Pandan snowskin
The colour come out very contra & nice. Taste good too!
Edited colour!
True colour.
I’m trying to do a very rich & real chocolate filling snowskin mooncake, but most of the recipe mix with lotus paste where its not really i want.
So, i start experiment again!
Chocolate filling:
A. 2 tbsp milk + 1tbsp Irish Bailey
50g Icing sugar
180-200g semisweet chocolate – cut in small pcs
B. 2 egg yolk + 1 tbsp milk + 1 tbsp custard powder – lightly whisk
1. In a double boiled heavy source pan, heat A & melt the icing sugar. Once hot, leeve the heat & melt all chocolate. Pour B slowly & stir. put back to double boiled & stir till thicken.
2. Cool down & keep in the fridge for abt 2 hours before use.
Snowskin
120g ‘Gao Fen’ = 糕粉 & 70g Icing sugar, Shifted
35g shortening
Pandan leave juice + cold water = 120-130ml
Rubbing the shortening into flour. Do not overmix. rest 10 min.
about 35g skin with 30g filling, i make into 10 pcs of mini mooncake. dust some gao fen before mold.
Chocolate filling result – although i got the taste & texture that i want but its quite sticky though! you may use some icing sugar to help to make into a ball if too sticky.
abbiecooking 
May i noe if my chocolate filling is too dry after a day can i add anything in to make it wet? 🙂
Hi!sorry for late reply. U may add some milk and use microwave to melt it again. But not too much of milk!