Boil Water (500 gram) with Pandan Leaves (4). Set aside to cool and measure out 300 grams.
Combine Sweet Glutinous Rice Flour (50 gram) and Snowskin Flour (230 gram) (KWT Pinpe Premix Powder) in a big bowl and set aside.
In a pot, add Pandan Infused Water with Powdered Confectioners Sugar (50 gram) and Crisco (46 gram) together and bring them to boil until shortening melted, stir with a hand whisk.
Pour the hot liquid mixture into the flour and use a spatula to stir mixture to the soft dough and leave the dough to cool (you’ll find the dough is quite oily at this time) then knead the dough again to smooth, add more flour to it if the dough is still too sticky.
Divide dough into 4 equal portions with drop of your desired colour and knead well.
Roll colored doughs to long shape and gently press them together and roll to a longer length.
Measure dough to 25 grams and wrap in 20 grams durian Lotus Seed Paste (to taste) or any other filling you prefer.
Roll it into a ball and dust with some flour and press firmly into the fish mold, remove from mold, add Chocolate Pearls (to taste) as fish eye and store in an airtight container.
Chill snow skin mooncakes before eating! Enjoy!