Handmade Snowskin Piggy

Ingredients

25g Kao fen (糕粉-cooked glutinous rice flour)

115g Snowskin flour ( KWT Pinpe Premix Powder )

25g Icing sugar (sifted)

23g Crisco/shortening

150g Water (boil 300g or more water with 2 pandan leaves, leave to cool) and measure 150g)

some extra kao fen for dusting

Valrhona chocolate pearls as piggy eyes

Preparation

Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.

In a pot, add 150 pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.

Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.

Measure dough to 25g and wrap in 25g lotus paste or any other filling you prefer.

Roll it into a ball and dust with some cooked glutinous rice flour (kao fen 糕粉).

For further steps of making snowskin piggy, please refer to the tutorial at my site.

Best to chill snowskin piggy mooncake before consume.