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Thursday 8 September 2022

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

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