Pandan Coconut Snowy Mooncakes

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Tham Jessica (@jessieinthekitchen)
5.0
From 1 rating

Delicious and fragrant mooncakes with a pandan-flavored snowy skin and a rich coconut filling.

Pandan Coconut Snowy Mooncakes recipe
Prep Time
1hr 0min
Cook Time
30min
Total Time
1hr 30min

Ingredients

10 Servings
(1 serving = 1 mooncake)

Pandan Snowy Skin

  • glutinous rice flour
    glutinous rice flour
    35g
  • rice flour
    rice flour
    35g
  • wheat starch
    wheat starch
    20g
  • icing sugar
    icing sugar
    30g
  • salt
    salt
    1g
  • Pandan Juice (10g Pandan Leaves + 110 Water)
    Pandan Juice (10g Pandan Leaves + 110 Water)
    100g
  • coconut cream
    coconut cream
    30g
  • condensed milk
    condensed milk
    20g
  • corn oil
    corn oil
    20g
  • glutinous rice flour for coating
    glutinous rice flour for coating
    1/3cup

Coconut Fillings

  • wheat starch
    wheat starch
    10g
  • caster sugar
    caster sugar
    55g
  • salt
    salt
    1g
  • coconut cream
    coconut cream
    95g
  • large egg
    large egg
    1piece
  • desiccated coconut
    desiccated coconut
    50g
  • unsalted butter
    unsalted butter
    30g

How to make Pandan Coconut Snowy Mooncakes

For the skin dough

  1. Step 1

    Combine the pandan leaves and water. Blend until a fine pulp. Squeeze the pandan pulp and sieve out the pandan juice.

  2. Step 2

    Combine the glutinous rice flour, rice flour, wheat starch, and icing sugar in a large bowl and whisk together to combine.

  3. Step 3

    Add the pandan juice, coconut cream, condensed milk, and cooking oil to the flour mixture. Stir to combine. Strain the mixture into a greased and heatproof plate.

  4. Step 4

    In a wok, cook on high heat until the water boils. Place the plate on a steamer rack in a steamer and switch to medium-high heat. Steam for 15 minutes until the mixture is solid. Poke the middle to check doneness; no runny raw dough should be visible.

  5. Step 5

    Scrape off the dough while it is still hot, or it will be sticky. Transfer to a silicon mat and knead for 10 to 15 minutes until the dough becomes shiny, smooth, and stretchy. Wear disposable gloves during the kneading process to avoid the dough sticking to your hands.

  6. Step 6

    Wrap the dough in plastic wrap and chill for at least 1 hour or until fully cool.

For the filling

  1. Step 1

    Combine wheat starch, sugar, and salt in a large bowl. Mix well.

  2. Step 2

    Add the coconut cream, egg, desiccated coconut, and melted butter. Stir until well combined.

  3. Step 3

    Pour into a skillet and cook on medium-low heat. Stir continuously to prevent lumps until the mixture thickens and comes together. The mixture should not stick to the spatula.

  4. Step 4

    Wrap the filling in plastic wrap and chill in the fridge.

Assemble

  1. Step 1

    Put glutinous rice flour in a skillet and cook on medium heat, stirring with a wooden spoon, until it starts to turn golden brown and smells fragrant. Remove and let cool for coating later.

  2. Step 2

    Take the filling out of the refrigerator. Divide it into 10 portions and shape it into small balls.

  3. Step 3

    Take the skin dough out of the refrigerator. Divide it into 10 portions and roll into balls.

  4. Step 4

    Flatten the skin dough, place the filling in the center, and wrap the dough around it. Roll it lightly between your palms to seal the dough and ensure it’s evenly wrapped around the filling.

  5. Step 5

    Dust a mooncake mould lightly with toasted glutinous rice flour.

  6. Step 6

    Fit the mooncake seam side down into the mould and press gently. Place the mould on the work surface and hold it in place, pressing down firmly to stamp the mooncake top. Gently press the mooncake out of the mould.

  7. Step 7

    Place in an airtight container lined with baking paper and refrigerate for 2 hours. Snow skin mooncakes are typically served cold. If they seem firm, you can let them sit for 10-15 minutes at room temperature first.

    Step 3.1: Place in an airtight container lined with baking paper and refrigerate for 2 hours

Nutrition (per serving)

Calories

106.5kcal (5.33%)

Protein

1.4g (2.9%)

Carbs

15.2g (5.51%)

Sugars

8.3g (16.7%)

Healthy Fat

2.4g

Unhealthy Fat

4.0g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. Remember to wear disposable gloves during the kneading process to avoid the dough sticking to your hands.

FAQS

  1. How do I make the pandan juice for the Pandan Coconut Snowy Mooncakes?

    To make pandan juice, blend 10g of pandan leaves with 110ml of water until you get a fine pulp. Then, squeeze the pulp and sieve it to extract the juice. This fragrant juice is essential for the mooncake skin.

  2. Can I substitute glutinous rice flour with regular flour in this mooncake recipe?

    No, glutinous rice flour is crucial for the texture of snowy mooncakes. Regular flour won't provide the same chewy consistency. If you're looking for gluten-free options, stick with glutinous rice flour as it is naturally gluten-free.

  3. What is the best way to store leftover Pandan Coconut Snowy Mooncakes?

    Store the mooncakes in an airtight container lined with baking paper in the refrigerator. They can last for about 3-5 days. For longer storage, consider freezing them, but allow them to thaw in the fridge before serving.

  4. What can I pair with Pandan Coconut Snowy Mooncakes for a dessert platter?

    These mooncakes pair wonderfully with a cup of jasmine tea or coconut milk. You can also serve them alongside fresh fruits like mango or lychee for a refreshing contrast.

  5. How long do I need to chill the mooncake dough before shaping?

    After kneading the dough, wrap it in plastic wrap and chill it in the refrigerator for at least 1 hour or until fully cool. This helps the dough firm up, making it easier to shape and work with.

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Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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