Snow skin mooncake:
This recipe makes 3 cakes. First, soak and cook the mung beans until soft. When there is just a little water left, blend the beans until smooth. Return the beans to the pan and cook with 1/3 cup (70 grams) sugar. Once the sugar is fully incorporated, gradually add the wheat starch, then add 1 tablespoon vegetable oil. Stir over low heat until the mixture thickens and comes together.

Soak the salted egg yolks in a little white wine with some crushed ginger to remove any odor. Rinse off the ginger, then cook the yolks with a little sugar and vegetable oil until cooked through. Toast the nuts, mix them together, and combine with the mung bean paste. Shape into balls, each weighing 2 1/4 ounces (65 grams).

Mix the prepared sugar syrup with vegetable oil and pomelo blossom water, then add to the flour and knead until smooth. The dough will be a bit sticky at first, but after kneading, it will be just right for molding. For coloring, use concentrated juices from orange, elderberry, or kale, cooked with a little sugar to make a thick syrup. Add a few drops to the dough to color it. Use 2 1/4 ounces (65 grams) filling and 3 1/2 ounces (100 grams) dough for each cake.

Press the cakes into molds. Dust the mold with a little cooked glutinous rice flour and lightly oil your hands to make handling the dough easier. Continue to add color to the dough and mold the cakes.

Baked mixed mooncake:
See the baked mooncake recipe at this link:
https://cookpad.wasmer.app/us/recipes/10532668-banh-trung-thu-th%E1%BA%ADp-c%E1%BA%A9m?invite token = SfCjgT PoK5AT5n7hYNd1JBLn shared_at = 1631941251

Cold mochi:
See the mochi recipe at this link:
https://cookpad.wasmer.app/us/recipes/13704066-mochi-banh-d%E1%BA%BDo?invite_token=ysgRpn14Xz4jEcWGjNh3XCqB6shared_at=1631909419

Finish your festive tray with a full variety of mooncakes.