b nh trung thu

It’s one more day to Mid-autumn Festival. Let’s get to the kitchen and prepare for a new version of moon cake that’s so lovely and tasty.




  • Mung Beans : 200g
  • Sugar : 30g
  • Oil : 40g
  • ANDROS Peach Chunky : 100g
  • ANDROS Blueberry Chunky : 100g

Mango Snowy skin

  • Sticky rice powder: 100g
  • Icing sugar : 80g
  • Shortening : 30g
  • ANDROS Mango Purees : 100g (cold)

Blueberry Snowy skin

  • Sticky rice powder : 100g
  • Icing sugar : 80g
  • Shortening : 30g
  • ANDROS Blueberry Purees : 100g (cold)



  • Soak the mung beans in hot water 2 hours and drain. Boil the mung beans till soft.
  • In the food processor, blend the beans till smooth and sieve.
  • In a non-stick pan, add the mix of beans with oil with medium-low heat, stirring frequently
  • After 15 minutes, turn the heat into lowest, add ANDROS White Peach Chunky, and continue to stir till the mix become thick like a paste and does not stick to your hand.
  • Divide the paste into many 30 g balls and wrap and keep cold skin.
  • One the table, sieve the sticky rice powder and icing sugar together. Use hand to mix the powder with shortening into a crumble.
  • Make a hole in the middle and add milk or ANDROS Mango Puree, use a spoon to mix the dry and wet ingredients together.
  • Use glove to knead the dough till it smooth and moist (depend on the kind of sticky rice powder, can add more water if it is too dry or more powder if it is too wet)
  • Rest the dough 15 minutes.
  • Divide into many 20g balls
  • Roll the skin to cover the filling and put in the mooncake mold.
  • Wrap the cake and keep in the fridge. Serve cold.

Tutorial Video Link: Cook It Yourself – Snowskin Mooncake

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