Ping Pei Mooncake with Custard Filling

Ingredients:

Unbaked pastry skin
150 grams icing sugar
180 grams kou fun (commercial cooked glutinous rice flour)
40g shortening
180 grams ice-cold water
A few drops peach colouring
1/8 tsp. vanilla essence

Filling (1):
500 grams lotus paste

Custard filling (2):
30 grams plain flour (A)
45 grams corn flour (A)
20 grams custard powder (A)
10 grams milk powder (A)
150 grams castor sugar (A)
65 grams evaporated milk (B)
65 grams whipping cream (B)
80 ml. coconut milk (B)
1 egg (B)
20 grams butter
80 grams cream style sweet corn

Procedure:

Custard Filling (2): Mix (A) together in a mixing bowl. Add in (B) to mix. Strain mixture into a saucepan. Add in butter and cook over a very low heat, stirring with a hand-whisk until mixture turns creamy. Transfer to a tray and steam for 10–12 minutes. Remove from the steamer, add in sweet corn and blend until fine in a food processor. Divide into 40g portions. Wrap 1 portion lotus paste (60g) around the custard filling. Leave aside.

Pastry skin: Sift kou fun and icing sugar into a mixing bowl. Make a well in the centre and add shortening, essence and water. Quickly knead until dough is soft and smooth. Leave to rest for 20 minutes. Divide dough into 1/3 portion and add in peach colouring to blend. Leave the remaining portion plain. Combine plain colour and coloured dough together and cut each into 60 grams. Flatten dough by rolling between two sheets of plastic wrap. Coat balls of filling with kou fun before wrapping. Press into a wooden mooncake mould. Knock out to dislodge ping pei mooncake. Chill ping pei mooncake in the refrigerator.