Let’s start cooking!

Step 1 – Make dough for mooncake skin

• Sift the cooked glutinous rice flour and icing sugar in a mixing bowl.
• Gently rub the shortening into the flour mixture, combining until the mixture resembles coarse bread crumbs.
• Mix in the cold water about 1 Tbsp at a time and add in food coloring or flavor and if desired.
• Knead dough until soft dough forms – you may not need all the water. Set dough aside to rest for 30 minutes.
  Use gloves when handling with food dye to prevent hands from staining.

Step 2 – Divide dough and filling

• Divide dough and filling, depending on size of mooncake molds. The ratio should be 1 part dough; 2 parts filling.
  More flavors are popping up, with brands offering tom yum, durian and even ice cream mooncakes! Feel free to get creative and experiment with different flavors.

Step 3 – Form mooncake

• Flatten the ball of snow skin into a thin circle.
• Place the ball of filling in the center of the dough and seal the filling with the snowskin dough.
• Put the ball seam-side up into the floured mold and pack it in gently.
• Flip it over onto flat surface.
• Press down hard on the lever of the mooncake mold, so that the mooncake shape is formed and the face plate makes an imprint on the top of the mooncake.
• Then squeeze to release and your mooncake.
• Repeat with remaining dough. Chill for 6 hours before serving.