For the Snowskin Dough
- In a large bowl, add flour and icing sugar. While mixing the flour, rub shortening into the flour mixture with your fingertips.
- Add iced water into the bowl and combine with a spatula until soft dough is formed.
- Divide the dough depending on the number of different colours you intend to make. Add a few drops of essence and food colouring (a few drops at a time) to each portion and knead until the colour is evenly mixed. Add more kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky but, do not over knead.
- Divide dough into 15g pieces.
For the Filling Paste
- Divide the filling paste into 25g pieces. Add melon seeds (optional) to each serving of filling paste, and shape each piece into a ball.
- Make the same number of filling balls as the mooncake skin dough prepared earlier.
To Make the Snowskin Mooncake
- Dust hand and rolling pin with flour. Flatten and roll each piece of dough and wrap the mooncake skin around the filling and shape it into a ball.
- Lightly dust the mooncake ball with additional kaofen. Place dough ball in the mooncake mould and press firmly. Invert the mould and tap a few times to dislodge the mooncake from the mould. Repeat until all the dough is used up.
- Store mooncakes in airtight containers to avoid them from drying up, and refrigerate for up to a week. Serve chilled with a fresh pot of Chinese tea.