1. Pour milk, powdered sugar and salad oil in a basin and stir well. Pour in glutinous rice flour, sticky rice flour, and noodles. Stir it thoroughly to become a thin batter. Let the stirred thin batter stand for 30 minutes, then put it in a steamer and steam it on high heat for 15-20 minutes. Stir the steamed batter vigorously with chopsticks until smooth. Then wait for it to cool, it's ice skin. After cooling (if you are impatient, you don't need to wait until it is completely cooled, it is not hot. But it is better to cool completely), divide the ice crust into 40 grams and the red bean paste into 30 grams. Pat some cake powder on your hand to prevent stickiness, then put the snowy skin on the palm of your hand and squeeze it, and put a piece of red bean paste on it. Wrap the red bean paste with ice skin and slowly push it up until the red bean paste is completely covered and closed.
2. Sprinkle some cake powder in the mold to make the cake powder evenly stick to the mold wall, and then pour out the excess cake powder. This can facilitate demoulding. Then put the wrapped snowy dough into the mold. Compressed with the palm of your hand. Knock the mooncake mold hard and pour it out, and the snowy mooncake is ready. Put the prepared moon cakes in the refrigerator, refrigerate them overnight, and you can eat them
