1.

In a large bowl, measure and add flour and icing sugar. (5:2 ratio). Rub shortening
(shortening to flour ratio is 1:6) into the flour mixture with your fingertips.

2.

Add iced water (ice water to flour ratio is 1:2) and combine with a spatula until a soft
dough is formed.
Divide the dough into 15 gram pieces depending on the number of different colours
you intend to make. Add food colouring, a few drops at a time, to each portion and
knead until the colour is well distributed. You can add a few drops of ice water to help
the colour to distribute evenly, if required.
Divide the filling paste into 25 grams pieces. If desired, add 1 tsp of melon seeds to
each serving of filling paste. Shape each dough into a ball. Make the same number
of filling balls accordingly to the number of 15 grams mooncake dough you have.

3.

4.

5.
6.

7.

Add appropriate amount of flour to each portion of dough, a little at a time, and knead
until it is no longer sticky. Do not over-knead. Flatten the dough to a small circle
either by hand or a rolling pin.
Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one
palm, use your other hand to to close the skin over the lotus paste. When this is
done, shape mooncake into a ball by gently rolling it in both palms. Remember to
dust your work surface, hands and rolling pin with flour to prevent sticking.

Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the
mould over and give it a few taps to loosen the mooncake. Repeat until the dough is
used up.

8. Store snowskin mooncakes in airtight containers and chill in fridge. Serve cold.