Snowskin Mooncake

Directions

• Put glutinous rice flour, regular rice flour, cornflour and powdered sugar into a bowl. Pour in milk. Mix until smooth. Add condensed milk and oil. Stir to combine.
• Pour the mixture into a deep plate, then cover it with another plate. Cook it using one of these methods: [Option 1] In a microwave for 4 minutes on high power; [Option 2] In a steamer for 20 minutes over medium-high heat).
• By then the mixture should have turned solid. Use a flexible spatula to scrape it off and transfer to another plate to speed up cooling.
• When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth (you’ll need to wear food-safe gloves to prevent sticking). Knead in colour of choice.
• Toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.
• Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces of 50g and roll each into a ball.
• Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.
• Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.
• Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the springy handle then lift up the mold. Push the handle again to release the mooncake.