Chinese green tea custard snow skin mooncake (中國綠茶冰皮月餅)

https://en.christinesrecipes.com/2014/08/green-tea-custard-snowskin-mooncakes.html

Green Tea

Ingredients:
40 gm glutinous rice flour
20 gm rice flour
8 gm wheat starch
12 gm plain flour
35 gm caster sugar
160 ml milk
35 ml condensed milk
30 ml vegetable oil (such as sunflower oil or canola oil)
1½ tsp matcha powder
3 Tbsp cooked glutinous rice flour, for coating
20 gm cake flour
20 gm custard powder
20 gm milk powder
55 gm caster sugar
30 gm whisked egg
30 ml condensed milk
80 gm coconut cream
45 gm butter, melted

Instruction:
1. To prepare the filling：Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Let it cool down and chill in fridge for later use.

2. To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine well. Mix milk with condensed milk well. Pour into the flour mixture. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.

3. Divide the filling into 8 portions, each in 32 grams. Roll each into a ball.

4. Scrape out the snowskin dough. Knead in matcha powder evenly. Divide into 8 portions, each in 33 grams. With a rolling pin, roll each out into a disc.

5. To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an airtight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.

Be careful of allergies like milk, butter and egg.