Chilled Mooncakes

Below is a small recipe. This mooncake mould of mine carries about 85gms and yields about 7 mooncakes.
I actually made 2 batches. The 1st batch is wrapped with red dragon fruit filling and the 2nd batch is wrapped with black sesame filling with a bit of pandan juice. I wouldnt say that the result is excellent but acceptable.can give to it friends.I actually find that the skin is probably not soft enough..you know, this once-a-year thing.. kind of forget how should a soft dough be..

Ingredients for Pingpi skin:

50gm cooked glutinuous flour(sifted)
30gm shortening
60gm water
50gm icing sugar(sifted)
Drops of colouring can be added into water

For filling:
350gm red dragon fruit filling
15gm toasted melon seeds


Method:
1.Combine filling together, shape into rounds at 50gm each. Set aside
2.For skin,combine flour and sugar together, then add in shortening and water. Mix and work into soft dough. Weigh at 35gm each. Shape into rounds, flatten it and wrap in filling and place it in a dusted mould.
3.Knock out or press firmly depending on your moulds and chill.

Note: Depends on our mould, i work on the ratio of 40% skin weight and 60% filling weight.