Coconut Snow Skin Mooncake with Custard (Purple Sweet Potato) Filling

Ingredient	Method
Coconut Filling: 黑糖椰丝馅	Coconut Filling: 1. Divide filling into 10 apprv 8-10g, roll into ball and chill back for later use.
Black sesame Filling: 45g all purpose flour, cooked 20g icing sugar 20g condensed milk 35g roasted black sesame powder 25g butter 15-20g milk/water 15g milk powder	Black sesame Filling: 1. Mix all ingredients until well and chill for 1/2 hr. 2. Divide filling into 10 apprv 17-18g, roll into ball and chill back for later use. *apprv 175g
custard  & purple sweet potato filling: 300g custard filling 300g purple sweet potato filling	custard & purple sweet potato filling： 1. Divide each of the filling into 5 apprv 60g. Roll into ball.
snow skin: 1 pack of snowskin mooncake mix 125g cool vitagen orange flavour	snow skin: 1. Follow the instruction on the package. 2. Divide into 45-46g each. Roll into balls.
preparation: 3-4tbsp cooked glutinous rice flour 1 bud dried rose Assembly: 1. Flatten the black sesame filling and wrap coconut filling. Then flatten the custard @ purple sweet potato filling and wrap the black sesame filling. Set aside. 2. Flatten snow skin, and wrap filling with snow skin. Stick some dried rose onto the skin. Press it into a mooncake mould (Apply some cooked glutinous rice flour on the mooncake to avoid stick into the mould). Tag lightly to unmould. 3. Chill for 4 hrs or overnight before served. *makes 10 of 125g mooncakes