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. Set aside to cool.

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 10 minutes. The dough should still be warm.

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 matcha cream out to let it thaw a bit.

Cover and put into the fridge for about 5 minutes. This will help maintain its shape when using the mold.

Roll the ball into some cooked rice flour and dust off the excess.

Take each individual balls and place the smooth side down towards the mold pattern.

Press down firmly so the pattern is imprinted onto the snow skin 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.