Salted Egg Yolk Mochi

Mochi Skin Ingredients
120g Japanese glutinous rice flour
200g water
1 tbsp sugar

Salted Egg Yolk Paste Ingredients
1/2 cup Knorr salted egg yolk powder
20g unsalted butter
3 tbsp sugar (to taste)
5-6 tbsp evaporated milk

The Method
1. Combine all the mochi skin ingredients in a bowl and mix well. 
2. Prepare a steamer, cover the bowl of the mixture with a cling wrap or cover the steamer lid with a towel (to prevent the water from dripping into the mochi) and steam the mixture for 15-18 minutes or till translucent. 
3. Remove the mochi from the steamer and let it cool down.
4. Put all the salted egg yolk paste ingredients in a pot and use low fire to cook till it's thicken or turn into paste. 
5. Divide the paste into 8-10 and roll it into balls. 
6. Dust some potato/corn starch on a flat working surface and dust the wooden roller and your hands with some flour too. Transfer some mochi and spread it out thinly by using a wooden roller. 
7. Use a round large cookie cutter to cut out 8-10 mochi skin.
8. Put the rolled salted egg yolk paste on the mochi and slowly close it by pinching the sides of the mochi together. If it's sticky, you may want to dust some flour on the mochi.
*You may freeze the mochi to eat it like snowskin mooncakes*