You will also need a pair of plastic gloves, a skewer, and a small measuring spoon.
Dry fry kuachi (melon seeds) over medium heat for about 5 minutes. Remove and allow it to cool. Mix 2 tablespoons kuachi each to lotus paste and red bean paste. Form each filling into 5 balls measuring slightly under 2 oz (50g) each. Set aside.
Dry fry glutinous rice flour over medium heat for about 5 minutes. Remove and allow it to cool. Combine snowskin premix, powdered sugar, and ¼ cup cooked glutinous rice flour in a medium sized bowl. Set aside.
Bring 2/3 cup (150ml) water to a boil in a small saucepan. Turn off heat. Add vegetable oil and vanilla extract. Remove and pour hot liquid over flour mixture. Stir with a spatula to form a soft, sticky, and oily dough. Allow dough to cool. When it is cool enough to handle knead dough until smooth, adding more cooked glutinous rice flour when needed.
Put on plastic gloves and divide dough into 10 balls of approximately 1 oz (30g) each. Take a ball of dough in the palm of your hand. Add 1 to 2 drops of food coloring to dough and knead till food coloring is fully incorporated. Pinch out 4 tiny balls of dough for the snout, ears, and tail. Set aside.
Place the ball of dough on a lightly floured surface. Roll out dough with a small rolling into a disc of approximately 3½ inches (9cm) in diameter.
Place a ball of filling onto dough and wrap dough around the filling. Roll it between your palms to form a smooth ball.
Press a line with the skewer on each side of the piggy’s face. Press out the piggy’s eyelids with the small measuring spoon. Gently press 2 candy eyeballs below each eyelid. Press a tiny ball in the front between the two lines to for the snout. Press two tiny holes into the snout with the skewer.
Next, flatten two tiny balls of dough to form the ears. Place each one above the eyelids to form the ears. Use the skewer to press 2 tiny lines into each ear.
Finally, roll the last tiny ball of dough into a cylinder and attach it to the back of the piggy for the tail. Use a skewer to press a tiny indent just below the tail.
Repeat with the rest of the dough and filling. Cover and chill in the refrigerator for at least 2 hours before serving.