Cranberry Snowskin Mooncakes
Prep time: 
Total time: 
Serves: makes 11
  • 75g Gao fen (fried glutinous flour)
  • 100g Icing sugar
  • 10g Crisco
  • 85g Pandan leave water (boil 200g water with pandan leaves, leave to cool)
  • drop of rose pink colouring
  • 275g Cranberry lotus paste, divide into 11 portions, 25g each
  1. Sieve gao fen and icing sugar into a bowl. Add crisco into the mixture. Rub until even.
  2. Add half of the pandan leaf water and mix evenly, slowly add more water little by little until a consistent dough is formed, Add some gao fen if dough is too sticky. Add little rose pink colouring and knead well.
  3. Set dough aside for 20 minutes and divide dough into 11 portions, 25g each. Wrap the snowskin dough around the cranberry lotus paste  or any other filling you prefer
  4. Roll it into a ball and dust with some kao fen (糕粉) and press firmly into mould ~ unmould and store in an airtight container.
  5. Chill snowskin mooncakes before consuming.
Recipe by Anncoo Journal at