snowskin mooncakes

I have to confess. I have never made mooncakes before this.

But I have seen so many people make these snowskin mooncakes and they are so pretty!

So this year, I thought I’d give it a shot and try making some. In the worst-case senario, if they turn out to be really ugly, I could always eat them myself. 😛

I am happy to report, however, that I did succeed in making really pretty mooncakes and that in fact, they are really easy to make!

With Pu-er and Oolong filling

I was over the moon! No more paying crazy sums of money for mooncakes and l can make loads to give away to friends and family!

If you are interested in making mooncakes, I will show you how.

To start, I boiled 2 litres of water with a bunch of pandan leaves. I made more because this can be kept in the fridge for a few days which meant that I didn’t have to repeat this step (or wait) when I want to make more mooncakes.I measured the kao fen (cooked glutinous rice flour) and snowskin flour into a large bowl. Using a whisk, I mixed them.I placed the (pandan) water, vegetable shortening and icing sugar into a saucepan and brought it to a boil, whisking all the while until the shortening had melted.This was taken off the heat, and poured into the flour. Using a spatula, I stirred until the flour and liquid had come together.

This was left to cool.

In the meantime, I measured the filling and rolled each portion into a ball.

I used ready-made filling – there is nothing I hate more than endless stirring.

Once the dough was cool enough to work with, I kneaded it until it was smooth then I divided it into 3 portions. Into each portion I added food colouring (go easy on the colour!) and kneaded until the colour was uniform.

This is how I like to knead the dough.

I pushed the dough away from me. Then I folded the dough 1/3 of the way towards me, and made another 1/3 fold. Then I turn it 90 degrees and repeated until I got a uniformly coloured dough.I divided the dough into the required portions and shaped each into a ball. I flattened each ball and rolled it into a round disc.

The filling was placed in the middle of the dough and the edges were pinched to seal.I placed this into the mould and pushed then viola! out popped a mooncake!To be honest, I really wanted to get some wooden moulds. When it comes to traditional foods like mooncakes, I much prefer the old way of making them.

However, since it was the first time I was making mooncakes, I felt that the plastic plunger moulds would work better because they are much easier to use.

When I went to the shop to buy supplies to make mooncakes, I told the (very nice) aunty at the shop that I wanted to buy only a few essentials. In the event that I was unable to make mooncakes of an acceptable standard, then perhaps I would lose interest and not try again.

With low-sugar lotus filling

She laughed and told me she was sure that I would be back at the shop to buy more supplies.

You know what?

She was right! 🙂

With low-sugar green tea filling

I loved the entire mooncake making process and I love the end products – so yes! I shall be making a lot more mooncakes in the days to come!

NOTE: I bought all my mooncake ingredients from Kwong Cheong Thye.

Snowskin Mooncakes
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  1. 50g kao fen (cooked glutinous rice flour)
  2. 230g snowskin flour - I used Kwong Cheong Thye Pinpe Premix Powder
  3. 50g icing sugar, sifted
  4. 46g vegetable shortening - I used Crisco
  5. 300g water (boil 500g water with 4 pandan leaves, leave to cool, and measure 300g water)
  6. Some extra kao fen for dusting
  1. Combine kao fen and snowskin flour in a big bowl and set aside.
  2. In a pot, add the icing sugar and shortening to the water and stirring with a hand whisk, bring this to a boil until the shortening had melted.
  3. Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. Set this aside to cool. Form the filling into balls of 25g each. Set this aside.
  4. Once the dough is cool, knead the dough until it becomes smooth. Add more kao fen if the dough is still too sticky.
  5. Add food colouring if you are using. You may want to divide the dough into portions if you are using different colours. Place the colour in the middle of the dough and knead until the colour is uniform.
  6. Divide the dough (21g each). Flatten each portion and roll into a round disc. Place one portion of filling in the middle of each piece of dough. Pinch edges to seal.
  7. Dust the ball with a little kao fen and press it firmly into the mould.
  8. Chill the mooncakes before consuming.
  1. I doubled the portions to make 58 mooncakes.
Adapted from
Adapted from
The Domestic Goddess Wannabe