Place the pandan leaves and 320 ml water into a pot. Bring it to a boil, then simmer for around 20 minutes to extract the pandan fragrance.

Measure out 260 ml of pandan water. Let it cool completely, then chill it in the fridge. You can prepare this the night before, which makes the dough easier to handle later.

By using a clear pandan leaf infusion rather than green food colouring, these mooncakes retain a pristine, snowy white exterior while delivering a deeply aromatic, authentic pandan fragrance."

Sift icing sugar and kao fen in a bowl and mix well.

Add the shortening. Rub it into the flour and sugar mixture using your fingertips, until the shortening is evenly distributed.

Slowly add the chilled pandan water, a little at a time. Knead gently until everything comes together into a smooth dough.

Transfer the dough onto a clean rolling board. Stretch and fold it a few times to make it more pliable. Cover the dough and let it rest while you portion the fillings.

Weigh 25g of your favourite mooncake paste and roll each portion into a smooth ball.

Weigh 20g of snowskin dough and roll into balls

Take one portion of snowskin dough and roll it flat.

Place your favourite paste ball in the centre of the rolled dough and turn over

Turn the dough back upwards around the paste ball and pinch the edges until paste is wrap completely.

Roll gently into a smooth round ball. Try to make the skin thickness as even as possible.

Lightly dust the mooncake mould with kao fen. Do not use too much, or the mooncake pattern may not be as sharp.

Place the mooncake ball into the mould and press it firmly.

Hold the base firmly and press the plunger down evenly.

Then gently push to release your mooncake.

Repeat with the remaining dough and fillings.