Delicious and Tempting Snow Skin Mooncakes

Flavor: Sweet; Cooking Method: Steaming; Time: Several hours; Difficulty: Moderate.

Detailed Cooking Steps for Delicious and Tempting Snow Skin Mooncakes

Ingredients: Milk, Sugar, Salad Oil

Main Ingredients: Glutinous Rice Flour, Sticky Rice Flour, Tapioca Flour

Pour milk, powdered sugar, and salad oil into a bowl and mix well.

Pour the sifted glutinous rice flour, sticky rice flour, and tapioca flour into the mixture.

Stir well until it becomes a thin batter.

Sift the batter twice for a smoother texture.

Let the thin batter sit for 30 minutes.

Steam on high heat for 20 minutes until cooked. Stir vigorously with chopsticks until smooth. Let it cool to room temperature and refrigerate for 1-2 hours.

Knead the cooled dough until smooth.

Divide the snow skin into 4 equal parts, color three parts with matcha powder, red yeast rice powder, cocoa powder, and leave one part white. Knead each portion until evenly colored and shiny, then wrap in plastic wrap for easy handling. Divide each color into 3 portions.

Divide the red bean paste into 24g portions, wear disposable gloves, flatten the snow skin in your palm, and place a piece of red bean paste on top.

Wrap the red bean paste with the snow skin, and slowly push it upwards.

Continue wrapping the red bean paste until completely covered and sealed.

Sprinkle some cake flour in the mold, ensuring it sticks evenly to the mold walls, then pour out the excess flour.

Roll the snow skin ball in the flour, shape it with your hands to ensure the entire surface is evenly coated for easy removal from the mold.

Press the wrapped snow skin dough firmly into the mold using your palm.

Lift the mooncake mold and place it directly on a piece of paper, and your snow skin mooncake is ready.

Store the finished mooncakes in an airtight container in the refrigerator overnight before serving.