Steam orange sweet potato and pumpkin with pandan leaves for 25-30 minutes until very soft. (Reminder: It is suggested to use good quality sweet potato which is sweet.)

Add salt, sugar and glutinous rice flour to plain water, mix well. Add in steamed sweet potato and pumpkin, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.

Cook over medium heat for 10-11 minutes, then reduce to medium-low heat and cook for about 10 minutes, until it reaches the consistency as shown in the video. Set aside to cool. (Reminder: The heat for different cooker is different, cooking time is just for reference. )

Divide pumpkin orange sweet potato paste into 10 portions (35 g each).

Combine milk and vegetable oil, add in glutinous rice flour, rice flour, wheat starch and icing sugar, mix until combined. Coat heat resistant bowl with oil, then sieve mixture into the bowl.

Steam over medium heat for 25 minutes.

Mix until smooth with spatula for 3-4 minutes while still hot. Set aside for 10 minutes until slightly cooled.

When slightly cooled, wrap with cling wrap and chill for 30-35 minutes.

Divide snow skin into 10 portions (36 g each).

Hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in dry pan over medium-low heat for 5 minutes, set aside to cool.

Flatten snow skin into round shape, top with a paste, then wrap paste fully with snow skin. Lightly coat with hand-coating flour.

Print the pattern with a mooncake mould (75-g size).

Chill the snow skin mooncakes for 1 hour before serving for a better texture. (For storage: Put snow skin mooncakes in an airtight container and freeze, thaw in the refrigerator before serving. I usually finish within 5-6 days. )