Moon Pastries With Custard (Print Version)

# Ingredients:

→ Custard

01 - 90g dry milk powder
02 - 45g corn flour
03 - 50g icing sugar
04 - ¼ teaspoon regular salt
05 - 200g fresh milk
06 - 5 large egg yolks only
07 - 40g sweet condensed milk
08 - 40g plain butter, unsalted
09 - ½ teaspoon pure vanilla flavoring

→ Snow Skin

10 - 120g plain rice flour
11 - 120g sticky rice flour
12 - 60g white wheat starch
13 - 100g fine sugar powder
14 - 350g regular milk
15 - 55g cooking oil
16 - ½ teaspoon vanilla drops
17 - Extra corn flour for handling
18 - Optional food dye or flavor additions

# Instructions:

01 - Grab a medium bowl and thoroughly stir milk powder, corn flour, icing sugar, and salt until they're fully blended.
02 - Take another bowl and mix milk, egg yolks, and sweet condensed milk until everything looks smooth.
03 - Add all wet stuff to the dry stuff and stir until you can't see any powder bits.
04 - Pour everything into a small pot on medium heat, and keep stirring for about 5 minutes until it gets thick.
05 - When it starts to thicken, drop in butter and vanilla. Keep mixing with a soft spatula until you get a thick paste that doesn't run.
06 - Put custard in a flat bowl and push plastic wrap right on top so it doesn't get crusty. Cool it in the fridge for an hour or freezer for 20 minutes.
07 - Take the cold custard and shape it into balls (25g for small molds, 37g for medium ones, or 50g for big ones). Put them back in the fridge while you work on the skin.
08 - In a big bowl, sift both rice flours, wheat starch, and sugar powder. Stir them all together.
09 - In another bowl, mix milk, cooking oil, and vanilla drops until they're well combined.
10 - Dig a hole in the middle of your dry mix. Slowly pour in milk mix, just 2-3 spoonfuls at a time, and mix well between pours until you get a runny mix.
11 - Pour the mix through a fine strainer into a bowl that works for steaming to get rid of any lumps.
12 - Get water boiling in your steamer. Cook the mix over medium-high heat for 18-20 minutes until it's done. It's ready when a spoon comes out clean and the mix feels firm.
13 - Let it cool for 5 minutes, then put on safe gloves and fold the dough on a clean counter until it feels smooth, about 5 minutes of working it.
14 - Roll it into a ball, wrap in plastic, and stick it in the fridge for at least half an hour (but no more than 2 hours).
15 - Cut up the cold dough and work in whatever food colors or flavors you want until it looks even.
16 - Mix your colored doughs however you like, then cut them to match your mold size, using equal parts dough and filling (25g dough for small molds, 37g for medium, or 50g for large).
17 - Flatten each piece into a thin circle about 4 inches across. Put a custard ball in the middle, fold the skin around it, and pinch it closed. Dust lightly with corn flour.
18 - Dust inside the mooncake mold with corn flour. Put your wrapped ball inside, press hard for 10-15 seconds, then push the lever to pop it out. Do this with all your dough and filling.
19 - Eat right away or keep in a sealed container in the fridge for at least an hour to firm up completely.

# Notes:

01 - Keep these snowy treats in your fridge and eat them within 2-3 days for the best taste and feel.
02 - Try using gel food dyes instead of liquid ones if you want brighter colors without making the dough too wet.
03 - You can buy mooncake stamps at Asian food shops or online stores in different patterns and sizes.

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