1. Mix all the ingredients except the red bean paste into a paste.
2. Put it in the pot on the stove, steam for 25 minutes in water until it is cooked and set, take it out, and stir evenly with chopsticks to make the dough more delicate and smooth. Wait for the coolness.
3. Take the quick ice skin dough and press it into a round piece, and wrap it with mung bean paste. (The weight of my mooncake is 50 grams, that is, 15 grams of skin weight, and 35 grams of bean paste fillings are included.)
4. Squeeze the mouth tightly like a bun. Put it in the fried cake powder and roll it around.
5. Put it into the moon cake mold and press it firmly.
6. It can be eaten upside down on a plate, or it can be kept in the refrigerator for several hours or more to taste better.
7. Finished product.
Tips: Take 50 grams of glutinous rice flour and stir-fry until slightly yellow mature cake flour, which can be used as an anti-sticking mold for moon cakes.