Snow skin Mooncakes

Blue pea juice for blue, mint for green, strawberry for pink and lemon for yellow

Blue pea juice for blue, mint for green, strawberry for pink and lemon for yellow

Multi coloured and flavors:D

Multi coloured and flavors:D





Snowskin Mooncake
Ingredients :

Prepare the snowskin ingredients as below:
150g kao fen (cooked glutinous rice flour)
150g icing sugar
50g Shortening
140g bluepea flower juice (soak a handful of bluepea flowers in hot water and strain)

Filling :
600g Mung Beans (Soak overnight) I soak only for 4 hours
200g Sugar
1 1/2 tsp Salt
8 pcs Shallots (finely minced) or buy pre-fried shallots, about 2 tablespoons, crushed
100g Vegetable oil

Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
Place the beans in a blender and blend till fine.
In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown (if using pre-fried shallot, can skip this part), add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 45-50g each

Too lazy to make? Just use store bought filling:D

Snow skin weight: 25g

1. Divide the filling and roll them into balls and set aside.

2. In a large mixing bowl, add all ingredients for dough and mix well into a pliable dough. Divide the dough into 25g each.

3. Roll a piece of dough into a ball and flatten it, then wrap a ball of filling inside. Flour it with kao fen and press it into the mooncake mould before de-moulding onto a tray. Repeat until all the ingredients are used up.
Store in airtight container in the fridge. Serve cold.

How I did the variations ~ only for half the above recipe:

  1. 1/2 tsp mint paste with a few drops of green coloring mix into the water and keep in fridge to cool; Or use the natural colour of Pandan juice
  2. 1 tsp of strawberry paste and a few drops of red coloring mix into the water and keep in fridge to cool;
  3. 1 tsp of lemon paste and a few drops of yellow coloring mix into the water and keep in fridge to cool.




  1. chloe said

    Hi Jeannie. Love your snowkin mooncake. They look so colorful. Question can you elaborate on how you did the multicolored dough to get the effect. I mean how did you put together all the different colored dough to wrap the filling. Thanks for help. Also how long does this keep chilled? Thanks. Chloe. By the way your traditional moonies loo kl equally good.


    • jeannietay said

      Thanks! I have kept it for a week so far…make sure it’s well cover otherwise it would dry up and harden. Try to make your dough as soft as possible so it would stay moist longer.


    • jeannietay said

      Oh as for the multi colors, just take a portion of each color dough and put it in a circle close together and then roll it flat.


  2. chloe said

    Thanks Jeannie. I will update you if I pluck enough courage to do it . I have not done this before and not sure if I can pull it . by the way is this mooncake sweet when eaten with the filling? Thanks for help. Chloe


    • jeannietay said

      All mooncakes are sweet, unless you want to cook your filling which I have also included in the recipe:) That filling is savory. The skin is sweet too, you can reduce the sugar but I am not sure if it will affect the texture. Mine is still very soft even after in the fridge for 3 days.


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