Ice skin mooncakes

1. Mix 50g glutinous rice flour, 50g sticky Rice noodles, 30g clarified flour and sugar powder, pour them all into a small basin, and add 220g milk

2. Use a manual egg beater to stir evenly

3. Add 20 grams of corn oil and 30 grams of condensed milk, continue stirring

4. Put the evenly mixed batter into a bowl, add the desired color, I added red yeast Rice noodles and matcha powder, and put them into a steamer to steam over medium heat for 25 minutes

5. After steaming, use a small spoon to scrape the batter off the bowl and let it cool. If the color is not enough, you can directly pour matcha powder and knead it evenly

6. After kneading, green is matcha powder, red is red yeast Rice noodles, black is chocolate powder, and white is nothing added

7. Divide the dough into small portions of 20 grams, and the bean paste filling is also a small portion of 20 grams, wrapped like a bun

8. The mooncake mold I used is 50g, but personally, I think it looks better to make it 40g. If you want to make it 50g, you can also make it. Remember to use a 1:1 ratio of filling and skin for ice skin mooncakes

9. Finished product drawings