120g kou fun (commercial cooked glutinous rice flour)
12g tang mein fun (wheat starch)
Bring water and sugar to a boil to dissolve the sugar. Put syrup aside to cool completely.
Sift kou fun and tang mein fun into a large mixing bowl. Add in cooled syrup, evaporated milk, shortening and essence to mix into a smooth dough. Divide each portion into 60g and leave aside to rest for 8-10 minutes.
Roll out each portion into a flat disc. Wrap up with a piece of filling. Seal the edges and press each portion into a wooden mooncake mould.
Knock to dislodge the snow skin mooncake. Chill in the refrigerator.