Black Sesame Snow Skin Mooncakes for 6

Instructions:

1. Pulse the toasted black sesame seeds in a food processor until they release their oil and become a thick paste.
2. Stir in the powdered sugar, oil, and warm water. Mix until the paste is smooth and holds its shape.
3. Divide the filling into 6 equal balls (approx. 20-25g each) and set aside.
4. Whisk the glutinous rice flour, starch, and powdered sugar in a pan over low heat for 2 minutes to remove the raw flour taste.
5. Slowly pour in the milk, oil, and vanilla, stirring constantly with a spatula.
6. Continue stirring over medium-low heat until the dough forms a cohesive, glossy ball that pulls away from the sides of the pan.
7. Transfer the dough to a plate, cover with a damp cloth, and let it cool for 10 minutes.
8. Split the dough into 6 equal portions (approx. 25-30g each).
9. Roll a piece of dough into a flat circle and wrap it around the sesame filling ball, then press into a mooncake mold.