Happy Mid-Autumn Festival! I made these Lychee Gin Soju Snow Skin Mooncakes to celebrate Mooncake Festival. They are filled with a white chocolate lychee Gin ganache centre, a pleasant twist to a popular flavour - Lychee Martini. 

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 White Chocolate
20ml of Gin
1 drop of Lychee flavouring

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

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 Lychee Gin Chocolate Balls]
1. Heat up heavy cream and pour over chocolate, stir till it's melted
2. Add in Gin and lychee flavouring, 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 the lotus paste and set aside

[To Assemble]
1. Portion out the ingredients according to the following:
- 25G of Snow Skin(12g of white, 13g of pink dough)
- 20G of Lotus Paste
- 1 x Chocolate "yolk"
2. Be sure to cover the snow skin with cling wrap as you work, to avoid it from drying out.
3. 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.
4. Roll the snow skin dough into a ball.  Flatten into a disc between your palms, and wrap Step 3.
5. Dust the mooncake with the snow skin pre-mix, and place into the mooncake mould.
6. On a dusted surface, press down the mooncake using the mould.
7. Chill in an airtight container before serving.