Black Sesame Snow Skin Mooncakes

First, make the black sesame filling. Toast ¼ cup of sweet rice flour. Heat a pan over medium high heat and add the sweet rice flour. Toast for 2-3 minutes until smoke starts coming off the flour. Add 2 tbsp of the sweet rice flour to a medium-sized bowl. Pour the rest into a small bowl and set aside.

Add ¾ cup of black sesame powder, 3 tbsp of granulated sugar, 1 tbsp of honey, ¼ cup of coconut oil, and ¼ tsp of salt to the medium-sized bowl. Mix until the black sesame filling holds together. Set aside.

Next, make the mooncake skin. In a separate bowl, combine 3 tbsp of sweet rice flour, 3 tbsp of rice flour, 2 tbsp of corn starch, 3 tbsp of powdered sugar, ½ cup of whole milk, 1 tbsp of vegetable oil, and 1 tbsp of condensed milk. Whisk until smooth. Cover with a plate and microwave for 4 minutes.

Once done, uncover and let the mooncake skin cool for 5 minutes until it is cool enough to handle. Knead the mooncake skin for 5 minutes until it has a smooth surface. Use gloves to protect your hands from the heat.

Using a kitchen scale, divide the black sesame filling into 7 25-gram balls. Repeat this process with the mooncake skin. Divide the mooncake skin into 7 25-gram balls.

Now it's time to form your mooncakes. Flatten the mooncake skin ball into a 3 inch disc. (I like to sandwich the mooncake skin between 2 pieces of parchment paper. This prevents it from sticking.) Place the black sesame filling in the center. Envelop the filling with the skin and pinch it closed.

Roll the mooncake in the toasted sweet rice flour from step 1. Place the mooncake into a mooncake mold and press it down onto a piece of parchment paper for 15 seconds. Lift up and push the mooncake out from the mold. Repeat this process for the rest of the mooncakes.

Serve right away or store for up to 3 days in the fridge.