Combine cream cheese and sugar. Use a spatula or hand mixer to cream together the cream cheese sugar mixture.

Mix Matcha with whipping/heavy cream until the Matcha is fully incorporated

Pour the matcha cream into cream cheese. Use a hand mixer to mix together.

Once it's fully incorporated, put the mixture into a piping bag.

Pipe onto a baking tray about 1 in round disc (30g)

Freeze for at least 1 hour.

To prevent sticking, cook some rice (glutinous or regular) flour in pan at medium low heat for about 5 minutes.

Combine all the dry ingredients.

Add in oil and milk. Whisk to combine

Strain the liquid into a microwave or heat proof bowl.

Cover with plastic wrap. Poke some holes into the plastic wrap.

Either microwave for 2-3 minutes (power: 1100W) or steam for 30 minutes (steam after the water is boiling).

Let it cool down for about 15-20 minutes. The dough should still be slightly hot but not hot enough that you can't handle it. One way to know if the dough is cool enough to work with is try to hold the bowl from the bottom. If you can hold it for 15-20s before it gets too hot, then it's good.

Wear gloves to prevent sticking and protect from heat. Knead the dough until you can stretch the dough without breaking. This will help the skin stay soft and easier to wrap the matcha cream filling.

Divide the dough into equal pieces (about 35g). Take the match cream out to let it thaw a bit.

Roll out the snow skin dough and put the matcha cream in the center. Wrap the skin around matcha cream center. Pinch off any excess snow skin so it's not too thick.

Press down firmly but not too hard or else you will break the mooncake. Before eating, individually wrap the mooncake and freeze for about 20 minutes.

Enjoy it after freezing, or keep it in the freezer with the individual plastic wrap. Consume within 5 days.