Rainbow Snowskin Custard Mooncakes

1. Custard Method — In a medium bowl, whisk together the milk powder, powdered sugar, cornstarch, and salt. Add the whole milk and sweetened condensed milk and whisk until smooth. Add the eggs and vanilla and whisk until completely combined. Strain the mixture into a nonstick saucepan, then add the butter. Cook over low to medium-low heat, stirring constantly with a silicone spatula. Continue cooking until the custard becomes a smooth, cohesive paste that pulls away from the pan and holds its shape. The finished custard should be much firmer than traditional pastry cream. Transfer the custard to a shallow container and press plastic wrap directly against the surface. Refrigerate for at least 2 hours, or until completely chilled. Portion the chilled custard into 43 g pieces and roll each piece into a smooth ball. Keep refrigerated until ready to assemble.
2. Snow Skin Method — In a medium bowl, whisk together the glutinous rice flour, regular rice flour, wheat starch, powdered sugar, and salt. Gradually whisk in the whole milk until completely smooth. Add the neutral oil and whisk until evenly incorporated. Strain the batter into a shallow heatproof bowl. Cover loosely and steam over simmering water for 20–25 minutes, or until the dough is completely cooked and no wet batter remains in the center. While the dough is still warm enough to handle, transfer it to a clean work surface or silicone mat. Knead until the dough is smooth, cohesive, and slightly glossy.
3. Coloring the Snow Skin — Divide the finished dough in half. Leave one half plain. Divide the remaining half into 5 equal pieces.
4. Color Each Piece As Follows:
Pink: Knead 1/8 teaspoon Suncore Foods® Ruby Red Radish Powder into one piece.
Yellow: Knead in up to 1/4 teaspoon turmeric and 1/8 teaspoon Suncore Foods® Autumnal Baked Sweet Potato Yam Powder at a time until the desired shade is reached.
Purple: Knead 1/4 teaspoon Suncore Foods® Lilac Taro Yam Powder into one piece.
Green: Knead 1/8 teaspoon Suncore Foods® Midori Jade Matcha Powder and 1/8 teaspoon turmeric into one piece.
Blue: 1/2 teaspoon Suncore Foods® Aqua Blue Spirulina Powder into the final piece.
Knead each color only until evenly distributed. Wipe the work surface thoroughly between each color to prevent the colors from transferring or becoming muddy. Wrap the plain and colored doughs separately and refrigerate for 30–45 minutes.
5. Assembly — Prepare the dusting flour by toasting a small amount of glutinous rice flour in a dry skillet over medium-low heat until it no longer tastes raw. Cool completely before using. For each mooncake, break off small pieces from the plain and colored snow-skin doughs until the combined weight reaches 32g. Gently roll the pieces together between your palms to bring the colors together into one smooth ball. Do not knead the colors together; keeping them distinct creates the marbled effect. Flatten the 32 g ball into a disc, keeping the center slightly thicker than the edges. Place one chilled 43 g custard ball in the center. Bring the snow skin up and around the custard, gently stretching and rotating the dough until the filling is completely enclosed. Pinch the seam closed and gently roll the filled mooncake between your palms until smooth. Very lightly dust the mooncake and the inside of the 75 g mold with the cooked glutinous rice flour. Brush or shake away any excess. Place the mooncake seam-side down into the mold. Press the mold firmly against a flat surface, then lift and gently release the mooncake. Repeat with the remaining dough and custard, varying the combination and placement of colors for each mooncake. Refrigerate the finished mooncakes in an airtight container for at least 2 hours before serving.
6. Storage — Keep refrigerated in an airtight container. Serve chilled or allow to sit briefly at room temperature before serving.