Pandan Coconut Snowskin Dough
• RedMan Glutinous Rice Flour | 10691 | 35 gm
• Elephant Rice Flour | 10545 | 35 gm
• Sunflower Wheat Starch | 9889 | 35 gm
• RedMan Fine Sugar | 1416 | 40 gm
• Canola Oil | 65516 | 15 gm
• Roi Thai UHT Coconut Milk | 56223 | 70 gm
• Conaprole UHT Full Cream Milk | 57095 | 110 ml
• RedMan Green Pandan Flavour Paste | 67762 | 1/2 tbsp
• RedMan Mooncake Pressed Round Mould | 62116 | 50 gm

Cendol Filling
• RedMan Cendol Mooncake Paste | 104735 | 300 gm
• RedMan Red Bean with Milk Paste | 106629 | 100 gm

**Cendol Filling**
1. In a large microwaveable bowl, combine all the dry ingredients and whisk to mix evenly.
2. In a small bowl, combine the oil, coconut milk, and milk.
3. Stir the milk mixture into the dry ingredients until well combined.
4. Pour 1/3 of the batter into a smaller bowl. Add the pandan flavoring to the larger portion of the batter.
5. Microwave both batters for about 1 minute and stir well.
6. Continue microwaving and stirring in 1-minute intervals until the dough turns opaque.
7. Cover the dough with cling wrap and leave it to cool at room temperature.

**Assembly**
1. Portion out the snowskin dough, weighing 35g per mooncake, using a mix of both colored doughs.
2. Roll each portion of snowskin dough into a small ball, then flatten it with a rolling pin.
3. Place the filling in the center of the rolled dough.
4. Pinch the edges of the dough to seal it around the filling, forming a ball.
5. Dust a mooncake mold lightly with cornstarch, then place the dough ball into the mold.
6. Gently press down to stamp the shape, then tap the mold to release the mooncake.

1. Wrap the filling well: Flatten the dough into a circle and wrap the cendol paste filling carefully, ensuring the dough covers the entire filling without any cracks.
2. Pandan aroma: For an added aromatic touch, add a few drops of pandan extract to the snowskin dough or lightly dust the finished mooncakes with pandan-flavored flour.
3. Cooling before serving: Snowskin mooncakes are best served chilled. After molding, let them set in the fridge for at least 1-2 hours before serving. This allows the flavors to meld and enhances the texture.
4. Store properly: Snowskin mooncakes are best enjoyed within 2-3 days when stored in an airtight container in the refrigerator. The delicate dough will start to harden if left for too long, so it’s best to consume them fresh.