Step 1

Rinse and dry 18 small strawberries, then remove the stem and leaves with a knife. Set aside.

Step 2

In a small pan, toast 2 tbsps of glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)

Step 3

Crack 3 extra large eggs in a bowl, whisk until the yolk and whites are thoroughly combined.

Step 4

Add 60g milk powder, 35g wheat starch (or cornstarch), 120g milk, and the egg mixture to a large mixing bowl, whisk until well combined.

Step 5

Place a strainer over a large non-stick pan, pour the mixture through the strainer to the pan to filter out any lumps.

Step 6

Break a bar of white chocolate (125g) into smaller pieces, put the chocolate pieces into a small glass/ceramic bowl, set the bowl in a small pot of hot water, gently stir the chocolate chips until melted.

Step 7

Pour the melted chocolate into the pan to be mixed with the egg milk mixture.

Step 8

Set the stove to medium heat, use a rubber spatula to fold and stir the mixture continuously for about 8 minutes until the mixture is thickened.

Step 9

Transfer the custard filling to a bowl, cover it with a plastic food wrap. Let the custard cool under room temperature. Cover the container with the lid, chill in the fridge.

Step 10

Add 60g glutinous rice flour, 60g regular rice flour, 30g wheat starch, 30g sugar, 220g milk, and 30g condensed milk to a large mixing bowl, whisk until well combined.

Step 11

Place a strainer over a heat-resistant bowl, pour the mixture through the strainer to the bowl to filter out any lumps.

Step 12

Cover the bowl with plastic food wrap, use a toothpick to poke about 16 holes on the wrap.

Step 13

Steam the mixture over high heat for 25 minutes until there is no liquid in the bowl.

Step 14

Take the bowl out from the steamer, remove the plastic wrap, make some cuts into the dough to make it cools down faster. Put 30g butter on top of the dough, wait until the butter is melted and the dough is cooled down a bit (warm but not too hot to be handled).

Step 15

Transfer the dough with the butter to a large kneading bowl or a nonstick kneading mat, put on food safe rubber gloves, knead the dough for about 5 minutes until it has absorbed all the butter in and turns smooth.

Step 16

Optionally, divide the dough into two equal portions. Add 1/3 tsp of matcha powder to one them, knead the dough until the color is evenly distributed.

Step 17

Roll each dough into a rope about 10 inches long. Twist the two doughs together and roll the twisted dough into one rope.

Step 18

Cut the dough into 18 pieces, each piece should weigh about 20g. Roll each piece into a ball, then flatten into a round wrapper (about 4 inch diameter). Cover the wrappers with plastic food wrap to prevent them from drying.

Step 19

Take the custard filling out from the fridge, roll the filling into 18 small balls. Each ball should weigh about 20g.

Step 20

Flatten each custard filling ball into a circle, place a strawberry in the middle, push the custard circle upwards to cover the strawberry. Repeat until you get 18 strawberry custard filling balls.

Step 21

Place a strawberry custard filling ball in the middle of a snow skin wrapper, pull the edge of the snow skin wrapper upwards to cover the filling ball, seal the top.

Step 22

Roll the assembled mooncake in the toasted glutinous rice flour, gently pat off the excess flour from the surface, so that the mooncake is coated with a thin layer of glutinous rice flour.

Step 23

Put the mooncake ball on your working surface with the sealed side facing down. Place the mooncake mold over the mooncake ball, press the handle down until you can feel a tension from the mooncake. Press and hold the handle for 10 seconds to make clear prints.

Step 24

Lift up the mooncake mold. If the mooncake doesn't fall out, you can press the handle again to release the mooncake. Serve immediately.

Step 25

Short term storage: lay your leftover mooncakes in a single layer in an airtight container, store in the fridge, consume within 3 days.

Step 26

Long term storage: Keep each snow skin mooncake in a small food storage bag, keep in the freezer for up to 1 month. Thaw under room temperature for 20 minutes before consuming.