Ingredients
300ml water
2 pandan leaves, knotted
25g KCT HK Fried Glutinous Rice Flour
115g snowskin mooncake powder
25g icing sugar, sifted
23g KCT Shortening
some pink and black edible colourings
300g KCT Mango Paste
Method
1 Boil water with pandan leaves in a pot. Leave to cool and measure out 150ml.
2 Combine HK Fried Glutinous Rice Flour and snowskin mooncake powder in a container.
3 Add pandan-infused water, icing sugar and shortening into a pot, stir and bring to boil.
4 Pour shortening mixture to flour mixture and stir into a soft dough. Leave dough to cool and knead dough to smooth.
5 Add some pink colouring into dough. Knead well.
6 Measure dough to 35g to wrap up some filling. Roll into oval shape. Scissor to make the ears, then adhere with a very small dough to make the tail. Add black colouring with a brush pen to create the eyes. Repeat steps to use up all ingredients.
7 Chill in fridge before consuming.
