# Soft Snowy Mooncake Skin

Cuisine: chinese · Time: 95 minutes · Servings: 21

## Ingredients

- 75 g Glutinous rice flour
- 45 g Sweet potato starch  (or cassava starch aka tapioca starch)
- 45 g Wheat starch
- 15 g Cornstarch
- 45 g White sugar
- 300 g Milk ((300 ml))
- ½ tbsp Condensed milk
- 3 tbsp Oil

## Steps

1. Combine all of the above ingredients in a mixing bowl
2. Whisk until fully mixed.  Pour into a steaming pan  the batter will be very thin and runny
3. Cover the pan with a plate or tin foil so that steam doesn’t get on the batter
4. 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
5. 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
6. 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
7. Knead until soft, smooth and elastic.  Will take approx. 5 minutes
8. Put in a zipper bag or wrap in plastic wrap and cool in the refrigerator for 30 minutes
9. After 30 minutes, dough skin is ready to use  Note that the dough is now cooked and ready to eat

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Source: auntieemily — https://auntieemily.com/snowy-mooncake-skin-soft/
Page: https://findfood.fun/en/recipes/7277
Language: en