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Delicate snow skin moon cakes with soft, chewy mochi exterior are a modern Mid-Autumn treat. A refreshing family dessert with elegant, colorful presentation.
In a large mixing bowl, whisk together the glutinous rice flour, rice flour, wheat starch, and powdered sugar until uniform.
Add milk, vegetable oil, and vanilla extract into the dry mixture. Stir well until a smooth, lump-free batter forms.
Pour the batter into a heatproof pan, cover with foil, and steam over medium heat for 25 minutes, stirring once halfway through for even texture.
Let the steamed dough cool to room temperature, then knead for several minutes until silky and pliable. Dust hands and surface lightly with cooked glutinous rice flour to prevent sticking.
Divide the dough into 8 equal pieces. Flatten each piece, wrap a portion of red bean paste in the center, then shape into a ball. Press into a moon cake mold for a patterned finish. Chill the finished cakes at least 30 minutes before serving for the best texture.
