1. Prepare 220g of pre-mixed powder, 240g of milk, 3g of red rice flour and 3g of matcha powder for iced moon cakes.

2. Because we want to make moon cakes in three colors, we should divide the milk and the pre-mixed powder into three parts. Heat the milk to ensure that the temperature is above 85 degrees. 3. Add 3 grams of matcha powder to one third of the milk to make it green milk.

4. Add 3 grams of red rice flour to the last third of the milk to become pink milk.

5. Pour three colors of hot milk into three bowls of mixed flour, stir it into cotton wool with chopsticks, and then knead it into a ball by hand (adding a little butter will make the dough more round, so this time I insist on the concept of health and less oil, so I didn't add softened butter).

6. Divide the stuffing into 30g portions and knead it into balls for later use.

7. Prepare the required molds and flowers. Brush a thin layer of cooked powder in flowers and molds or directly use this prepared powder. Without the dough coating, it will stick to the mold.

8. Roll the dough into a circle, put the white dough into the homemade mung bean paste stuffing and tighten it down;

9. Put the wrapped ball into the mold, buckle it upside down on the panel, press it at high speed for three times, and then gently lift the mold to make a simple moon cake.