Taro Coconut Snowy Mooncakes

Taro coconut filling:

1. Wash and peel taro root with a potato peeler. Wearing gloves for this step is helpful because raw taro can leave skin feeling waxy and itchy. Cube taro into 1-inch cubes.
2. Place taro into a steamer or steaming basket. Steam until tender to the fork, roughly 30–40 minutes.
3. Remove taro from steamer. Using a fork or potato ricer, mash the taro into a smooth paste.
4. Add salt, sugar and vegetable oil to the mixture. Mix until well combined and paste is smooth.
5. Add coconut milk and mix well. Adjust the consistency of the paste by adding more or less coconut milk.
6. Set aside and let the filling cool. Chill in the refrigerator until ready to use.

Snowy mooncake wrapper:

1. In a measuring cup, combine the coconut milk and oil.
2. In a separate bowl, whisk together glutinous rice flour, rice flour, tapioca flour and icing sugar.
3. Pour the wet mixture into the dry mixture and mix well, making sure no lumps remain. Strain through a fine-meshed sieve.
4. Over medium heat, steam the mixture for around 30 minutes until it becomes slightly transparent.
5. Remove the bowl from the pot and stir with chopsticks for several minutes until glossy and smooth.
6. Transfer dough to a plate and cover with saran wrap. Knead for several minutes until the surface becomes oily.
7. Form the dough into a disc and refrigerate for at least two hours before assembling; a warm dough is too sticky to handle.

Assembly:

1. Weigh out eight 75-gram scoops of taro filling and gently shape each into balls. Set aside.
2. Divide and weigh the dough into eight 35-gram pieces.
3. Dust the mooncake mold with toasted rice flour.
4. Wrap the taro filling with wrapper dough and seal completely. Shape into an oval so it will easily slide into the mold. Dust the bottom of the ball with more toasted rice flour.
5. Press on the mold to shape the mooncake. Carefully remove from the mold. If any sides are too tacky, brush on toasted rice flour.