Ice skin material: 75g glutinous rice flour, 75g sticky rice flour, 50g sodium sulfate, 45g white sugar, 350g milk, 35g corn oil, a little purple potato paste, a little pumpkin paste, a little matcha powder and a little red rice flour.

Stuffing: 200 grams of purple potato paste, 200 grams of kidney bean stuffing and 45 grams of milk powder.

Production method:

1, glutinous rice flour, sticky rice flour, sodium sulfate, sugar, etc. Mix and put in a bowl.

2. Add milk and mix well.

3. Add corn oil and stir well.

4. Cover with plastic wrap and steam in a steamer for about 30 minutes. Turn off the heating.

5. After the steamed moon cake skin is cooled, knead it into a uniform dough, cover it with plastic wrap and put it in the refrigerator for about 3 hours.

6. During the cold storage of the mooncake skin, prepare the stuffing. Purple sweet potato and milk powder are mixed and kneaded evenly and divided into 10 20g/ piece, and kidney bean stuffing is also mixed into 10 20g/ piece.

7. Take out the frozen moon cake crust dough from the refrigerator, and take 5 small doughs, each about 50g. Four of them were added with purple sweet potato paste, pumpkin paste, matcha powder and monascus powder, and kneaded into uniform dough.

8. Five different colors of dough are rolled into strips and put together.