Snow skin mooncake

Method

1. 1 Mix glutinous rice flour with rice flour, tapioca flour, milk, powdered sugar, and oil, then strain through a sieve.
2. 2 Steam the mixture for 25 minutes, then knead the hot dough with a rolling pin for 10 minutes until it is smooth and elastic.
3. 3 Kneading while hot is essential; if you wait until it cools down before kneading, the dough will be lumpy and crack when pressed into a mold.
4. 4 Divide the mixture into blocks, then dye them with matcha and beetroot juice to create different colors, and refrigerate for 2 hours.
5. 5 The hands and face are coated with roasted glutinous rice flour; raw flour is not used because it has a bitter taste when eaten.
6. 6 Wrap the red bean filling inside, press into a mold, and refrigerate for 2 hours. This cake is best eaten cold, not baked.

With an appliance

• Pressure cooker 1 hr

  Replace step 2: Place the bowl of mixture on a rack, steam under low pressure for 12 minutes, then release pressure naturally for 5 minutes and immediately knead the hot dough for 10 minutes. The coloring, filling, and cooling steps from steps 4 to 6 remain unchanged.