In a bowl, combine glutinous rice flour, rice flour, wheat starch, caster sugar, and milk. Stir until well combined. In another small bowl, sift the sakura powder and add 40g of the prepared batter. If sakura powder is unavailable, you can use any natural food coloring or a small amount of food coloring instead.

Sift the remaining batter into another bowl. Cover with plastic wrap and make small holes using a toothpick. Steam for 20 minutes. Heat a small portion of glutinous rice flour in a pan and fry for approximately 1-2 minutes. Set aside.

While still hot, pour corn oil into the fried glutinous rice flour. Mix well with a scraper until evenly combined. Fold and stretch the dough repeatedly to make it more elastic.

Pour the remaining corn oil into the sakura dough. Repeat the folding and stretching process to incorporate the oil. Combine both doughs together and fold several times to create a marbled effect. Divide the dough into 20g portions, shape them into balls, and refrigerate.

Prepare the filling by combining cream cheese, caster sugar, and chocolate chips in a bowl. Mix until smooth. Transfer the mixture into a piping bag. Pipe approximately 25g of the filling onto each portion of the dough. Refrigerate for 2 hours or freeze for 30 minutes.

Flatten each portion of the dough and place the filling in the center. Seal and shape them into round mooncakes. Dust the surface of the mooncakes with a small amount of fried glutinous rice flour to prevent sticking. Press firmly and gently release to create cute cat-shaped mooncakes.

Mooncakes are a traditional delicacy often enjoyed during the Mid-Autumn Festival. Among the various types of mooncakes, one that has gained popularity in recent years is the snow skin mooncake, also known as the snowy mooncake. Made with a soft, chewy outer layer and a sweet filling, these mooncakes are not only delicious but also visually appealing. If you want to create the perfect snowy mooncake, here tips to help you master the art of making them.

When assembling your mooncakes, ensure that the ratio of filling to outer layer is balanced. Avoid overfilling the mooncakes, as they may become difficult to shape and prone to cracking. Similarly, underfilling the mooncakes may result in an unappealing appearance. Aim for a harmonious ratio of filling and dough.

Invest in a set of mooncake molds to achieve professional-looking results. Mooncake molds come in different designs, allowing you to create intricate patterns on the surface of your mooncakes. With the help of these molds, your mooncakes will not only taste great but also look stunning.

Before filling the molds with the dough, lightly dust them with a mixture of cooked glutinous rice flour and wheat starch. This will prevent the mooncakes from sticking to the molds, making it easier to release them without damaging the shape.

After molding the mooncakes, place them in an airtight container and refrigerate them for at least a few hours or overnight. Chilling allows the dough to set and the flavors to meld together, resulting in a more delicious and cohesive mooncake.

Snow skin mooncakes are best enjoyed chilled. The cool, soft exterior and the contrasting sweet filling create a delightful experience. Keep the mooncakes refrigerated until serving time to maintain their texture and taste.