50g Kao fen (糕粉-cooked glutinous rice flour)
230g Snowskin flour ( KWT Pinpe Premix Powder )
50g Icing sugar (sifted)
300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure
some extra kao fen for dusting
Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
In a pot, add 300g pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.
Roll it into a ball and dust with some cooked glutinous rice flour (kao fen 糕粉).
Divide dough into equal portion and add coloring for different type of fillings and wrap in filling paste.
Roll it into a ball and dust with some kao fen and press firmly into mould ~ unmould it and store in an airtight container.
Chill snowskin mooncakes before consume.