Pandan Custard Lotus Snow Skin Mooncakes 香兰奶黄莲蓉冰皮月饼

Huang Kitchen by Angie Liew


A type of non-bake mooncake, these fragrant pandan snow skin mooncakes taste just amazing. They are filled with creamy custard, pandan flavoured lotus paste and salted egg yolk in the centre. The pillow-like snow skin is made with pandan juice extract.


  • 130 grams cooked glutinous rice flour (also known as koh fun)
  • 180 grams icing sugar (sifted)
  • 35 grams shortening
  • 130 ml pandan water (chilled)
  • 1/4 tsp pandan essence
  • 15 grams cake flour (sifted)
  • 20 grams cornflour (sifted)
  • 20 grams Tapioca flour (sifted)
  • 50 grams Thick coconut milk
  • 75 grams fresh milk
  • 15 grams butter
  • 320 grams lotus seed paste (pandan flavoured)
  • 8 Salted egg yolks (steamed, cut in halves)
  • 1 mooncake mould 75g


  1. First, prepare pandan juice. First wash pandan leaves and cut into small strips. Put into a blender with 1/2 cup water to process until...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Pandan Custard Lotus Snow Skin Mooncakes 香兰奶黄莲蓉冰皮月饼

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Rating: 5.0 / 5.0 (30 Votes)
Angie Liew
Recipe Yields:
16 pieces
Prep Time: