Glutinous rice flour 90g

Sticky rice flour 70g

Clarified flour 40g (wheat starch)

Coconut milk 400g

Powdered sugar 100g

Coloured oil 40ML

Wheat malt powder in moderation

Homemade Ice Skin Cake Directions

1. Mix glutinous rice flour, sticky rice flour and clarified flour, pour in coconut milk, salad oil and powdered sugar and mix well

2. Leave the batter to stand for 30 minutes, put it into a steamer and steam for about 20 minutes until it is cooked, then let it cool down until it does not burn

3. Mix one portion of the dough with wheat malt flour and knead it repeatedly to make it a uniform green color, while the other portion of the dough stays in its original color

4. Divide the dough into 30 grams per portion, and the bean filling into 30 grams per portion as well. Divide the dough into 30 grams per portion

5. Dip your hands in a little cooked glutinous rice flour to prevent sticking, flatten each portion of dough, put in the bean filling, and slowly push the dough upwards with your tiger's mouth until it closes

6. Roll a layer of cooked glutinous rice flour on the outside of the mooncake, put it into a mold, and press it into shape

7. Squeeze out the mooncake to make a mooncake

8. Put it in the refrigerator and then eat it, usually can be kept for 3 days

Tips

Cooked glutinous rice flour: put the glutinous rice flour into the pan and fry it until it is slightly yellow, no raw powder flavor can be.