Lychee Martini Rose Snowskin Mooncake 荔枝马蒂尼玫瑰红豆馅冰皮月饼

Mid-Autumn Festival is around the corner, this year I've created a new flavour that I put together all my favourite elements in one ~ Rose Lychee Martini Snowskin Mooncake! 

An uplifting delicate flavour with a combination of soft and chewy rose-infused snow skin filled with rose red bean paste and Lychee Martini truffle. The snow skin is made with glutinous flour, rice flour, and wheat starch, with no shortening, Gao Fen (糕粉） or premixed flour because I only make a small quantity, I preferred simple ingredients that I can get in my pantry, no need to buy extra ingredients just for mooncakes. ;)

Ingredients: 材料

2 tbsp Glutinous Rice Flour (for dusting) 糯米粉 2汤匙 （手粉）

Rose Red Bean Paste 玫瑰红豆馅 

Lychee Martini Truffle 荔枝马蒂尼酒精巧克力

Snow Skin Dough: 冰皮材料

90g Milk 牛奶 90克

25g Glutinous Rice Flour 糯米粉 25克

20g Rice Flour 粘米粉 20克

10g Wheat Starch 澄面粉 10克

20g Icing Sugar 糖粉 20克

15g Coconut Oil/ Peanut Oil 椰子油/花生油 15克

For rose flavour: Infused with a handful of rose petals or add 1 tbsp rose syrup

This recipe was adapted from my usual snow skin recipe

<<Tap here to view the method ~ snow skin mooncake recipe 点击进入 ～冰皮月饼做法>>

If you are sharing this blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!