Sift kou fun and icing sugar into a large mixing bowl.
Rub in shortening with finger tips.
Make a well in the middle and pour in the pandan juice extract.
Mix well and knead to form a smooth dough.
Wrap dough in cling wrap and allow dough to rest in the fridge for 30 minutes.
Mix lotus paste with melon seeds.
Scale at 40g each and wrap a quarter cooked salted egg in the centre. Set aside.
Remove snow skin dough from fridge and knead a second time till smooth.
Roll dough into a log and scale at 25g.
Flatten a piece of dough and wrap it around a lotus paste ball.
Place it in a mooncake mould dusted with kou fun.
Dislodge mooncake from mould. Enjoy!
Notes
1. For pandan juice extract, I blended 8 long pandan leaves (cut into small pieces) with 150ml of water. Press the blended leaves through a sieve to obtain all the extract. Store extra extract in the fridge. 2. This recipe is for a 65g mould. If using a different size mould, scale at the ratio of 40% skin and 60% filling. 3. Mooncakes are best consumed within 2-3 days. If storing in a mooncake box (non-airtight), it is best to wrap clingfilm around the box.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/pandan-snow-skin-mooncakes/