1. Mix glutinous rice flour, sticky rice flour, white sugar, low-gluten flour, and peanut oil, add milk and mix well.
2. Add matcha powder and mix well.
3. Strain the stirred paste.
4. After filtering, put it on the pot and steam for 30 minutes.
5. Stir the steamed noodles evenly and let cool. It can also be placed in the refrigerator for half an hour.
6. Stir-fry raw glutinous rice noodles in a frying pan until they are slightly yellow.
7. Divide the custard filling into 20g pieces. I used 80g custard filling and 80g red bean paste filling, which is just enough to make 8 moon cakes.
8. Take 30g of the dough, press it into a dough, put the stuffing on it, and seal it up like a bun.
9. Seal and round.
10. Put a little stir-fried glutinous rice flour in the mold and apply it, then put the rounded dough in and press it into shape.
11. That's it. But it’s better to put it in the refrigerator overnight.
Tips:Dear friends, it is best to wrap the mooncakes with plastic wrap or seal them with a sealed bag, otherwise the ice will dry overnight and the taste will not be good.
