Sift glutinous rice flour, rice flour, wheat starch, and powdered sugar into a microwave-safe bowl using a fine mesh strainer to remove lumps.

Gradually whisk in milk and vegetable oil until smooth, ensuring no lumps remain.

Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Stir the mixture well.

Repeat microwaving in 1-minute intervals, stirring thoroughly after each, until the dough is translucent and cooked through (typically 3-4 minutes total, depending on your microwave).

Remove the dough from the microwave and let it cool slightly until it's comfortable to handle.

While the dough cools, divide the red bean paste (or your chosen filling) into 4-6 equal portions, rolling each into a smooth ball.

Once the dough is cool enough, knead it gently for a minute or two until it's smooth and pliable. Divide the dough into 4-6 equal portions, ensuring they are slightly larger than your filling balls.

Lightly dust your work surface and the inside of your mooncake mold with cooked glutinous rice flour.

Flatten one portion of the snow skin dough into a thin disc. Place a filling ball in the center, then carefully wrap the dough around the filling, pinching the seams to seal it completely.

Place the filled ball into the mooncake mold and press down firmly and evenly to shape the mooncake. Gently push the plunger or release mechanism to remove the mooncake from the mold.

Repeat with the remaining dough and filling. Arrange the finished mooncakes on a plate and chill them in the refrigerator for at least 1-2 hours before serving for the best texture and firmness.