Ice skin mooncakes

1. Mix ice cream powder with cold water and stir for a little longer (5 minutes) until the dough is non stick, smooth, and elastic.

2. Add butter in 3 batches (thaw butter in the microwave for 1 minute without turning into liquid), knead evenly and blend until shiny. The pastry dough is non stick and elastic.

3. Cover with cling film and refrigerate for half an hour.

4. Add water to corn starch and stir well.

5. Butter sugar, milk powder, milk (or coconut milk), simmer over low heat, stir and bring to a boil.

6. Stir the corn starch water and pour it into the pot over low heat. Cook while stirring until thick and without any lumps. Turn off the heat.

7. Pour in coconut milk and stir well. Spread out the dough and let it cool.

8. Divide the cake crust and filling into 25g balls, take a cake crust ball, knead it round by hand, press it flat, sprinkle some cooked cake powder (glutinous rice powder microwave) and dip it in 2 cakes.

9. Place coconut filling in the middle of the pastry crust, press the top of the filling with your left hand, and turn the edge of the filling with your right hand. Close the pastry crust upwards.

10. Roll some cake powder.

11. Place the smooth side facing downwards into the mold and gently press twice before demolding.