First, reduce the moisture of white bean paste. Use microwave to heat the white bean paste for 6 seconds, repeat for 10-12 times, until the white bean paste is slightly drier.

Mix Pin Pe Premix and water in a mixing bowl until smooth. Add shortening and knead until well combined.

Add the white bean paste from Step 1 to the Pin Pe dough and knead until smooth.

For the pomelo mooncake skin, take 280g of Pin Pe dough and mix with matcha powder until well combined, divide the dough into 35g per piece. Set aside.

To make the stem, take 10g of plain Pin Pe dough, dip it with some cocoa powder and mix well. Set aside.

Divide the passionfruit yuzu filling into 25g per piece. Wrap in 9 pieces of pine nut in the fillings and roll it into a round shape. Set aside.

Use your purlicue (the space between your thumb and forefinger), pinch the wrapped Pin Pe dough to shape the “neck” of the pomelo.

To shape the stem, roll the cocoa Pin Pe dough from Step5 to a small strip and cut in into 2cm in length. Roll one end of the stem to make it thinner and insert it into the hole on top of the pomelo.