Step 1

Mix glutinous flour, rice flour and wheat starch and sugar together in a mixing bowl.

Step 2

Combine condensed milk, milk and oil together and add to the flour mix. Stir to combine.

Step 3

Rub a thin layer of oil to coat a large shallow bowl, then pour the batter into the bowl, cover with plastic wrap and poke a few holes in the wrap.

Step 4

Steam for 20 minutes.

Step 5

Meanwhile, line the benchtop with a sheet of plastic wrap in preparation for kneading.2

Step 6

Remove cooked mixture from steamer and using a spoon or spatula, scrape the cooked mixture onto the prepared plastic wrap. Let it cool slightly then knead it into a smooth dough. Wear gloves or rub your hands with a little oil to prevent dough from sticking.

Step 7

Optional: If you want coloured wrappers, add colouring at this stage and knead it into the dough.

Step 8

Wrap dough in plastic and rest it in the fridge for about 2 hours.

Step 9

Mix eggs, sugar, custard powder and wheat starch in a bowl.

Step 10

Heat milk and butter in a pan to a simmer. Don’t let it boil.

Step 11

Pour the milk a little at a time to the egg mixture, whisking continuously to combine.

Step 12

Pour the entire mixture back into the pan3 and cook on low, whisking continuously until mixture becomes very thick and comes together. Transfer to a bowl and keep stirring the mixture to get rid of any clumps and make it smoother if needed. Or pass through sieve if needed3.

Step 13

Cover in plastic and cool in the fridge for at least 2 hours.

Step 14

We will use a 1:1 wrapper to filling ratio4, so divide the wrapper dough and filling into 25g portions and roll them into balls. Always keep dough covered with plastic wrap to prevent them drying out.

Step 15

Take one wrapper dough and flatten it into a disc about 8-9cm. Holding the dough disc in your hand and place one custard call in the middle. Using the curve between your thumb and index finger, gently push the dough upwards to wrap it around the custard and seal the opening. Congratulations you’ve made a mooncake ready for moulding!

Step 16

Dust the mooncake lightly with cooked glutinous flour and also dust the inside of the mooncake mould.

Step 17

Place the mooncake into the mould (the end with the opening should face outwards so it becomes the bottom of the mooncake).

Step 18

Gently press down on the mould and apply just enough pressure to press the pattern onto the mooncake - should feel a little resistance. Keep mooncakes in an airtight container while you repeat steps 2-5 with remaining portions.

Step 19

Mooncakes can be eaten right away but serving chilled is recommended. Best to eat them within 2 days. It is possible to freeze them in an airtight container and store them for 2-3 weeks, Thaw in the fridge before eating. However, bear in mind that freezing could affect the texture of fillings.