These easy snowskin mooncakes are not too sweet and the dough skin is soft and smooth when wrapped with the lotus paste. I used the natural colours from matcha powder, red dragronfruit puree and chocolate paste/Kahlua liqueur to make into 3 flavours.
Boil 500g (17oz) water with 5 pandan leaves for 2-3 minutes. Then leave to cool and discard leaves, strain. Store pandan leaves water in the fridge until required. Can make this a few days ahead.
In a dry frying pan, gently fry the glutinous rice flour under low heat until you see the pan started smoky and the flour is done. Then leave the gao fen to completely cool before using. **Over frying the flour will turn yellow and burnt.
In a bowl, using a rubber spatula roughly mix the premix powder and shortening together. Then pour in 160g pandan leaves water and mix well. Add a little more water if necessary to form a soft dough or dust some gao fen (fried glutinous rice flour) if the dough is too wet. Then wrap with cling wrap and set aside to rest for 15 minutes.
Put on a pair of plastic hand gloves for kneading the dough to smooth. Divide dough into 3 portions. Add 2-3 teaspoons red dragonfruit puree to one of the plain dough and knead well. 1 teaspoon matcha powder to the second portion plain dough, knead well. Then 2 teaspoons kahlua liqueur and 2 teaspoons coffee paste to the third portion plain dough, knead well. Wrap with cling wrap after kneading the dough, so it will not dries up easily.
Divide dough into small round balls (22g each). Use a rolling pin to flatten the dough between to two plastic sheets and wrap in the filling. Dust with some gao fen and gently press it into mould – unmould.
Store in an airtight container to chill for 2-3 hours before consuming. The snowskin mooncakes can keep for 5 days.
After preparing the filling, place them in the refrigerator until ready for wrapping because the chocolate balls will melt if left in room temperature for too long.