Ube Snowskin Mooncake

For the ube custard

Melt butter in microwave then add room temperature milk, ube extract, egg and egg yolks. Whisk to combine. 

In a separate bowl, mix the cake flour, sugar and milk powder. 

Pour the wet ingredients into dry and whisk until no lumps. 

Place a sieve over a pot and pour the mixture into the pot, straining any lumps out. 

Heat the mixture over low heat, whisking continuously as the mixture thickens. Continue mixing until the mixture comes together and is able to pull away from the sides and base of the pot, about 6-8 minutes. 

Remove from heat and transfer to container. Cover the surface with cling wrap and place in the fridge for at least 3 hours. 

For the ube snowskin

In a large mixing bowl, combine powdered sugar, milk, and oil. Sift in 50g glutinous rice flour, rice flour, and wheat starch. Whisk until no lumps.

Pour mixture into a heat proof bowl covered with clingfilm, and steam mixture on high for 25 mins. The dough is cooked once it has turned translucent. 

Remove from steamer and stir to cool it down. Once cool enough to handle, knead dough by hand for a few minutes to ensure the oil is well absorbed and dough is smooth.

Divide the dough in half, and add ube powder to one portion. Knead until completely incorporated and the dough is purple.

Wrap the dough balls in clingwrap, and chill in the fridge for 2 hours.