Snow Skin Mooncake with Chocolate Truffle Filling INGREDIENTS: Wrapper: 1/2 cup glutinous rice flour 1/2 cup rice flour 1/4 cup wheat starch 1/4 cup powdered sugar 3/4 cup whole milk 1 tbsp sweetened condensed milk 2 tbsp vegetable oil Chocolate Truffle Fillings: 1 cup sweetened condensed milk 1/2 cup cocoa powder DIRECTIONS: - In a mixing bowl, combine sweetened condensed milk and cocoa powder until it forms a smooth and thick chocolate mixture. Refrigerate to firm it up while preparing the wrapper. - In a large mixing bowl, sift together glutinous rice flour, rice flour, wheat starch, and powdered sugar. Pour in milk, condensed milk, and oil. Whisk well. - Transfer the mixture to a heat-proof bowl and steam on medium heat for 25 minutes. - Once the dough has cooled slightly, knead it until smooth and pliable. - Divide the dough into 25g portions and flatten each in your palm. - Place 25g of chocolate truffle filling in the center, fold and gently press to seal. - Dust with glutinous rice flour to prevent sticking. - Press each dough ball into a mooncake mold to create the desired pattern. Release from the mold and place on parchment paper. - Repeat for the remaining mooncakes. - Refrigerate for at least 2 hours before serving. Enjoy! #mooncake #midautumnfestival #snowskinmooncakes - @magsspicedkitchen