This recipe makes approximately 7 x 50g snow skin mooncakes. I used Redman's Snow Skin Pre-mix and Redman's pre-made Lotus Paste. The chocolate shells are also from Phoon Huat. 

The Mid-Autumn Festival is right around the corner. These Peach Soju Snow Skin Mooncakes are filled with a chocolate Soju ganache centre, with a pink and purple gradient skin.

To get the two-toned snow skin, simply make two different colours of dough. Roll them into small sausages, twist them together, then roll them into a ball. Flatten the ball and you've got yourself a beautiful two-toned snow skin mooncake!

by Sumopocky

Quantity
Makes approximately 7 x 50g snow skin mooncakes

Ingredients
[For Snow Skin]
100g of Snow skin Pre-mix
60ml of Water
20g of Shortening

[For Peach Soju Chocolate Balls]
7 x Chocolate Shells
40g of Dark Chocolate
20g of Heavy Cream
20ml of Peach Soju

[For Lotus Paste]
150g of Lotus Paste (Redman's no added sugar ready-made paste)
10ml of Peach Soju

Directions
[For Snow Skin]
1. Knead in the Snow Skin Pre-Mix with shortening
2. Gradually add the water while you knead the dough
3. Wrap in cling wrap and set aside at least 10 minutes

[For Peach Soju Chocolate Balls]
1. Heat up heavy cream and pour over chocolate, stir till it's melted
2. Add in Peach Soju, and mix well
3. Transfer to a piping bag, and pipe into ready-made chocolate shells (I got mine from Redman)

[For Lotus Paste]
1. Knead Peach Soju into the lotus paste and set aside

[To Assemble]
1. Remove the snow skin dough from the fridge, and divide into 2 portions. To one of the portions, add red food colouring and knead it in to get pink dough. To the other portion, add red+blue food colouring and knead it in to get purple dough
2. Portion out the ingredients according to the following:
- 25G of Snow Skin(12g of white, 13g of pink dough)
- 20G of Lotus Paste
- 1 xChocolate "yolk"
3. Be sure to cover the snow skin with cling wrap as you work, to avoid it from drying out.
4. Roll the lotus paste into a ball, and flatten into a disc with the palm of your hand. Wrap the chocolate "yolk" with the lotus paste, and roll into a ball.
5. Roll the two coloured dough into 2 small sausages, twist them together, then roll them into a ball.  Flatten into a disc between your palms, and wrap Step 4.
6. Dust the mooncake with the snow skin pre-mix, and place into the mooncake mould.
7. On a dusted surface, press down the mooncake using the mould.
8. Chill in an airtight container before serving.

[For Macaron Shells] 

I’ve been wanting to make a macron version of a “bento cake”, and I finally had the chance to do so! For Valentine's Day, I baked a Heart Macaron Bento Cake.

It consists of 3 layers of macaron shells, filled with white chocolate, earl grey ganache, and dark chocolate ganache. The words were piped with melted white chocolate. I used ganache because it is more stable in Singapore's hot and humid weather, and doesn't melt as fast as buttercream. I personally also prefer the taste of ganache versus buttercream.