Snow Skin Mooncake |Only Cookery. [ul] [li] [ltr]Mix milk powder, wheat starch and milk together. Further add in egg, melted butter and sugar to mix well. Pour the egg batter in a skillet on low heat only to cook until it forms into a smooth and evenly soft paste. Remove this egg paste/ stuffing from the heat and set aside[/ltr] [/li] [li] [ltr]Mix glutinous rice flour, regular rice flour, wheat starch, milk, sugar and condensed milk together, whisk well. Pour the batter in a container and steam it for 25-30 minutes until fully cooked[/ltr] [/li] [li] [ltr]Meanwhile, cook glutinous rice flour in a skillet on low heat until it’s fully cooked, which takes about 5 minutes or so. Remove from the heat and set aside (this is used to dust mooncake mold and mooncake dough in the molding process)[/ltr] [/li] [li] [ltr]Remove steamed rice flour from the steamer; simply pour a layer of cooking oil on the top. Slice and knead the rice flour mixture into a nice and smooth dough. Separate the dough into a few smaller dough pieces as need for coloring. Simply color each rice flour dough with food color powder or fresh squeezed color juice from food[/ltr] [/li] [li] [ltr]Separate colored dough into 20g tiny pieces, and roll it into a round ball. Flat it out into a rice wrapper with hands. Also, separate and weight the egg stuffing into 45g tiny pieces, and roll it into a round ball[/ltr] [/li] [li] [ltr]Simply dust the bottom part of mooncake mold and the flour design piece in cooked glutinous rice flour. Also dust egg stuffing in the same rice flour and tip off the remaining flour before putting it in the mooncake mold[/ltr] [/li] [li] [ltr]Gently push the tip of the mold down on the kitchen counter, and remove the mold. There you have it![/ltr] [/li] [li] [ltr]Simply put mooncake in refrigerator for a couple of hours before serving[/ltr] [/li] [/ul]