Pandan Snow Skin Mooncakes
Serves: 10 mini mooncakes
Snow Skin
  • 75g kou fun or cooked glutinous rice flour
  • 110g icing sugar
  • 25g shortening
  • 80ml pandan juice extract (See notes)
  • 400g low sugar white lotus paste
  • 10g toasted melon seeds
  • 3 cooked salted egg yolks (cut into quarters)
  1. Sift kou fun and icing sugar into a large mixing bowl.
  2. Rub in shortening with finger tips.
  3. Make a well in the middle and pour in the pandan juice extract.
  4. Mix well and knead to form a smooth dough.
  5. Wrap dough in cling wrap and allow dough to rest in the fridge for 30 minutes.
  6. Mix lotus paste with melon seeds.
  7. Scale at 40g each and wrap a quarter cooked salted egg in the centre. Set aside.
  8. Remove snow skin dough from fridge and knead a second time till smooth.
  9. Roll dough into a log and scale at 25g.
  10. Flatten a piece of dough and wrap it around a lotus paste ball.
  11. Place it in a mooncake mould dusted with kou fun.
  12. Dislodge mooncake from mould. Enjoy!
1. For pandan juice extract, I blended 8 long pandan leaves (cut into small pieces) with 150ml of water. Press the blended leaves through a sieve to obtain all the extract. Store extra extract in the fridge.
2. This recipe is for a 65g mould. If using a different size mould, scale at the ratio of 40% skin and 60% filling.
3. Mooncakes are best consumed within 2-3 days. If storing in a mooncake box (non-airtight), it is best to wrap clingfilm around the box.
Recipe by Delicacious | A Food Blog at