Patterned Ice Skin Mooncakes

1. Prepare ingredients, coloring ingredients are natural fruit and vegetable powder: strawberry powder, matcha powder, cocoa powder, purple potato powder, barley seedling powder, pumpkin powder.

2. Wash and peel the purple potatoes, steam them in a pot, and then use a blender to mash them. Add an appropriate amount of vegetable oil and white sugar, stir fry over low heat in a non stick pan to remove excess water, let it cool and set aside for later use

Add 20 grams of sugar, 20 grams of vegetable oil, and milk powder to 3.180 grams of milk, and stir well.

4. Add 45g glutinous rice flour, 35g sticky Rice noodles and 20g clarified flour, and stir until there are no particles.

5. Sieve and pour into a large flat plate.

6. Steam over high heat in a steamer for 15 minutes, then remove and let cool. (I am using a nine inch pizza plate, and the steaming time on the deep plate can be adjusted appropriately)

7. Knead into a smooth dough.

8. Divide into small portions and knead in the fruit and vegetable powder.

9. Rub the dough evenly by hand, and the more it is kneaded, the more bouncy it will become.

10. Divide the colored dough into small portions, knead them into strips and put them together.

11. Divide the colored dough into small portions of 18g to make the crust, and divide the purple potato filling into small portions of 32g. (50g mold)

12. Take a small amount of dough and fill it with color before putting it into the mold.

13. Put the packaged mooncake balls into the mold, press on the flat surface, and remove the mold.

14. Finished product, which is unfilled and mixed with colors directly.

15. Finished products

16. Square.

17. Circle.

18. The packaging is ready and you can take it out now!