Chinese mooncakes (snow skin mooncakes)

For the outer dough

1. Sift the cooked glutinous rice flour and confectioner's sugar together into a bowl. Add the coconut oil and water and mix to combine. If you'd like to add color, add a little at this point either to all or part (I added a little freeze dried strawberry to give pink tinge; matcha powder is another good option). Press the mixture together, adding a little more water if it breaks up too much. Weigh out 4 pieces of 17g each (you will have spare).

For the filling

1. Toast the sesame seeds in a dry skillet for around 4 min until they start to smell nutty and sizzle slightly. Transfer to a food processor and leave to cool before pulsing until smooth, scraping down the sides as needed. 
2. Add the butter and sugar to the sesame seeds and pulse until mixed through. Add the glutinous rice flour and pulse to mix. Form the dough into 30g balls - you should get 4. 

To form mooncakes

1. Flatten the pieces of outer dough into a thin round then place one of the sesame filling balls on top of a round. Wrap the outer dough around the filling, kneading it around as needed, so it covers completely. Repeat with the rest.
2. Lightly flour the mooncake mould then carefully put one of the mooncakes inside. Place on a surface and press down the top of the mould so that it imprints the top then press out the mooncake. Repeat with the rest then serve. You can keep them chilled for a couple days or slightly longer frozen.