Koi Fish Snowskin Mooncake

Koi Fish Snowskin Mooncake

Ingredients:  (makes about 25) 

     50g    Kao fen (糕粉-cooked glutinous rice flour)
     230g  Snowskin flour ( KCT Pinpe Premix Powder )
     50g    Icing sugar (sifted)
     46g    Crisco/shortening
     300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure 
               300g water.
    some extra kao fen for dusting
    Valrhona chocolate pearls as fish eyes

     Method: 

• Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a big bowl and set aside.
• In a pot, add water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
• Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you’ll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
• Divide dough into 4 equal portions.
• Roll colour doughs to long shape and gently press them together and roll to longer length. 
• Measure dough to 25g and wrap in 20g durian lotus paste or any other filling you prefer.
• Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into fish mould ~ unmould, add chocolate pearl as fish eye  and store in an airtight container.
• Chill snowskin mooncakes before consuming.