Snowskin Mooncake – a delicious recipe with flour Snowskin, icing sugar, shortening Criso, water, Banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge.
2
In a large bowl add snowskin flour and icing sugar together, mix well. Then add shortening, use spatula or wear a disposal hand glove to mix roughly.
3
Make a well in the centre and pour in pandan syrup with essence ~~ knead to soft dough ( a bit sticky)~~cover and let it rest for 10 mins~~then knead dough to soft.
4
Divide dough into equal portion and add colouring for different type of fillings and wrap in filling paste.
5
Roll it into a ball and dust with some cooked glutinous rice flour (Gao fen ).
6
Press firmly into mould ~~unmould it and store in airtight container.
7
Chill snowskin mooncakes before consume.
531
kcal
Calories
1
g
Fat
124
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 3/8 cups flour Snowskin, 2 1/3 cups icing sugar sifted, 7 7/16 tablespoons shortening Criso, 7/8 cup water Pandan, cold, and more.
Yes, Snowskin Mooncake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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