Black Sesame Snowskin Mooncakes

Toast the black sesame seeds and peanuts until fragrant.

Blend half the peanuts until they have a small crunch and transfer to a bowl.

Blend the sesame seeds and the other half of the peanuts with the sugar until fine, then add the softened butter and blend into a paste. Mix in the peanut crunch, cover and chill for 1 hour.

Stir fry 30g flour for 5 minutes until it smells nutty, and set aside for dusting later.

In a bowl, strain the glutinous rice flour, rice flour, corn starch and icing sugar, then add the cooking oil and water. Steam for 15 minutes, covered with a cloth to prevent condensation.

Stir to form a large mass and cover for 10 minutes until cool.

Divide the filling into 10 x 20g balls. Knead the dough until smooth, then colour a quarter of it with a small pinch of charcoal powder for the marble effect and combine the black and white dough.

Portion the dough into 10 x 25g pieces, wrap the filling, roll in sesame seeds and dust with the cooked flour to prevent sticking.

Shape the mooncakes with the mould.