Ingredients:
300g Snowskin flour
180g Icing sugar
95g Shortening
250g Pandan syrup~cold
1/2 tsp banana essence
Method:
- 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 hole in the centre and pour in pandan syrup with essence and colouring~~ knead to a soft dough ( a bit sticky)~~cover and let it rest for 10 mins~~then knead to a soft smooth dough.
- Divide dough to require size and wrap in filling paste.
- Roll it into a ball and dust with cooked glutinous rice flour (Gao fen 糕粉).
- Press firmly into mould ~~unmould it and store in airtight container.
- Chill snowskin mooncakes before consume.
Kitchen note: Pandan syrup~~boil 1 litre water with 5 pieces of pandan leaves~~leave to cool. Discard leaves ~~ strain pandan syrup and keep in fridge. Pandan syrup to be used within 5 days.