It’s that time of year again and mooncakes are everywhere in the Asian grocery stores here in San Jose. It makes me a little wistful for Malaysia, as I was making them myself last year when I could easily get my hands on ready-made mooncake fillings. Thankfully, a friend from Singapore visited me just about a week back and brought me some mooncake filling so I will at least get to make some this year.
Last year, besides making traditional baked mooncakes, piggy mooncakes and spiral mooncakes, I decided I was going to give snowskin mooncakes another try to get them more perfect (we weren’t too happy with our first attempt). I also bought a book all about mooncakes called “Mooncake Sonata” by Alan Ooi and the recipes in there really helped me to perfect those snowskin types.
I’m going to share with you one of the snowskin mooncakes that was really popular when I was selling them last year—this pandan custard snowskin mooncake. It is a little bit more complicated to make as there are multiple steps but the cake itself is so pretty and the flavors so yummy that you have to give it a try.