1. Put glutinous rice flour, sticky rice flour, noodles, and corn oil in a container, add milk and fine sugar.
2. Stir well.
3. Put it in a steamer and steam for about 25 minutes.
4. Take it out and let it cool until it’s not hot, rub it evenly, cover it with plastic wrap and wake up for 20 minutes.
5. Lower the dough into 8 doses of about 35 grams. (The 75g mold I used)
6. Add an appropriate amount of purple potato flour to the remaining dough and knead evenly.
7. Also divide into 8 equal parts.
8. Take a white pie and flatten it, and pack the same amount (35 g) of black sesame filling.
9. Tighten the mouth.
10. Roll the purple sweet potato noodles into a round piece the size of a moon cake mold.
11. Sprinkle some cooked glutinous rice flour in the moon cake mold, shake it, then pour out the excess flour, put in the dough and brush with a layer of water. (This step is to stick to the wrapped moon cake more firmly)
12. Put in the moon cake and press flat.
13. Press out the shape of the moon cake, and use a small brush to gently brush off the excess hand powder.
14. The finished snowy mooncakes are best served after putting them in the refrigerator.
15. Finished picture
16. Finished picture
17. Finished picture
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