In a large glass mixing bowl (one you can put in the microwave), add all of the dry ingredients (rice flour, icing sugar, glutinous rice flour and corn flour), sieving each of the flours one by one into the bowl. Mix together using a whisk.

Pour the wet ingredients into the bowl with the dry ingredients (the flours) and give it a good mix to incorporate all of the ingredients.

Return the bowl back to the microwave, and turn the timer back to 1 minute again. Then remove the bowl again. Once the mixture has fully set using a tea towel to hold the bowl, remove the dough (solid mixture) from the bowl into a chopping board.

Let the dough (this will be the mooncake skin) cool a little before kneading it. Then knead the dough until smooth, wrap in either cling film or parchment paper and set aside until ready to use.

Now, get the paste fillings from the fridge, and weigh each filling to 30g. Place on a plate or baking tray and set aside until ready to use.

Go back to the dough and cut into 4 quarters. You can colour the dough with food colouring or leave them uncoloured. Tip: if using food colouring, get toothpicks as it will be easier to poke into the holes. You can use any colour you want. Poke a toothpick into the hole of the colour of choice, then brush it onto 1 quarter of the dough. Knead the colour into the dough until visible, add more colour depending on how vibrant you want it to be. Repeat this for the remaining dough if colouring.

Once all of the dough has been coloured, weigh each dough ball to 20g and roll into a ball. Transfer onto a baking tray or plate. Grab one dough ball, using a rolling pin, make the dough large enough to cover one of the filling balls. Place the ball filling in the middle of the rolled out dough, and wrap it around. Then take the moon cake mould, place the ball inside, place it flat on the chopping board on a strip of parchment paper and press the mould on top.

Once pressed down, raise the mooncake mould a little and gently press out the pressed mooncake and it will be released from the mould. Either using a pastry brush or your fingers sprinkle a small amount of peanut powder on top of the mooncake (optional). Place and transfer onto a plate, baking tray or in Mooncake cases.

And repeat step 10 until all of the dough skin and filling has been used up. Tip: every now and again change up the mould template to create other patterns. They can be eaten straight away or place in the fridge until ready to serve and eat.