1. Prepare the ingredients, first make the creamy yellow coconut filling.
2. Add milk powder to boiled water and rinse, set aside
3. Salad oil ➕ white sugar, stir evenly
4. Stir until milky
5. First add the egg yolk and stir well
6. Add two whole eggs and mix well
7. Add the already washed milk powder to the egg liquid and mix well
8. Add the noodles and stir until there are no particles
9. Heat the custard liquid over water, and stir while heating, heating and stirring for about 20 minutes
10. Heat over water and stir until the batter
11. After heating into a batter, add the coconut paste and stir directly
12. Let cool for later
13. Prepare the crust materials
14. Pour the special powder for the cake skin and moon cake into the container, add 100 mg of boiled water several times, and slowly knead it into a ball
15. Add 25g of white oil several times to the dough that has formed a dough, and knead gently for about 3 minutes
16. Divide the kneaded crust into small balls, add matcha powder and knead evenly
17. This time I used 50g mooncake mold, so I divided the filling into 25g and the crust 25g
18. Put the custard coconut filling into the round pie wrapper, and then put it into the pie mould to form. You can gently press it several times to make the pattern clearer.
19. The cake is molded and finished.
20. Put the formed mooncakes into a special mooncake box and put them in the refrigerator compartment. You can take them out the next day if you want to eat them.
Tips:When kneading the dough, be sure to add the boiled water several times, do not pour it all at once, it will be difficult to form a dough.
