Oily, greasy and high-calorie mooncakes are so last season! Have a go at our very own snow skin mooncake. This exclusive festive delight tingles your taste buds with all of nature’s greatness – black sesame, mung beans and red dates!



200 g Glutinous rice flour, stir-fried and cooled

50 g Powdered sugar

30 g Unsalted butter, cut in small cubes

105 g Earl grey tea

Black sesame filling

100 g Toasted black sesame, blended finely

50 g Split mung beans, soaked for 4hrs

12 Medjool dates, pitted and finely diced

1/4 tsp Salt

1 1/2 tbsp Glutinous rice flour

100 g Water

Equipments needed

 Mini mooncake kit

 Hardworking hands


Black Sesame Filling

1Steam mung beans until soft

2In a mixing bowl, combine salt, glutinous rice flour and water together. Mix well

3Blend hot mung beans and add it into the flour mixture

4Combine and mix well

5Add black sesame and continue to blend everything until paste is formed

6Cook black sesame paste together with diced medjool dates over medium heat until smooth paste is formed

7Set aside to cool before use

Snowskin and Moulding

1In a mixing bowl, add glutinous rice flour and powdered sugar. Mix well

2Press butter into the flour mixture with your hands until well combined

3Add earl grey tea and knead the dough for 5 minutes until it is well combined

4Sprinkle some flour onto your hands, pinch 15g of dough and flatten it out with your palms

5Roll 12g of black sesame filling and place it in the middle of the flattened skin

6Wrap the edges up and roll into a ball

7Using the mini mooncake kit , dust the insides with excess flour and add the ball into the mould

8Press the lever firmly and invert to release the formed mooncake

9Repeat steps 4 to 8 for more mooncake

10Refrigerate to store or serve with flower tea!

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