Chef Leong Chee Yeng: Pandan Gula Melaka Snow Skin Mooncakes

Chef Leong Chee Yeng of Jade Restaurant at the Fullerton Hotel Singapore shares a scrumptious Pandan Gula Melaka snow skin mooncake recipe

Posted on Sep. 7, 2017
By Editor

The executive chef of Jade Restaurant at The Fullerton Hotel Singapore, Chef Leong Chee Yeng is a man of many talents. Apart from being an established Chinese chef who has honed his skills in numerous award-winning Chinese restaurants in Singapore and Dubai including Zheng He restaurant at Mina A’ Salam at the Madinat Jumeirah Resort in Dubai, Hai Tien Lo at Pan Pacific Hotel Singapore, Summer Palace at Regent Singapore, and many others, Chef Leong is also a skilled ceramicist, Chinese painter, and calligrapher. Today, Chef Leong integrates both his passions: ceramics and culinary at Jade Restaurant, where diners can appreciate the exquisite pottery works displayed throughout the restaurant while indulging in classic Cantonese dishes.

Tips from Chef Leong 

“When making snowskins, keeping a cool temperature all-round is imperative. Handwork has to be swift, almost like making pie dough with cold hands and iced water. If the dough gets too warm, it will hinder the wrapping process, so work quickly. A quick tip is to return the dough after mixing to chill in the fridge for 20-30 minutes before wrapping up with the paste. This also heightens the cushiony texture of the mooncake skin, producing a better mouthfeel against the soft paste.”

Prep 30 mins + 6 hrs chill time
Makes 10


  • 185g corn syrup 
  • 160g water
  • 140g cooked glutinous rice flour
  • 6g corn oil 
  • 20g vegetable shortening 
  • cooked glutinous rice flour, for dusting 
  • 1kg pandan paste, divided equally into 10 x 100g balls 
  • 200g gula Melaka paste, divided equally into 10 x 20g balls


Step 1

Combine corn syrup with water, and mix well.

Step 2

In a large mixing bowl, combine cooked glutinous rice flour with the corn syrup-water mixture, and mix well with an electronic mixer on low speed. Scrape the base of the bowl occasionally to ensure the flour has been mixed thoroughly.

Step 3

When mixture has come together evenly, add corn oil and vegetable shortening paste, beating at high speed until dough is soft. Dough will be sticky and requires dusting with glutinous rice flour on the workbench during handling. 

Step 4

Divide dough into 10 x 50g balls.

Step 5

Make a dent in the middle of each pandan paste and stuff a ball of Gula Melaka within. Wrap the pandan paste around to enclose.

Step 6

Take a portion of the skin, flatten it and wrap the pandan paste within.

Step 7

Dust your mould with some glutinous rice flour and place the mooncake inside. Stamp and push out moulded mooncake onto a tray.

Step 8

Once all the mooncakes have been shaped, place the entire tray in the refrigerator to firm up, about 15-30 mins, so they do not lose their shape.

Step 9

Transfer the mooncakes into an airtight container. Place a paper towel over the top before replacing the lid, to prevent water from forming on the insides of the lid and dripping back onto the mooncakes.

Step 10

Refrigerate the mooncakes for at least 6 hours or overnight before serving. The mooncakes can be kept for 2-3 days in the refrigerator before their skins start to dry out.

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