Snow Skin

1. Sieve the glutinous rice flour, rice flour, corn/wheat starch, and flour in a medium sized heat-proof bowl
2. Add the sugar and mix to combine
3. Pour in the coconut milk and condensed milk, whisk to combine
4. Add the vegetable oil and whisk until smooth
5. Cover with cling wrap and place the bowl in a steamer
6. Steam over medium heat for [cooked-timer minutes=”20″]20 Minutes[/cooked-timer]or until a chopstick can cut through the mixture cleanly, cool
7. Divide in half and knead matcha powder into one half
8. Divide each half into 5 equal portions, there should be 5 balls of matcha skin and 5 balls of plain skin

Coconut Custard

1. Sieve the wheat/ cornstarch, custard powder and milk powder together in a medium sized heat-proof bowl
2. Add the sugar and mix to combine
3. Whisk in the egg yolk, condensed milk, coconut milk and melted butter
4. Cover with cling wrap
5. Place the bowl in a steamer and steam over medium heat for 20-30 minutes, until the custard is almost fully set
6. Place in the fridge to cool completely
7. Roll into 5 even balls

Assembly

1. Lightly roll together one plain and one matcha portion of snowskin into a ball
2. Press into a rough circle with the palm of your hand
3. Place a ball of custard filling in the centre and bring the edges together to enclose the custard
4. Dust your mooncake mould with the cooked glutinous rice flour
5. Press the ball into the floured mould and remove
6. Place in the freezer overnight
7. Place in the fridge for 2 hours before serving, enjoy!