Divide the snow skin dough into 12 portions, each in 25 grams.
Divide the purple yam filling into 12 portions, each in 21 grams.
Sprinkle some cooked glutinous flour onto the dough and flatten it.
Wrap the filling with the snow skin dough and seal the edges tightly.
Lightly coat it with cooked glutinous rice flour and shake away the excess.
Sprinkle some cooked glutinous flour on to the moon cake mold.
Put the filled dough into the mold to create a pattern on it.
Put the snow skin mooncakes into an airtight container. Chill in the freezer overnight.
Transfer the mooncakes to the fridge for 1 hour before serving for a better texture.