Step 1

Steam the peeled and cubed taro for 30-40 minutes, or until fork tender

Step 2

Place the taro in a large bowl and mash with a fork or potato masher

Step 3

Add the sugar, cornstarch, oil, and coconut cream

Step 4

Mix until smooth, cover with cling wrap and place in the fridge to cool completely

Step 5

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

Step 6

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

Step 7

Remove from the heat and add the oil

Step 8

Roughly mix the mixture and allow it to cool completely

Step 9

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

Step 10

Remove one-third of the dough and knead in the purple food coloring

Step 11

Divide the white dough and purple dough into 10 equal parts

Step 12

Combine the pink and white dough together to form 10 balls and set aside

Step 13

Once the taro filling has cooled divide it into 10 equal portions (each should weight ~25g)

Step 14

Lightly coat a ball of snow skin in cornstarch and dust the mooncake mold (I used a 50g mold)

Step 15

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

Step 16

Place the taro ball in the center and pull the sides of the snow skin in to enclose

Step 17

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

Step 18

Repeat with the remaining taro filling and dough

Step 19

Refrigerate for 1-2 hours to set before serving