Snow Skin Mooncake

1 : In a mixing bowl, combine sweetened condensed milk and cocoa powder until it forms a smooth and thick chocolate mixture. Refrigerate to firm it up while preparing the wrapper.

2 : In a large mixing bowl, sift together glutinous rice flour, rice flour, wheat starch, and powdered sugar. Pour in milk, condensed milk, and oil. Whisk well.

3 : Transfer the mixture to a heat-proof bowl and steam on medium heat for 25 minutes.

4 : Once the dough has cooled slightly, knead it until smooth and pliable.

5 : Divide the dough into 25g portions and flatten each in your palm.

6 : Place 25g of chocolate truffle filling in the center, fold and gently press to seal.

7 : Dust with glutinous rice flour to prevent sticking.

8 : Press each dough ball into a mooncake mold to create the desired pattern. Release from the mold and place on parchment paper.

9 : Repeat for the remaining mooncakes.

10 : Refrigerate for at least 2 hours before serving. Enjoy!