300g Snowskin flour
280g Icing sugar (sifted)
95g Criso shortening
250g Pandan water (cold)
1/4 tsp Banana essence (optional)
Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge.
In a large bowl add snowskin flour and icing sugar together, mix well. Then add shortening, use spatula or wear a disposal hand glove to mix roughly.
Make a well in the centre and pour in pandan syrup with essence ~~ knead to soft dough ( a bit sticky)~~cover and let it rest for 10 mins~~then knead dough to soft.
Divide dough into equal portion and add colouring for different type of fillings and wrap in filling paste.
Roll it into a ball and dust with some cooked glutinous rice flour (Gao fen 糕粉).
Press firmly into mould ~~unmould it and store in airtight container.
Chill snowskin mooncakes before consume.