Cooking Steps

1. 

   Step1:Take out the butterfly bean flower to be used. The flower is dry and needs to be boiled to release the color easily.

2. 

   Step2:Add 80 grams of clear water and 4 grams of dish bean flowers to the milk pot. Boi

3. 

   Step3:In a large bowl, add 70g of ice powder for later use.

4. 

   Step4:Boil the colored water and immediately pour it into the ice skin premix. Squeeze the water in the flower. Strain it out. The water is 65g. Mix the flour well. Knead into a smooth dough and cover with plastic wrap.

5. 

   Step5:Take out 70g of ice skin powder. Boil 65g of water and put it in the powder. Mix well and knead into a white dough.

6. 

   Step6:Measure 25g of white dough. Add 50g of dark blue dough and knead it into a lighter blue dough. Take 25g of dark blue dough and add the remaining white dough and knead it into a light blue dough. Combine the three dough into a long bar.

7. 

   Step7:Cut the three color dough into ten small dosage forms. Each is about 25 grams. Mix the coconut stuffing with dried coconut. Divide into 25g pieces. The rest can be used for bread. This can be prepared in advance.

8. 

   Step8:Cover the coconut stuffing with ice powder. Wrap in turn

9. 

   Step9:Stick some cooked cake powder on your hand. Sprinkle some on the mold and pour it out. Put in the dough and press out the moon cake.

10. 

    Step10:Deliciou