Snow Skin Mooncakes Filled Custard (Print-Friendly Format)

Soft snow skin mooncakes with luscious custard filling. Easy and perfect for any celebration.

# Required Ingredients:

→ Custard

01 - ⅔ cup (90 g) milk powder
02 - ⅓ cup (45 g) cornstarch
03 - ½ cup (50 g) powdered sugar
04 - ¼ teaspoon salt
05 - ¾ cup (200 g) milk
06 - 5 large egg yolks
07 - 2 tablespoons (40 g) condensed milk
08 - 3 tablespoons (40 g) unsalted butter
09 - ½ teaspoon vanilla extract

→ Snow Skin

10 - 1 cup (120 g) rice flour
11 - 1 cup (120 g) glutinous rice flour
12 - ½ cup (60 g) wheat starch
13 - 1 cup (100 g) powdered sugar
14 - 1 ½ cups (350 g) whole milk
15 - ¼ cup (55 g) vegetable oil
16 - ½ teaspoon vanilla extract
17 - Cornstarch for dusting
18 - Food coloring or flavoring of your choice

# How to Make It:

01 - In a medium mixing bowl, combine milk powder, cornstarch, powdered sugar, and salt. Whisk to integrate.
02 - In a separate mixing bowl, whisk together milk, egg yolks, and condensed milk until smooth.
03 - Pour the wet mixture into the dry ingredients and mix until fully incorporated.
04 - Heat the custard mixture in a small saucepan over medium heat, stirring continuously until thickened, about 5 minutes.
05 - Add butter and vanilla extract. Mix until the mixture forms a solid, smooth paste. Remove from heat.
06 - Transfer custard to a shallow bowl, press plastic wrap against the surface, and refrigerate for 1 hour or freeze for 20 minutes.
07 - Divide chilled custard into 25 g, 37 g, or 50 g portions depending on mold size, and roll into balls. Refrigerate until ready to assemble.
08 - In a large mixing bowl, sift rice flour, glutinous rice flour, wheat starch, and powdered sugar. Whisk to combine.
09 - In a separate bowl, mix milk, vegetable oil, and vanilla extract.
10 - Gradually add wet mixture to the dry ingredients while stirring, and mix into a smooth, runny batter.
11 - Strain the batter through a fine mesh sieve into a steaming bowl to remove clumps.
12 - Steam the batter over medium-high heat for 18-20 minutes until set and firm. Let cool for 5 minutes.
13 - Knead cooled dough for 5 minutes on a clean surface until smooth and pliable while wearing food-safe gloves.
14 - Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
15 - Divide dough into portions, add your desired food coloring or flavoring, and knead until evenly distributed.
16 - Roll each dough portion into a flat disc, place a custard ball in the center, and wrap the dough around it to seal.
17 - Dust mooncake molds with cornstarch, insert wrapped fillings, press to shape, and release.
18 - Refrigerate mooncakes in an airtight container for 1 hour before serving.

# Additional Information:

01 - Use food-safe gloves to prevent stickiness while kneading the dough.
02 - Measure dough and filling with a scale for consistent results.
03 - Lightly dust molds and mooncakes with cornstarch to prevent sticking.

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