Step 1

Whisk rice flour, mochiko, sugar, and tapioca starch together.

Step 2

Add coconut milk and almond extract to your dry ingredients and whisk very well until homogenous.

Step 3

Pour your batter into a shallow dish lined with a wet cloth. Place another wet cloth on top.

Step 4

Put your dish into a hot steamer (I use a deep skillet with a steamer rack and a 1/2 inch of water), cover with lid and steam for 15 minutes.

Step 5

Dust your work surface with katakuriko and dump out your cooked rice dough.

Step 6

Separate your dough into portions for dyeing, if needed. Use gel food coloring of your choice to dye your dough and knead until the color is evenly dispersed. Add more katakuriko as needed to keep your dough from sticking too much.

Step 7

To assemble individual wrappers, take a small piece of dough from each color and squish together to form a ball. In order to ensure your mooncakes are evenly sized, it helps to weigh them out. When making 10 mooncakes in 50g molds, my wrappers were 25 g each.

Step 8

Divide your marzipan into 10 equal pieces.

Step 9

Roll each piece into a ball and then flatten into a pancake.

Step 10

Place a peach bit in the middle of each pancake and pinch closed the edges to form a sphere again.

Step 11

Place each marzipan sphere into the center of a rolled out rice cake.

Step 12

As you did with the marzipan, pinch the edges closed to form another stuffed sphere. Dust with katakuriko.

Step 13

Place mooncake into a 50g mold and press firmly onto a flat surface. Lift the mold and gently press the spring to pop the mooncake out.

Step 14

Snow skin mooncakes should be eaten the day they are made. Refrigerated mooncake wrapper will be tough and dry, so keep at room temperature as long as possible.