Step 1

Combine the milk powder, cornstarch, milk, eggs and sugar together in a bowl and whisk to combine

Step 2

Pour the custard base into a small saucepan over medium heat and whisk continuously until the mixture begins to thicken

Step 3

Using a rubber spatula continue to mix the custard until it thickens enough to form a ball

Step 4

Remove from the heat and add the butter

Step 5

Mix the custard until the butter is fully incorporated

Step 6

Wrap the custard in clingwrap and place it in the fridge to cool completely

Step 7

Meanwhile prepare the snowskin

Step 8

Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth

Step 9

Cover the mixture and steam for 20 minutes, or until the centre is fully set

Step 10

Remove from the heat and add the oil

Step 11

Roughly mix the mixture and allow it to cool completely

Step 12

Using your hands knead the dough until the oil is completely absorbed

Step 13

Remove one-third of the dough and knead in your desired colouring/flavouring, I used freeze-dried raspberry powder but you can use food colouring

Step 14

Divide the white dough and pink dough into 5 equal parts

Step 15

Combine the pink and white dough together to form 5 balls and set aside

Step 16

Once the custard has cooled divide it into 5 equal portions (each should weight ~50g)

Step 17

Wrap a whole strawberry in each portion and form into a balls

Step 18

Lightly coat a ball of snowskin in glutinous rice flour

Step 19

Flatten the ball and roll it out with a rolling pin to form a circle

Step 20

Place a ball of custard in the centre and pull the sides of the snowskin in to enclose the custard

Step 21

Smoothen the surface of the dough and shape it into a mooncake using the dusted mould

Step 22

Repeat with the remaining custard and dough

Step 23

Refrigerate for 1-2 hours to set before serving