Oreo Matcha Mooncake Recipe – A Creative Mid-Autumn Dessert with Ship Brand Raw Cane Sugar

When the Mid-Autumn Festival arrives, mooncakes take center stage. But if you’re looking for a fun, modern twist, this Oreo Matcha Mooncake is the perfect choice. Combining the earthy aroma of matcha with the crunchy sweetness of Oreo cookies, and enhanced by the natural flavour of Ship Brand (帆船牌) Raw Cane Sugar, this mooncake is not only delicious but also a creative way to celebrate family reunions.

🎥 Watch the full video recipe here: https://youtube.com/shorts/K-la4jYk9PU

Why Try an Oreo Matcha Mooncake?

Traditional mooncakes can be heavy and overly sweet. This creative mooncake recipe lightens things up with a no-bake Oreo cookie crust, a creamy matcha cheesecake filling, and a festive floral imprint that makes each mooncake look like a mini piece of art. The balance of bittersweet matcha, Oreo crunch, and the gentle sweetness of Ship Brand Raw Cane Sugar makes every bite refreshing and memorable.

🛒 Shop Ship Brand Raw Cane Sugar here:
https://yuentungsugar.com/en/collections/brown-sugar/products/raw-cane-sugar

Ingredients You’ll Need

• 200g Oreo cookies (for crust)

• 80g warm milk

• 200g cream cheese

• 15g Ship Brand Raw Cane Sugar

• 25g white chocolate (melted)

• 4g matcha powder

• 25g warm heavy cream (about 60°C)

• 50g crushed Oreo pieces (for filling)

Step-by-Step: How to Make Oreo Matcha Mooncakes

1. Prepare the matcha filling

• In a bowl, mix 200g cream cheese with 15g Ship Brand Raw Cane Sugar until smooth.

• In a separate bowl, sift 4g matcha powder into 25g melted white chocolate. Add 25g of warm heavy cream and stir until smooth and silky.

• Combine the matcha mixture with the cream cheese, then fold in 50g crushed Oreos. Refrigerate for 30 minutes to firm up.

2. Shape the filling

• Roll the chilled filling into small balls and freeze until firm. This makes wrapping easier and prevents leakage.

3. Make the Oreo crust

• Blend 200g Oreo cookies into fine crumbs. Add 80g of warm milk gradually and knead into a dough.

4. Wrap and shape

• Flatten a piece of Oreo dough, place the frozen matcha filling in the center, and wrap gently. Pinch to seal and roll into a ball.

• Press into a mooncake mold to imprint festive Mid-Autumn patterns.

5. Chill and serve

• Freeze for 1–2 hours before serving. The result is a perfectly shaped, chewy yet creamy mooncake with layers of flavour.

Tips for Success

• Use high-quality matcha powder for a vibrant green color and authentic taste.

• Always chill the filling before wrapping — this keeps the texture firm and easier to handle.

• For extra presentation, dust the mooncake mold lightly with matcha powder before pressing.

A Modern Way to Celebrate Mid-Autumn

This Oreo Matcha Mooncake recipe is festive, fun, and ideal for sharing with loved ones. Whether you’re gifting to friends or enjoying them at home, these mooncakes offer a refreshing take on tradition while still keeping the spirit of reunion alive.

🛒 Bring the sweetness home with Ship Brand Raw Cane Sugar:
https://yuentungsugar.com/en/collections/brown-sugar/products/raw-cane-sugar

Live Life, Love Sugar.