By Aiman Azri
Ahead of the Mid-Autumn Festival, Inside Scoop's ice cream mooncakes are back, from now through October 4 - each mooncake is completely crafted by hand, from the snow skin to the ice cream filling, lovingly sculpted into shape.
To illustrate this meticulous process, Inside Scoop invited the press for a hands-on workshop under the tutelage of Chef Jun, their resident ice cream mooncake expert, who detailed the effort of mixing the dry ingredients, kneading the resulting dough after pouring cold water to the mix, and adding colour.
We finished off the process with our own yellow ice cream mooncake, flattening the dough, moulding it around the ice cream, and using a press to give it a pattern.
Inside Scoop’s ice cream mooncakes cost RM 100 for a box of four, available in their most popular flavours: Chocolate hazelnut, hojicha, durian (with chocolate ganache yolk) and raspberry cheesecake (with raspberry yolk).
Order your mooncakes online and collect them after five working days at your preferred Inside Scoop outlet. Inside Scoop will also have a mooncake booth in Sunway Velocity and Ben’s Independent Grocer, Publika from 15 September to 4 October.
Ice Cream Mooncakes by Inside Scoop
1 September - 4 October | Order Online
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