Add in sweetened condensed milk, milk and sunflower oil, whisk until evenly mixed.
Sift the mixture to become smooth and lump free.
Divide the mixture into 2 portions and add one drop preferred food coloring extract and stir well.
Place the mixtures in the steamer and steam for 20 minutes until the dough is cooked. (Time length depends on the thickness of the dough)
As soon as the dough is cool enough to be handled by hand, stir the dough with chopstick and transfer to a plate for kneading.
While the dough is still warm, wear a pair of food grade hand gloves and fold the dough a few times. Repeat this process until the dough turns smooth.
Divide dough and white lotus paste filling into separate pieces, weighing 30g each (the dough and filling weight depending on the size of mold used) and shape them into round ball.
Dust the inner part of mooncake mold with some Gao Fen (fried glutinous rice flour) to prevent the dough stick onto it.
Take a piece of dough and lightly flatten it into a small round shape.
Place a white lotus filling ball in the middle of the flatten dough, then wrap the edges up into a mini sphere.
Insert the dough ball in your preferred mold, press firmly then invert to release the mooncake. Repeat to assemble the rest of your mooncakes.
Keep these mooncakes into air tight container and keep them chilled in a fridge for consumption.
This mooncake recipe yield about 13 mini snow skin mooncakes.
Once the mooncake is chilled, slice, serve and enjoy.
