Pandan Snow Skin Mooncakes with Coconut Mung Bean Filling

Directions

1. 1
   In a large mixing bowl, combine glutinous rice flour, rice flour, wheat flour and sugar well.
2. 2
   Rinse 4 pieces of pandan leaves and wipe dry. Roughly cut into smaller sections. Use an electric food processor to process the leaves with 4 tablespoons of water until finely cut.
3. 3
   Mix milk, condensed milk, pandan juice and oil together.
4. 4
   Transfer to a filter paper. Squeeze out the pandan juice. Then measure out the amount yielded by the recipe. The rest of the pandan juice can be stored in fridge with cover for up to a few days.
5. 5
   Pour into the flour mixture and stir to combine.
6. 6
   Drain through a fine sieve into a large and shallow pan.
7. 7
   Steam the batter in a wok over medium-high heat, for about 15 to 20 minutes. Try a bit of the dough. If it doesnt have any raw flour taste, its cooked through.
8. 8
   Remove from wok and let it cool down. Scrape the dough out onto a plastic board or a kitchen benchtop lined with plastic film. Lightly knead by hand until smooth.
9. 9
   Cut dough into 16 portions, 30 grams of each.
10. 10
    Divide mung bean filling into 16 portions, 20 grams of each.
11. 11
    Roll each into a round shape.
12. 12
    Wrap each filling ball with a dough portion.
13. 13
    Roll with your palms and lightly coat with cooked glutinous rice flour. Shake off any excess flour.