This snowskin mooncake recipe consist of fragrant pandan lotus flavor which works well with a slight crunch of roasted sunflower seeds. Give it a try. You will enjoy the process and the taste of this recipe!



Pandan lotus and sunflower seeds filling
My mooncake press set mold



Snow skin mooncakes with pandan lotus and roasted sunflower seeds


Snow skin mooncakes

  1. 160g roasted glutinous rice flour (Gao Fen) (Sifted)
  2. 250g icing sugar (Sifted)
  3. 60g shortening (Cut into small pieces)
  4. 190g cold water
  5. Gel food colouring (optional)

Pandan lotus paste with roasted sunflower seeds filling

  1. 20g sunflower seeds
  2. 2 tsps pandan paste
  3. 800g store bought lotus paste


mooncake steps1 (1)

mooncake step2

Pandan lotus paste with roasted sunflower seeds filling

  1. Place the sunflower seeds in a small pan over medium heat and toss till the seeds turn slightly light brown. You will hear some seeds pop. Remove from heat and set aside to cool.
  2. Combine the pandan paste and lotus paste into a smooth paste.
  3. Add in the roasted sunflower seeds and mix well.
  4. To prepare the filling*, divide the paste according to the required weight and roll each into a smooth ball. Set them aside.

Snow skin mooncake

  1. Mix the sifted cooked glutinous rice flour and sifted icing sugar in a mixing bowl with a whisk.
  2.  Rub in shortening to the flour sugar mixture till it resembles breadcrumbs/ fine sand
  3. Add in cold water and combine with a spatula till it forms a dough
  4. Knead the dough till smooth. Cover dough with a cling wrap/film to let it rest for 10 mins.
  5. Divide the dough into equal portion and add drops of gel food colouring. Knead the dough with your hands till the colours are well mixed into the dough.
  6. While preparing for molding, cover the individual coloured doughs with clingwrap/film. This will prevent them from drying. Divide the coloured dough according to the  weight of each ball of filling*. The weight of each snow skin and filling will depend on the size of the mooncake molds. For my mold, it will be coloured dough (50g) and filling (60g).
  7. Take each weighed coloured dough and roll it into a smooth ball. Place the coloured dough in between a cut plastic bag/ ziploc bag.
  8. Flatten the ball of snow skin and roll out until you get a thin circle. Place a ball of filling in the centre of the coloured dough and seal it up by wrapping around the fillings with your hands. Ensure the filling is well wrapped without revealing around the coloured dough.
  9. Place wrapped snow skin ball into a lightly dusted (with cooked glutinous flour) moon cake mould. Press down on the lever firmly so that the moon cake shape is formed and the face plate makes imprint.
  10. Squeeze the plunger gently to release the mooncake. Repeat the steps with the other remaining coloured dough and filling. Chill in fridge before serving.

*Test weight of filling

Estimate the filling by making sure that each ball can fit into the mold and still have sufficient space for the snowskin wrap. Weight the 1st filling and use the same weight for the rest of them.