This is my mooncake recipe.  Makes approximately 10 mini mooncakes.  The texture of the skin is similar to those of the night market tu-tu kueh.  Commercial mooncakes skin is translucent in color because of flour and steaming.

The skin
100gm of rice flour.
50gm of icing sugar
30gm of shortening
120ml of water
1 tblspn of condensed milk
1 tspn of pandan flavouring
Desired coloring

Filling
200gm of lotus /red bean / green tea paste
Some lotus seeds (optional)

Preheat oven to 150C.
Sieve rice flour.
Cook the rice flour in oven for 30 minutes. I used my pie pan to do this. Stir every 5 minutes. Remove to cool.
Mix flavouring and coloring with water.
Sieve the icing sugar. Add the condensed milk, shortening and cooled rice flour. Mix well.  The dough should be crumbly.

Add the water mixture till the flour is sticky. Not all the water will be used. The dough should not be runny. If it is, add some more flour. Put in the fridge for 15 minutes. for it to settle. Any longer you have to wait form it to defrost before moulding.

Break out into lumps of 20gm of dough and 20gm of filling.  You will get 10 mini mooncakes with the smaller of the two cavity mould from Red Man

How to mould your mooncake Link

Mooncake recipe based on this.