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

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

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.

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.

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.

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

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

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

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.

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

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.

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

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

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.

Dust a mooncake mould lightly with toasted glutinous rice flour.

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.

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.