Icing sugar(confectioners’ sugar), sifted for dusting
Make the skin
In a mixing bowl, whisk all the ingredients for the skin until well combined.
Pour the mixture into a deep plate. Steam over medium heat for 15 minutes (If the ingredients are doubled, steam for a further 5 minutes).
Scrape the hardened dough off the plate. When cool enough to touch, knead with hands (using gloves to prevent sticking) until smooth and elastic.
If you wish to colour the dough: Add matcha powder (for green)/purple sweet potato powder (for purple) directly to the steamed dough then knead well to evenly distribute the colour (add little by little until the desired colour appears).
Keep refrigerated for 2 hours.
Cook the filling
Mix all the ingredients for the filling in a small saucepan (or a metal mixing bowl). Place it into a bigger pan filled with hot water (make sure the small saucepan is floating and not touching the bottom of the bigger pan). Heat over a low heat.
Stir the mixture constantly with a spatular until it becomes solid (doesn’t stick to the spatular any more).
When completely cool, keep in the fridge for 2 hours.
Assemble the mooncakes
Divide the dough into 9 equal pieces. Shape 9 balls with the filling.
Flatten a piece of dough into a round wrapper with your fingers (gloves on). Place a ball in the middle. Gently push the wrapper upwards to seal completely.
Place it into a mooncake mould (dusted with icing sugar to avoid sticking). Push gently to shape (see note).
Store & serve
The mooncakes can be served straigh away after assembling.
Otherwise, place them in an air-tight container in the fridge and consume within 48 hours.
To freeze: Lay them in a single layer to freeze. Once completely frozen, transfer them into an air-tight container/plastic bag and keep in the freezer for up to 1 month. Leave to thaw in the fridge before serving.
Mooncake moulds are available in many Chinese stores, especially around Mid-Autumn Festival time. You can also find them on eBay, Amazon, etc.