• Place 30 gr of glutinous rice flour on a dry non-stick pan over medium heat. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Let it cool down completely. Store in an air-tight container at room temperature and they can be kept for weeks or even months

Prepare the filling (can be done few days before):

• Peel and cut the sweet potatoes into cubes and steam for about 10 minutes or until fork tender. Put this into a blender along with the rest of the ingredients for the paste and blend until smooth
• Transfer to a non-stick pan or saucepan and cook over medium-low heat and keep stirring until the mixture is no longer sticky, absorbs the oil and leave the sides of the pan
• Transfer to a clean bowl. Cover with a plastic wrap touching the paste surface to prevent a skin from forming and chill in the fridge for at least 2 hours
• After at least 2 hours, the paste should be firm and portion out into 25 grams and roll into round balls. Cover and keep them chill in the fridge again until when you are ready to use them

Prepare the dough:

• Combine all the ingredients in a heat-proof mixing bowl. Strain the dough if necessary to get rid of any lumps. Place this batter in the steamer and steam over high heat for 15 minutes
• Place this batter in the steamer and steam over high heat for 15 minutes. Wrap the lid of the steamer with a cloth to prevent condensation drips onto the dough. If you stick a knife in the middle of the dough, it will come out clean, though the top of the dough may appear a bit watery at first. Use a spoon to stir the steamed mochi while it’s still hot to form a large mass of dough
• Cover with a cloth for about 10-15 minutes so it's not too hot for your hands to knead. Don't use a plastic wrap as condensation will form and drip into the dough, making it wet
• When it's cool enough to handle, oil your palm lightly and knead the dough a few times to form a smooth non-sticky dough. The dough is very elastic and stretchy
• You can also use your standmixer with a dough hook attachment to knead the dough until it's smooth and elastic

Shaping and moulding:

• Since I used 50-gram mould, I portioned the dough into a 25-gram piece. Keep them covered and work with one dough at a time. Flatten the dough and roll out into about 4 inches round. Place the filling in the middle and wrap around it
• Dust the dough with cooked glutinous flour you prepared earlier. Dust off excess flour. Place this into the mould cavity and press to imprint the pattern on the dough. Repeat with the rest of the dough and filling

How to store snow skin mooncakes:

• Transfer to an air-tight container and keep chill in the refrigerator for 3-4 days
• For longer storage, freeze them. Snow skin mooncake freezes well. I put them on a baking tray lined with wax of parchment paper, not touching each other and then put it in the freezer for about one hour. They won't harden completely, but won't stick to each other. Transfer to a freezer bag or container. They can be kept this way for up to 2 months. When ready to serve, thaw at room temperature and they are ready to be served