Boil pandan leaves in a pot of water for about 20 minutes and measure out 260 ml water. Cool and store in fridge. This can be done the night before or a few hours before.

Sift icing sugar and kao fen in a bowl and mix well.

Add and rub shortening to flour and sugar mixture.

Slowly pour cooled pandan water a little at a time and knead until it forms a dough.

Transfer dough to a rolling board and stretch it a few times. Cover and and set aside to rest.

Wash salted egg yolks and place on a tray.

Drizzle sesame oil over the egg yolks and bake for 8 minutes at 175 C.

Cut baked egg yolks into quarters.

Mix lotus paste with melon seeds and set aside.

Weigh yam and lotus paste fillings of 20g each (for mooncakes with eggs) and 25g each (for mooncakes without eggs) and dough portions of 20g each and roll into balls.

Roll a piece of dough flat, make a hole in the lotus paste ball, insert ¼ salted egg yolk, wrap and roll into a ball.

Place paste ball in the centre of the rolled dough, overturn it and wrap the filling completely and gently roll into a ball.

Press the ball into a lightly floured mooncake mould.

Press the mould plunger firmly (holding the base) and gently push to release the mooncake.

Store mooncakes in airtight containers and keep in fridge.