Step 1

For the dough, sift and mix all the dry ingredients together until they are mixed thoroughly.

Step 2

Mix the milk and oil in a separate bowl. Add the vanilla extract before mixing well.

Step 3

Make a well in the middle of the dry mixture before adding the wet mix. Add a few spoonfuls at a time, gradually mix in all of the wet mixtures. Make sure to stir each time until fully incorporated into a thin, runny batter.

Step 4

Strain the mixture into a clean bowl. Cover and steam until cooked fully (up to 20 minutes).

Step 5

Knead the cooked batter into a soft dough ball. Then chill it in the fridge for at least 30 minutes.

Step 6

Chop the chocolate and add to a bowl. Next, heat the heavy whipping cream over a double boiler or in the microwave.

Step 7

Pour the cream over the chocolate. Let sit for around 2 minutes before stirring until smooth.

Step 8

Optionally add some finely chopped walnuts before setting aside to chill for around 1 hour until solid and ready to use in snow skin mooncakes.

Step 9

Soak adzuki beans overnight. The next morning, drain the beans and add them to a pot, filling it halfway with water. Cook for around 2 ½ hours or until soft. Check regularly and stir the pot to ensure no beans are sticking to the bottom.

Step 10

When they are tender enough to be crushed easily, turn off the heat and drain the water. Let them cool.

Step 11

Add them into a blender together with sugars and oil. Blend until it becomes a smooth, silky red bean paste. Set aside until ready to use in the snow skin mooncake.

Step 12

Soak mung beans overnight. The next day, discard the water and add them to a pot. Cover them with water and then cook them for 1-2 hours, stirring occasionally to prevent burning.

Step 13

Once the beans are soft and can be crushed easily, drain them.

Step 14

Add 2 tbsp of hot water to the matcha powder and stir until dissolved. Add the salt, sugar and milk and mix until dissolved. Add the glutinous rice flour and stir until just combined. Add in the beans and blend the entire mixture into a consistent paste.

Step 15

Sieve the paste into a pan and add the oil, mixing it well. Cook it at medium-low heat until it has reduced into a very thick, dark green paste. Set aside and let cool before using.

Step 16

Measure 25 grams of filling and roll it into a ball using your hands. Imitate the size and shape of this initial ball until you have 10 of each filling. Set any extra filling aside; you will not be using it in this recipe. Do the same for the dough.

Step 17

Roll out each ball of dough until it forms a thin circle. Set the filling ball in its centre and wrap the dough around it like a dumpling. Pinch closed and smooth out the edges. Make sure none of the fillings is left uncovered.

Step 18

Dust the balls using the reserved cornstarch. Then, mould them by adding them to the mould, pressing, and pushing to extract them onto a plate.

Step 19

Wrap each snow skin mooncakes in plastic wrap and cool for at least 3 hours before enjoying!