After cleaning red beans, tangerine peel and pandan leaves, put in a pressure cooker, adding water then cook for 15 minutes or until soft.

After red beans are ready to take out pandan leaves, and blend the cooked red beans with a food processor. (⚠️Do not use a sealed blender! Because the red beans are still hot, a lot of heat will be released during the blending process. Using a sealed blender will cause an explosion)

Pour red beans paste into a saucepan, adding sugar, maltose and oil, stir fry with medium heat until the mixture thickened like peanut butter jam.

Set aside and let it cool.

Cook 15 pcs blue pea flowers in a saucepan with 100ml water until it turns out deep blue colour.

Takes 32ml blue pea flowers water set aside.

Mixing all snow skin ingredients together and stir well until corn oil is absorbed by the batter.

Filter the batter.

Steam it with high heat for 15 minutes.

After steam, set aside and let it cool down then knead the dough evenly.

Put in the fridge for 30 minutes.

Put glutinous rice flour in saucepan stir fry until it turns out a little beige colour. This is the cooked glutinous rice flour for snow skin to prevent it sticky.

Separate red beans paste into 10 pcs and about 27g each.

Flatten the white and blue dough and place it together upside down and roll it up.

Separate the dough into 10 pcs and about 23g each.

Flatten the dough and place the red beans paste in the middle and cover it up into ball shape.

Dip the cooked glutinous rice flour evenly.

Used 50g mooncake mould to press it into a pattern.

Pat off the excess cooked glutinous rice flour and keep the mooncakes in the box. Put it in the refrigerator for 4 hours or overnight.