SOIRETTE VANILLA BEAN SNOWSKIN MOONCAKE

Wrapper ingredients

75 grams icing sugar

60 grams cooked glutinous rice flour

12 grams coconut oil, solid form 1 tbsp water, plus more if required

Filling ingredients

22 grams cornstarch 44 grams milk powder 27 grams icing sugar 2 large eggs

50 grams unsalted butter, melted

1/2 vanilla bean, scraped

Making the wrapper

1. Place sifted icing sugar and cooked glutinous rice flour in a bowl. Add coconut oil in its solid form. Work with the ingredients by hand until it resembles a coarse cornmeal.

2. Add the water and mix until it just comes together. At this stage, add a little more water if it is still crumbly. Knead for two minutes until you get a firm and smooth dough.

3. Wrap well and set aside for 30 minutes.

Cooking the filling

4. In a stainless steel bowl, mix all the ingredients together with a whisk until smooth. Place the bowl into a bigger pan filled halfway with hot water.

5. On low heat, keep stirring the mixture with a heat-resistant spatula until it pulls away from the pan and no longer sticks to the spatula. Leave to cool. Refrigerate for two hours before assembling the mooncakes.

Assembling the mooncakes

6. Divide the filling into four equal pieces. Shape them into balls. Flatten each ball until it is large enough to wrap a whole macaron (Part 3).

7. Smooth out the cracks with your fingers. Set aside. Divide the wrapper dough into four equal pieces. At this point, you can add your favourite colour and knead it into the dough. Shape them into balls.

8. Roll out the dough into a thin circle, big enough to wrap the filling.

9. Place the macaron filling in the middle, and gently wrap it with the dough, working your way upwards to seal it completely. Keep pinching and smoothing out the creases. The part that has the gathers will be the bottom of the mooncake.

10. Gently push the mooncake into the mould (dusted with icing sugar) to shape it.

11. Once ready, place the mooncakes in an air-tight container and refrigerate to set. It is best consumed chilled, and will last for two days, refrigerated.

Makes: four