Apam Balik Mooncake

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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.