Snow Skin

• 3 tbsp glutinous rice flour (Mochiko)
• 3 tbsp rice flour
• 2 tbsp cornstarch
• 3 tbsp powdered sugar
• 1/2 cup milk
• 1 tbsp condensed milk
• 1 tbsp cooking oil

Custard

• 1.5oz unsalted butter (melted works best)
• 2 eggs, lightly beaten
• 2½ tbsp wheat starch (or cornstarch)
• 2 tbsp condensed milk
• 3 tbsp powdered sugar

Skin

1. In a bowl, whisk all the ingredients for the skin until well combined.
2. Put the bowl into a steamer. Cook over medium heat for 15 mins. Wait for the mixture to harden.
3. With a spatula, scrape the hardened dough off the plate. Once cool enough to touch, knead with hands until smooth and elastic. Keep refrigerated for 2 hours (covered).
4. If you wish to color the dough: Add matcha powder (for green)/purple sweet potato powder (for purple), Turmeric (for yellow) directly to dough then knead well to evenly distribute the color.

Custard

1. In a mixing bowl, mix all the ingredients for the filling. Place it into a bigger pan filled with hot water. Heat up over low heat.
2. Stir the mixture constantly with a spatular until it becomes solid (doesn’t stick to the spatular any more).
3. When completely cool, keep in the fridge for 2 hours.

Assemble the mooncakes

• Divide the dough into 9 equal pieces. Shape 9 balls with the filling.
• Flatten a piece of dough into a round shape with your fingers. Place a ball in the middle. Gently push the wrapper upwards to seal completely.
• Place it into a mooncake mould (dusted with powdered sugar to avoid sticking). Push gently to shape.
• The mooncakes can be served straigh away after assembling.
• Otherwise, place them in an air-tight container in the fridge and consume within 48 hours.