Ingredients: glutinous rice flour 45g, sticky rice flour 35g, cooked flour (wheat starch) 20g, milk 190g, sugar 50g, salad oil 20ML, prune stuffing and hand flour (also called cake flour) 20g.

The practice of matcha ice moon cake

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

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

3. Let the stirred batter stand for 30 minutes, and then steam it in a steamer 15-20 minutes. Stir the steamed batter with chopsticks until it is smooth. Then when it is cool, add a little matcha powder and mix well, and it is the matcha ice skin.

4. Divide the crust into 40g and the stuffing into 35g. Pat some cake powder on your hand to prevent it from sticking, then flatten the ice crust on the palm of your hand, put in the stuffing balls that have been rounded in advance, and wrap the stuffing balls with ice crust. 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. This can facilitate demoulding. Then put the wrapped dough into the mold. Compaction with your palm. Press the moon cake mold, the moon cake will come out, and the moon cake with ice skin will be ready. 6. put the moon cakes in the refrigerator for one night and you can eat them.