1. First mix glutinous rice flour, sticky rice flour and orange flour.
2. Put white oil, water or milk, and powdered sugar in a bowl and mix well.
3. Pour the white oil, water and powdered sugar into the mixed powder of glutinous rice flour, sticky rice flour, and orange flour.
4. Stir until there are no particles, and let it stand for 30 minutes.
5. Put the stirred powder in a steamer or steam in a pot over water for about 25 minutes.
6. Stir the steamed batter immediately.
7. Stir the batter until it is smooth and shiny, and let it cool slightly. This is the prototype of Bingpi.
8. Knead the cold snow skin into a dough of about 30 grams.
9. You can prepare several kinds of fillings for different tastes.
10. Knead the filling into small dumplings of about 20 grams.
11. Pat the cooked glutinous rice flour on your hand to prevent sticking, then put the ice skin on the palm of your hand and squeeze it, put a bean paste ball, wrap the bean paste with the ice skin, and slowly close the mouth. Then put the snowy mooncake pellets into the mold and press to form.
12. At this point, the snowy mooncake is ready. The finished snowy mooncakes are best served after being kept in the refrigerator for several hours.
Tips:1. The finished snowy mooncakes are best not to be tasted in a hurry. After being quiet for a period of time in a normal temperature environment, the whole will not be very soft and eaten.
2. The finished snowy mooncakes are best kept in the refrigerator before eating. The taste is much better than when placed at room temperature.
3. Orange flour is wheat starch. Sticky rice noodles are rice noodles.
4. Glutinous rice flour: sticky rice flour: orange flour ratio is: 200: 200: 100 (you can also buy the prepared snowy moon cake powder online)
5. The ratio of ice powder: white oil: powdered sugar: water is: 10: 2: 5: 14 (500: 100: 250: 700)
6. Snow skin: filling: 30:20 (50 grams of snow skin moon cakes)
