Step 1

Place 30 gr of glutinous rice flour on a dry non-stick pan over medium heat. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Let it cool down completely. Store in an air-tight container at room temperature and they can be kept for weeks or even months

Step 2

Whisk eggs, milk, sugar, and salt together in a saucepan. Sift in flour and milk powder. Stir to combine everything

Step 3

Put on the stove over low heat. Add butter. Keep stirring until the mixture gradually get thicken to a custard consistency

Step 4

Let it cools down completely and cover and chill in the refrigerator for 30 minutes or overnight if not using on the same day

Step 5

When ready to use, portion out into 25-gram pieces and roll into a ball. Keep them covered in the refrigerator while you prepare the dough

Step 6

Combine all the ingredients in a heat-proof mixing bowl

Step 7

Place this batter in the steamer and steam over high heat for 15 minutes. Wrap the lid of the steamer with a cloth to prevent condensation drips onto the dough. If you stick a knife in the middle of the dough, it will come out clean, though the top of the dough may appear a bit watery at first. Use a spoon to stir the steamed mochi while it’s still hot to form a large mass of dough

Step 8

Cover with a cloth for about 10-15 minutes so it's not too hot for your hands to knead. Don't use a plastic wrap as condensation will form and drip into the dough, making it wet

Step 9

When it's cool enough to handle, oil your palm lightly and knead the dough a few times to form a smooth non-sticky dough. The dough is very elastic and stretchy

Step 10

You can also use your standmixer with a dough hook attachment to knead the dough until it's smooth and elastic

Step 11

Since I used 50-gram mould, I portioned the dough into a 25-gram piece (or less if you use larger mould (refer to the “how to adjust the mould size in the post above)

Step 12

Flatten the dough and roll out into about 4 inches round. Place the filling in the middle and wrap around it

Step 13

Dust the dough with cooked glutinous flour you prepared earlier. Dust off excess flour. Place this into the mould and press to imprint the pattern on the dough. Repeat with the rest of the dough and filling

Step 14

Transfer to an air-tight container and keep chill in the refrigerator for 3-4 days

Step 15

For longer storage, freeze them. Snow skin mooncake freezes well. I put them on a baking tray lined with wax of parchment paper, not touching each other and then put it in the freezer for about one hour. They won't harden completely, but won't stick to each other. Transfer to a freezer bag or container. They can be kept this way for up to 2 months. When ready to serve, thaw at room temperature and they are ready to be served