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.