MAKE THE FILLING

On a medium-low heat, toast the seeds in a dry skillet for 3-4 minutes until fragrant. Shake the pan occasionally for even toasting. Transfer to a bowl to let cool. Grind in a coffee grinder / or use immersion blender stick / or use a mortar and pestle to crush the seeds into a paste. Add the remaining ingredients, stirring to combine. Refrigerate whilst preparing the snow skin wrapper

MAKE THE SKIN

In a heatproof rimmed bowl, combine the dry ingredients (you can sift this to get out any lumps) Add the coconut milk and oil, stirring until well combined. Place a steamer basket into a large pot with an inch of water. Bring the water to a boil and place the bowl with the dough on to the steamer basket. Cover, bring the heat down to medium, and steam for 15-20 minutes, stirring the mixture once whilst cooking. Remove from heat, and when cool to touch, knead the dough until smooth. Keep the dough from drying out by covering it with a clean, slightly damp, dish cloth.

TO ASSEMBLE

Form a ball of dough about 3/4 the size of the mould cavity. Make a ball of the sesame filling slightly smaller than the size of the dough. Roll the dough into a circle, about 1/8"-thick. Place the filling on top of the wrapper and gather all the edges to wrap around the filling completely, pinching the edges shut. Dust with a bit of sweet rice flour and press, smooth side down, into the wooden mould. Gently, but firmly use your fingertips to press it into the mould, ensuring that the dough fills all the crevices. Grab the handle of the mould and turn it upside-down over your cutting board, rapping it firmly at a 45° angle  until the mooncake comes out of the mould. Continue to assemble them one at a time.

These are best eaten the day you make them. Store them in the refrigerator in an air-tight container. Let the mooncakes come to room temperature (an hour or so) before eating, or steam them for 30-seconds to 1-minute to soften the dough.

Here is the recipe for traditional baked Mooncakes