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Make the snow skin by blending the ingredients in a blender until smooth.
Steam the snow skin mixture for 25-30 minutes until cooked through.
Knead the steamed snow skin in a stand mixer until smooth.
Flatten the snow skin and refrigerate for at least 2 hours.
Toast the walnuts and cook the glutinous rice flour.
Make the filling by blending the black sesame seeds, sugar, coconut oil, salt, cooked glutinous rice flour, and honey until a dough-like texture forms.
Fold in the chopped roasted walnuts.
Portion the filling into 25g balls and refrigerate.
Assemble the mooncakes by flattening the snow skin, placing the filling in the center, and wrapping the skin around the filling.
Press the mooncake into a mold to shape it.
Refrigerate the assembled mooncakes overnight before serving.