Chewy Snowy Mooncake Skin
For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer.
Approximate cost (CAD) $3
Ingredients
- 60 g Glutinous rice flour
- 60 g Sweet potato starch or cassava starch
- 60 g Wheat starch
- 45 g White sugar
- 300 g Milk (300 ml)
- 1½ tbsp Condensed milk
- 3 tbsp Oil
Instructions
- Combine all of the above ingredients in a mixing bowl
- Whisk until fully mixed. Pour into a steaming pan
the batter will be very thin and runny 
- Cover the pan with a plate or tin foil so that steam doesn’t get on the batter
- Steam on high for 20 minutes.
My batter was approx. 1.5” in height. If you’re steaming pan is wide, you may use less time. It’s cooked when it’s not runny - When time is up, score the dough and loosen it from the pan.
It will be sticky and it’s fine if it looks roughed-up 
- Let it cool for 15-30 minutes.
You can start kneading it when it’s still warm. Just don’t burn yourself. Be sure to wear plastic food gloves because the dough is quite sticky - Knead until soft, smooth and elastic. Will take approx. 5 minutes
- Put in a zipper bag or wrap in plastic wrap and cool in the refrigerator for 30 minutes
- After 30 minutes, dough skin is ready to use
Note that the dough is now cooked and ready to eat