Roselle and Soursop Snowskin Mooncake

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The crust of snow skin mooncake is made of cooked glutinous rice flour, which is frozen. This variety of mooncakes are non-baked and served cold, which is why they are named “snow skin”. However, the snow skin mooncakes are highly regarded by many pastry chefs because the recipes are very versatile as it allows for many fruit-based flavours to be infused into the dough as well as filling. For example, our recipe features two local ingredients: roselle and soursop, the red colour is made using natural roselle concentrate and the white part, from soursop pulp.

Made with KENWOOD Kflex.




75 grams ready to use snow skin powder
75 grams icing sugar
18 grams Crisco trans-fat free shortening
75 ml cold roselle juice




1. Place snow skin powder and shortening into a KENWOOD Kflex chopper.

2. Add cold roselle juice through feed tube until a soft dough is formed.



75 grams ready to use snow skin powder
40 grams icing sugar
30 grams cornstarch
18 grams Crisco trans-fat free shortening
75 ml cold soursop juice



1. Place snow skin powder and shortening into a KENWOOD Kflex chopper.

2. Add cold soursop juice through feed tube until a soft dough is formed.



6 salted egg yolks, soaked in rose wine for 20 minutes prior to steaming
185 grams ready-to-use butter cake mix
30 grams butter
75 grams eggs, beaten



1. Steam salted egg yolks until cooked through. Cut 4 yolks into half, keep aside.

2. Place cake mix, butter and beaten eggs in a KENWOOD Kflex, process until well combined. Line a 6 x 6 inch square mould with parchment paper. Pour the batter in and bake in preheated oven until cooked.

3. Process the remaining cooked egg yolks in a KENWOOD Kflex until crumbly, add the baked butter sponge cake through the feed tube, continue to process until the mixture is bound.

4. Divide into equal portions, firmly press the mixture into a ball shape, chill for 1 hour before use.



1 portion of roselle dough
1 portion of soursop dough
1 portion of butter cake dough
7 pieces of halved salted egg yolks
300 grams ready-to-use pandan lotus seed paste



1. Divide every ingredient into seven portions of equally weighed dough.

2. Use your palm to shape these doughs into round balls.

3. Slightly flatten butter cake doughs into discs, place one egg yolk in the centre, wrap cake dough around egg yolk. Roll into a ball.

4. Wrap the cake filling with the pandan lotus seed paste and roll into a ball.

5. Flatten the snow skin dough and wrap the pandan lotus seed paste with the snow skin. Dust with extra flour on the outside. Once covered, lightly dust with more flour and then press into your mooncake mold. Repeat step 1 – 6 until all ingredients are used up.

6. Keep the mooncakes chilled for at least 4 hours before serving.


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