150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g water)
extra kao fen for dusting
Filling
500g purple sweet potato, cooked till soft and mash with a fork
4 tbsp fresh milk
2 tbsp icing sugar
2 tbsp soft butter (about 30g) or use corn oil
Instructions
Filling - Mix the mashed sweet potato filling together in a bowl and leave to cool. Roll the filling into small balls (25g) and chill in the fridge for about 30 minutes.
Dough skin - Combine kao fen and snowskin flour in a large bowl and set aside.
In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
Measure dough to 21g，about 14-15 pieces and wrap in the sweet potato ball. Roll it into ball shape and dust with some kao fen. Press firmly into mould - unmould and store in an airtight container.
Chill snowskin mooncakes before consuming.
Notes
I bought the mooncake moulds from here 月饼模子是在这里买的 KCT premix snowskin powder KCT冰皮月饼预拌粉
中文食谱在下面
Recipe by Anncoo Journal at https://www.anncoojournal.com/purple-sweet-potato-snowskin-mooncake/