then add half of the 10ml of cooking oil along with 180g of kOBE Monk Fruit Blend. Cook for about 30 minutes, add the rest of the oil and 2 vials of vanilla, cook on until dry, then turn off the heat and let it cool.
Knead the mung bean paste smooth, divide it into small pieces, flatten each one, set a peach filled chocolate ball in the middle, close it into a round filling ball, and chill.
Put 150g of snowskin flour, 126g of finely ground kOBE Monk Fruit Blend and 50g of shortening in a bowl and rub them together until combined. Pour in 180ml of oat milk a little at a time, mixing until the dough is even, then wrap it well and chill for 30 minutes.
Divide the dough into equal balls, flatten each one, set a mung bean filling in the middle, and seal it so no filling shows.
Rub a little cooking oil into the mold, press each cake in firmly to take the pattern, turn it out, and chill for about 60 minutes.
Tips
Coat the molds twice so the walls of the chocolate balls are thick enough, since thin ones break as the filling goes around them.
Chocolate that catches water seizes up, so the hemisphere molds have to be completely dry before coating.
The peach syrup has to be at room temperature before it is piped in, because warm syrup melts the seam where the balls join.
Cook the mung bean paste over low heat with constant stirring, since high heat scorches the base and leaves a burnt smell in the filling.
The snowskin dough needs a full 30 minutes of rest to roll out stretchy and not tear during wrapping.
These cakes carry no preservatives, so keep them chilled and use them within about 7 days.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.