[1] [2] Snow skin mooncakes are also found in Macau, mainland China, Taiwan, Singapore, Malaysia and Indonesia.

[4] It was developed by a bakery in Hong Kong, because the traditional Cantonese mooncakes were made with salted duck egg yolks and lotus seed paste, resulting in very high sugar and oil content.

[6] Another early pioneer of snow skin mooncakes is Poh Guan Cake House (宝源饼家) in Singapore.

[9] The snow skin mooncake is similar to mochi ice cream or yukimi daifuku, as both have glutinous rice crusts and have to be kept frozen.

Green-colored skin is made with the juice of the aromatic Pandan (Pandanus amaryllifolius) leaf, a popular and uniquely South-East Asian flavor.

Snow skin mooncakes were difficult to find in mainland China before the 2000s, because of the need to keep them refrigerated while in transit from the producer to the consumer.