Cendol Snowskin Mooncake


10 People

10 pieces of 50 gm

Prep Time:
2 hrs

Cook Time:
10 min

Pandan Coconut Snowskin Dough

WeightIngredientProduct Code
35 gmRedMan Glutinous Rice Flour10691
35 gmElephant Rice Flour10545
35 gmSunflower Wheat Starch9889
40 gmRedMan Fine Sugar1416
15 gmCanola Oil65516
70 gmRoi Thai UHT Coconut Milk56223
110 mlConaprole UHT Full Cream Milk57095
1/2 tbspRedMan Green Pandan Flavour Paste67762
50 gmRedMan Mooncake Pressed Round Mould62116


  1. Combine all the dry ingredients in a large microwaveable bowl and whisk to combine.e flours and ingredients together in a mixing bowl.
  2. Combine oil, coconut milk and milk in a small bowl.
  3. Stir the milk mixture into the dry ingredients.
  4. Pour 1/3 of the mix into a smaller bowl. Stir in the Pandan flavour into the larger portion.
  5. Microwave both batter for about 1 minute and give it a good mix.
  6. Stir well and microwave for another minute until the dough turns opaque.
  7. Cling wrap the dough and leave it to cool at room temperature.

Cendol Filling

WeightIngredientProduct Code
300 gmRedMan Cendol Mooncake Paste104735
100 gmRedMan Red Bean with Milk Paste106629
  1. Portion the red bean milk paste into smaller 10gm balls.
  2. Portion the cendol paste into 30 gm balls and wrap the red bean in the middle.


  1. Portion the red bean milk pPortion out the snowskin, weigh out 35gm per mooncake. With a mix of both coloured doughs.
  2. Portion tRoll the snowskin dough into a small ball then roll it flat with a rolling pin.
  3. Place the fillling in the middle of the rolled dough.
  4. Pinch the sides of the dough to the middle and roll it into a ball.
  5. Dust the mooncake mould with a bit of cornstarch and place the dough into the mould.
  6. Stamp it lightly and tap the mooncake out.



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