Quoting from [kivi]:
How about giving the recipe?
Ungluten Wheat Starch Ingredients:
85g glutinous rice flour
70g ungluten wheat starch
1 tbsp rice flour
2.5 tbsp castor sugar
100ml boiling water
125ml skim milk or milk
60ml coconut milk
1 tsp corn oil
Koh Fun or Puddling Flour (Cooked glutinous rice flour)
Method:
1. Dissolve sugar in the boiling water and leave aside to cool.
2. Sieve the flour mixture into a large mixing bowl. Add in the milk, coconut milk and lastly the cooled syrup. Mix till you get a smooth batter, otherwise strain the mixture till smooth.
3. Pour this batter into a greased bowl and steam on high heat for 25 minutes.
4. When the dough is cooked, leave it to cool for a while and while still warm knead in the corn oil till you get a smooth dough.
5. Wrap the dough up with glad wrap and chill it in the refrigerator overnight or till the dough is very cold before using it.
Making of Koh Fun or Pudding Flour:
Put 50g -100g glutinous rice flour on a tray and bake it in the oven at 160C for 25 - 30 minutes, stirring the flour every 10 minutes.
Shaping your mooncake:
Every mooncake mould differs in size, in this case all weights will be based upon the wooden mooncake mould you see above. Each cell in my mould is about 53 - 55g in weight, the slight difference in weight is due to the complexity of the chinese character that is engraved.
For my chilled mooncake I use 25g chilled mooncake dough and 30g filling.
Method:
1. Cut a piece of chilled mooncake dough about 25g in weight, pat both sides with koh fun and put the dough in between 2 pieces of glad wrap (I use freezer bag), press the dough firmly into a flat round shape and wrap in the filling. Coat it with koh fun (very important).
2. Dredge the mould with koh fun, remove any excess by knocking. Insert the coated dough into the mould. Press until a flat surface is attained, removing any slight excess in the dough. It might get sticky, so do this with the help of koh fun.
3. Knock out the shaped mooncake from the mould by knocking the mould once in the South direction, then once in the West and finally once in the East. While doing this have the other hand ready at all time to catch the dislodged mooncake. The mooncake might be dislodged at any time. Handle the dislodged mooncake carefully as they are fragile.
4. Chill the mooncakes in an airtight container.
5. Best eaten within 3 days as no preservatives are used.