Boil about 250g water with 3 pandan leaves until water is fragrant from the pandan leave. Measure out 125g water and set aside.

Combine kao fen and snowskin premix flour in a big bowl and set aside.i

Place the icing sugar and shortening in a pot and pour in the 125g pandan water. Stirring using a handwhisk, boil the mixture until the shortening has melted.

Pour the hot liquid into the flour mixture. Using a rubber spatula, stir mixture to form a soft dough and leave to cool.

When the dough is cool enough to handle, knead the dough (I wore a powder free and food grade glove) until smooth.

Divide the custard filling into 25g each and the snowskin dough into 22g each. Shape each into balls. Set aside.

Using lightly floured hand, flatten the snowskin ball dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the snowskin dough and roll them into smooth balls. (I did not flour my hand as I'm wearing a powder free and food grade glove)

Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and store in an airtight container.

Chill snowskin mooncakes for a few hours before consuming.