Snow Skin Mung Bean Mooncake

Pour milk, corn oil, and powdered sugar into a bowl and stir evenly

Sift in the glutinous rice flour, sticky rice flour, and orange flour, and stir evenly

Let it sit for half an hour, then put hot water into the pot and steam for 25 minutes

While steaming, you can fry some glutinous rice flour until it is slightly yellow and has no flour smell

Stir the steamed batter vigorously with chopsticks and cut into small pieces, then stir with a spatula until smooth and even, wait until cool before use

Divide the mung bean filling into 30g pieces and roll them into balls. Divide the ice skin batter into 20g pieces and roll them into balls

Flatten the ice skin in the palm of your hand, put the mung bean filling on the ice skin, wrap the mung bean filling with the ice skin, and pinch it tightly

Sprinkle some cooked glutinous rice flour into the mooncake mold, shake it, tap out the excess flour, put the wrapped noodles into the mooncake mold, and press out the mooncake shape

Finished product pictures

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