Prepare your filling by taking 20g of filling, roll into a ball and flatten with your palm

Place a reconstructed egg yolk in the center and cover it completely with the filling. Roll into a ball and set aside.

Optional: use food colouring to colour all or part of your dough. Here are some samples of how you can use colour in your mooncakes

Roll the snowy mooncake skin dough into a log shape and cut them into 25g pieces. Roll them into balls. Put under plastic wrap to prevent drying out Skin to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold is not for 50g mooncakes

Take one skin dough ball and flatten in the palms of your hands

Put the filling in the middle of the flattened skin and wrap the filling

Close all openings by pressing and pinching the edges together.

Roll in your palms until smooth

Roll the mooncake in a bowl with cooked glutinous rice flour

Then roll in your palms to even out the cooked glutinous rice flour Only a light layer of flour is needed

Dust the inside of the mold with cooked glutinous rice flour

Put it into the mold. Do not force the mooncake into the mold is it doesn’t fit. Reshape it vertically to fit the mold

Hold the mold base with one hand and press with the other

Once the stamp presses on the mooncake, press down another 5-6mm and you will feel additional tension on the press

Now lift the base and keep pressing until mooncake comes out

Done