Sieve the Kao fen and icing sugar into a bowl. Add in the shortening
Mix the flour mixture with the shortening using the rubbing-in method, using only the fingertips.
Add the essence into the cold water.
Add the wet mixture bit by bit into the flour mixture and use a rubber spatula to mix.
Add and mix till the dough forms together and take it out of the bowl to knead to let the flour absorb the water. Check the texture of the dough and adjust accordingly. The dough should be slightly sticky and soft like an earlobe texture.
*Optional to add colours, split the dough to different amount and colour them and knead the dough.
Weight out and roll the lotus filling into 12 balls of 20 grams each.
Take the dough out from the fridge and split the dough and roll into 12 balls of 25g each.
Roll out the dough into a circle and wrap around the filling.
Dust the mooncake mould with Kou Fen and press on the dough firmly but gently. Place into mooncake covers and refrigerate for up to 1hr or more before consuming.
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