Cooking Steps

1. 

   Step1:Prepare all the ingredients. Sift the glutinous rice flour, glutinous rice flour and Chengfen and pour them into the basin.

2. 

   Step2:Add salad oil to the sifted powder. Mix sugar powder and milk evenly. Then sift. The ice skin will be more delicate and smooth.

3. 

   Step3:Cover the evenly stirred rice flour paste with fresh-keeping film or put it into a fresh-keeping bag and put it into a steamer. Steam over the heat for about 25 minutes. Meanwhile, fry the remaining glutinous rice flour in a dry pot until it turns yellow for standby.

4. 

   Step4:Take the steamed rice flour paste out of the steamer. Let it cool a little and not scald your hands. Knead it for about 15 minutes. Knead it into a smooth dough covered with plastic wrap and refrigerate it for 1 hour.

5. 

   Step5:Take out the ice dough from the refrigerator. Mix the ice dough and mung bean paste into small balls according to the ratio of ice crust mung bean filling = 3-2 for use.

6. 

   Step6:One ice skin and one green bean paste are packed. Put the moon cake mold in place. Sprinkle some fried glutinous rice flour in the moon cake mold. Wrap a circle of glutinous rice flour outside the moon cake to prevent sticking.

7. 

   Step7:Put the wrapped ice moon cake into the moon cake mold and press it to form.