45g glutinous rice flour

35g sticky rice flour

Powdered 20g

Milk 100g pilgrims food

Vegetable oil 20 grams

Coconut milk 90g

50 grams of fine sugar

Stuffing: A sweet potato stuffing.

osmanthus flowers

Cake powder

Recipe practice:

1. Wash one sweet potato, peel it and steam it.

2. After the sweet potato is thoroughly cooled, sieve to remove those crude fibers.

3. Add cake powder to the sieved sweet potato paste, stir-fry in the pot with low fire until it is roughly agglomerated; Then add osmanthus sauce according to taste. If it is too soft, you can add a little cake powder to increase the viscosity. Stir well, put in a container, and cover with a layer of plastic wrap for later use.

4. Sieve glutinous rice flour, sticky rice flour and corn starch, add vegetable oil, milk, coconut milk and fine sugar, and stir to form batter; Put in a steamer and steam for 30 minutes on high fire (cover with film to prevent water droplets from entering).

5. Steamed dough is covered with a layer of oil; Stir the noodles in one direction with chopsticks until smooth; Wrap it in plastic wrap again and let it cool.

6. My mooncake mold is 50g, with 20g stuffing and 30g skin. Put the ice skin in your palm and flatten it. Put the stuffing on it and wrap it all.

7. Wrap it in cake powder and eat it around. (This can facilitate demoulding)

8. Put the wrapped dough into the mold for compaction, push the moon cake out of the moon cake mold, brush off the excess cake powder on the moon cake, and the moon cake with ice skin will be ready. Moon cakes are eaten after being refrigerated for two hours in the refrigerator. The fat content is very low, and it is not very sweet, so it has no burden to eat.