Chestnut Snow Skin Mooncake

Mix glutinous rice flour, rice flour, wheat starch, and icing sugar in a bowl.

Gradually add milk and mix into a smooth thin paste.

Pour in 20g of vegetable oil and mix well.

Bring water in a steamer to a boil, place the bowl of flour mixture inside, cover with cling film, and steam on medium heat for about 25 minutes until cooked.

Meanwhile, divide the chestnut filling into 10 round balls of approximately 20g each, using a kitchen scale for accuracy.

In a clean pan, dry-roast a small bowl of glutinous rice flour over medium-low heat for 2-3 minutes, then transfer to a small bowl to use as dusting powder.

After steaming, the snow skin will solidify but still have a layer of oil on the surface that has not incorporated.

Let it cool slightly, then knead by hand to fully incorporate the oil into the dough until smooth and fine.

Divide the snow-skin dough into 10-11 round balls of approximately 30g each, rolling them smooth by hand.

Flatten the snow-skin dough ball slightly using both palms, shape it into a round disc, and place the chestnut filling in the center.

Seal the filling carefully by gathering the edges towards the middle. If the dough doesn’t seal properly, dab some cooled boiled water to help close it.

Place the sealed side down on a work surface dusted with cooked glutinous rice flour.

Dust the inside of a heart-shaped mooncake mold with some hand flour, tapping out any excess.

Place the stuffed dough ball, sealed side facing out, into the mooncake mold.

Press down firmly twice to imprint the pattern. Be cautious with the pressure, and press until you can’t press further.

Lift the mooncake mold a few centimeters off the work surface, then press again to release the mooncake onto the surface.

Repeat with a Korean-style mooncake mold using the same method to press out the mooncakes.

Place all the finished snow skin mooncakes on a plate, cover with cling film, and refrigerate for a few hours before serving.