Tri-Color Mooncakes: No-Bake Treat

Prepare the Custard Filling: In a medium saucepan, whisk together the 3 egg yolks, 4 tablespoons sugar, ¾ cup whole milk, 6 tablespoons cake flour, and 5 tablespoons powdered milk until smooth.

Cook the Custard: Place the saucepan over medium-low heat, continuously whisking until the mixture thickens to a pudding-like consistency. Do not boil. This should take about 8-10 minutes.

Add Butter: Remove from heat and stir in the 3 tablespoons unsalted butter (or vegetable oil substitute) until fully incorporated and melted.

Chill Filling: Transfer the custard to a bowl, cover directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until firm. Once chilled, you may mix in durian powder or any other flavor powder if desired.

Prepare the Snow Skin Dough: In a large heatproof bowl, combine the 9-ounce snow skin premix with 1 cup of boiling water. Stir until a rough dough forms.

Knead and Cool Dough: Knead the dough gently until smooth and pliable. Let it cool completely to room temperature.

Color the Dough: Divide the cooled snow skin dough into three equal portions. In separate bowls, knead one portion with 1 teaspoon beet powder for pink, another with 1 teaspoon matcha powder for green, and the third with 1 teaspoon blueberry powder for blue until the colors are evenly distributed.

Form the Mooncakes: Take about 1 tablespoon (15-20g) of colored snow skin dough. Flatten it into a thin round wrapper. Place a small ball of chilled custard filling (about 10-15g) in the center. Carefully wrap the dough around the filling, sealing completely.

Shape Mooncakes: Lightly dust a mooncake mold with cooked glutinous rice flour (excess flour can be brushed off). Place the filled dough ball into the mold and press firmly to create the pattern. Gently unmold the mooncake.

Chill Before Serving: Repeat with the remaining dough and filling. Store the finished mooncakes in an airtight container in the refrigerator for at least 30 minutes before serving. These mooncakes are best consumed within 2-3 days.