Make The Custard Filling

1. Put the milk tea and caster sugar in a saucepan. Warm gently over medium-low heat until hot but not boiling.
2. In a bowl, whisk together the cornflour, all purpose flour, milk powder and salt.
3. In a separate bowl, whisk the egg yolks. Add the dry mixture to the egg yolks and whisk until fully incorporated into a smooth, thick paste.
4. Gradually whisk the warm milk tea into the egg yolk mixture, adding it a little at a time and whisking constantly to prevent lumps.
5. Return the mixture to the saucepan.
6. Cook over medium-low heat, whisking constantly and scraping the bottom and sides of the pan, until the custard becomes very thick and starts to bubble. Continue cooking for 1 minute, stirring constantly. (*see note for softer consistency)
7. Remove from the heat and stir in the butter until completely melted and the custard is smooth and glossy. If the custard starts to separate, switch to a whisk and continue stirring. It will gradually come together into a smooth, paste-like consistency as the butter is fully incorporated.
8. Prepare a shallow container lined with cling film. Press the custard through a fine-mesh sieve into the container to make it smooth.
9. Press another sheet of cling film directly onto the surface of the custard.
10. Chill completely before using it.
11. Divide the chilled custard into 9 portions of about 30 g each. Roll each portion in a ball and place it back in the container.
12. Cover and keep chilled until ready to assemble.

Prepare The Snow Skin

1. Combine the glutinous rice flour, rice flour, wheat starch and caster sugar in a heatproof mixing bowl. Mix well.
2. Stir the condensed milk and vegetable oil into the milk until well combined.
3. Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth batter with no lumps.
4. Strain the batter through a fine-mesh sieve into a heatproof bowl.
5. Cover the bowl tightly with foil.
6. Steam over medium-high heat for 25–30 minutes, or until the dough is fully cooked. An inserted skewer should come out clean without wet batter.
7. Remove from the steamer and let the dough cool slightly, until it is warm enough to handle. Put on food-safe gloves and knead the dough while warm until smooth and elastic. If the dough is sticky, rub a tiny amount of vegetable oil onto your gloves.
8. Wrap the dough tightly in cling film and chill for 30–60 minutes.

Assemble The Mooncakes

1. Toast the glutinous rice flour in a dry non-stick pan over low heat until it turns slightly yellowish and smells lightly nutty. Let it cool completely.
2. Divide the chilled snow skin dough into 9 portions of 20 g each.
3. Roll each portion into a disc, approximately 8 cm in diameter.
4. Place one portion of milk tea custard in the centre of the dough. Gently pull the sides of the dough upwards while gradually pushing the filling down. Pinch the edges together to seal.
5. Roll gently between your palms to form a smooth ball.
6. Lightly roll the mooncake in the toasted glutinous rice flour, then brush off any excess.
7. Place the mooncake into the mould. Use your palm to gently press the dough into the mould so it fills the grooves and details evenly.
8. Place the mould on the work surface. Press down firmly and hold for about 15 seconds to create a well-defined shape.
9. Release the mould gently. The mooncake should come out cleanly.
10. Repeat with the remaining portions.
11. Place the shaped mooncakes in an airtight container and chill for about 30 minutes to set.
12. Serve chilled and enjoy. Happy Mid-Autumn Festival!