45g of glutinous rice flour, 35g of sticky rice flour, 20g of cooked flour (wheat starch), 0/85g of milk/kloc, 50g of sugar, 20ml of salad oil, appropriate amount of bean paste stuffing, and appropriate amount of hand flour (stir-fried glutinous rice flour or microwave oven for 2 minutes). Edit this paragraph:

1, pour milk, sugar and salad oil into the basin and mix well.

2. Pour in glutinous rice flour, sticky rice flour, and cooked noodles, and mix well to form a thin batter.

3. Let the stirred thin batter stand for 30 minutes, then put it in a steamer and steam it with high fire for 15-20 minutes. Stir the cooked batter with chopsticks until it is smooth, and then wait for it to cool, which is the ice skin.

4. Divide the ice skin into 40g pieces and the bean paste into 30g pieces, pat some cake powder on your hand to prevent sticking, then put the ice skin on your palm and flatten it, put the bean paste balls that have been rounded in advance, and wrap the bean paste with the ice skin.

5, sprinkle some cake powder in the mold, let the cake powder stick to the mold wall evenly, and then pour out the excess cake powder. Then put the wrapped dough into the mold, compact it with the palm of your hand, press the moon cake mold, and the moon cake will come out, and the moon cake with ice skin will be ready.

6. Put the prepared moon cakes in the refrigerator and refrigerate for one night, then you can eat them.