Step 1: In a small pan, heat the milk and sugar on low heat until the sugar is dissolved.
Step 2: Sieve the Wheat Flour, Plain Flour and Custard Powder into the Milk and stir quickly to combine well. Add the Eggs, Egg Yolks and Butter in. Keep on the heat and keep stirring the mixture until it becomes thick. Remove the pan from the stove and stir for another 3 minutes until it turns to smooth texture.
Step 3: Pour the smooth mixture into a large bowl and cover it with a cling film. Set it aside to let it cool down and then refrigerate it for 3 hours until it becomes hard.
Prepare Snowy Skin:
Step 1: Sieve the Glutinous Rice Flour, Rice Flour and Wheat Flour into a large mixing bowl. Add in the Coconut Milk, Sugar and Sunflower Oil. Mix well.
Step 2: Strain the mixture into a glass bowl and set aside for 30 minutes. Cover the bowl with cling film and steam it over high heat for 30 minutes.
Step 3: Transfer to a plate while it's still hot and cover it with cling film. Knead the paste for 5 minutes until the surface becomes smooth and oily. Set aside to let it cool down and refrigerate it for 6 hours.
Assemble the Mooncakes:
Step 1: Divide the Snowy Skin approximately 20g each and shape them into balls.
Step 2: Divide the Custard Filling approximately 30g each and shape them into balls.
Step 3: Dust the Mooncake Stamp with plain flour.
Step 4: Roll the Snowy Skin until it becomes thin. Wrap the Custard Filling and seal carefully. Shape it into a ball. Put the ball under the Stamp and press the stamp slightly to get the flowers stamped on the mooncake. Then take the mooncake from the stamp out carefully. Repeat this step until all the Snowy Skin and Custard Filling are used up.
Step 5: Refrigerate all the well-made mooncakes for 2 hours and its ready to serve.
