2. Pour milk, powdered sugar and salad oil into the container and mix well
3. Pour in glutinous rice flour, sticky rice flour, and orange flour, and mix well to form a thin batter
4. Let the stirred thin batter stand for 30 minutes, then put it in the steamer and steam for 15-20 minutes on high heat.
5. The steamed batter, stir while it is hot until it is smooth, and wait for it to cool
6. Make the filling while waiting, put the grapefruit paste, coconut and milk powder into the wok
7. Stir-fry on low heat until the ingredients are evenly mixed and the texture is sticky. Place to cool down
8. Stir-fry a little glutinous rice flour on low heat until slightly yellow, and set aside as cake flour
9. Divide the ice crust into 30 grams each and the filling into 20 grams each
10. Take a little cake powder on your hand to prevent sticking, put the snowy skin on the palm of your hand, squash it, and put a piece of filling
11. Wrap the filling with snow skin and slowly push it up until it is completely covered and closed
12. Sprinkle a little cake flour in the mold to make the cake flour evenly stick to the mold wall, then pour out the excess cake flour, and put the wrapped snowy dough into the mold
13. Press the palm of your hand and pour out the mooncakes. The snowy mooncakes are ready. Put them in the refrigerator and keep them overnight before you can eat them.