Snow-white mooncakes (yuebing)

Ingredients:

• 0.5 cup powdered sugar
• 1/4 cup + 2 tablespoons wheat starch
• 1/4 cup + 1 tbsp rice flour
• 1/3 cup + 6 tablespoons glutinous rice flour, such as Mochiko brand
• 1 cup whole milk
• 3 tablespoons of vegetable oil
• 1 can (425 g) sweet bean paste
• Special equipment: 5.5cm wide yuebing mold.

Preparation:

1. In a medium microwave-safe bowl, combine the powdered sugar, wheat starch, rice flour, and 1/3 cup plus 1 tablespoon of rice flour until smooth. Add the milk and vegetable oil and mix until smooth.
2. Cover with a microwave-safe plate. Microwave on high power, stirring every 30 seconds with a silicone spatula, until the dough becomes translucent, about 2.5 minutes. Stir again and set aside, covered, to cool slightly and handle, about 20 minutes.
3. Toast the remaining 5 tablespoons rice flour in a small nonstick skillet over medium-low heat, stirring constantly with a spatula, until fragrant, about 2 minutes. Transfer to a small bowl and set aside to cool.
4. Meanwhile, spoon the bean paste onto a plate, making 12 equal mounds (about 1 tablespoon each). Refrigerate until ready to use.
5. Lightly dust a work surface with toasted rice flour. Turn the dough out onto the surface and knead until smooth, about 1 minute. Divide the dough into 12 equal portions and roll each into a ball. Cover the balls loosely with plastic wrap.
6. Dust the surface again with toasted rice flour and lightly dust your hands. Working with one ball of dough at a time, flatten it into a circle 8 cm in diameter and about 0.5 cm thick. Using a rolling pin, lightly roll out the edges (leaving the center thicker) until the circle is 10 cm in diameter. Place a portion of bean paste in the center of the dough and fold the edges of the dough over it, sealing it tightly inside.
7. Using a pastry brush, lightly dust the yuebing mold with a little toasted rice flour. Shake off any excess.
8. Place the patty in the pan, seam-side up. Place the pan upright on a work surface. Press the plunger until you feel resistance, then lift the pan and gently push the patty out. Brush off any excess rice flour with a pastry brush.
9. Transfer the mooncake to a serving platter and repeat with the remaining dough and bean paste. Serve the mooncakes immediately or transfer to a container, seal tightly, and refrigerate for up to 3 days.