Baileys Chocolate Snow Skin Mooncakes
Makes 17 50-gram mooncakes
  • 140 grams dark chocolate, chopped
  • Pinch of salt
  • 1½ tablespoons Baileys
  • 1½ tablespoons heavy cream
  • 55 grams dark chocolate, chopped
  • 270 grams no-sugar white lotus paste
  • 1 tablespoon Baileys
  • 20 grams melon seeds, toasted
  • 90 grams kou fen / cooked glutinous rice flour
  • 40 grams icing sugar
  • 5 grams cocoa powder
  • 40 grams cold butter / shortening, chopped
  • 50 ml Baileys, chilled
  • 150 ml ice cream soda / Sprite / 7-Up, chilled
  1. Truffle: Melt the chocolate using a double boiler or a microwave. Whisk in the salt, followed by Baileys and lastly cream. Cover with plastic wrap and chill until firm, 30-minutes to 1 hour. Divide into 10-gram pieces, roll into small balls and refrigerate until firm, about 30-minutes to 1 hour.
  2. Filling: Melt the chocolate using a double boiler or a microwave. Let cool for 5 minutes. Add in the lotus paste and mix well until the chocolate has been fully incorporated. Add in Baileys, followed by melon seeds. Divide into 20-gram pieces and roll into balls. Take one ball, flatten it slightly then wrap a piece of truffle inside. Roll it into a ball again and repeat. Refrigerate until firm, about 30 minutes to 1 hour.
  3. Skin: Sift the kou fen, icing sugar and cocoa powder into a large mixing bowl. Add in cold butter and rub it in with your finger tips until small lumps of butter remain. Add in Baileys and ice cream soda and mix to form a soft dough. Knead the dough in the mixing bowl until smooth. Divide into 20-gram pieces and cover with a plastic wrap or tea towel when not in use.
  4. Moulding: Dust your hand with cocoa powder. Take a portion of the skin, flatten it, and wrap the filling inside. Dust your mould with more cocoa powder and place the mooncake inside. Stamp it and push it out onto a tray. Once all the mooncakes have been shaped, place the tray of mooncakes in the refrigerator to firm up a little, about 15 to 30 minutes, so that they don't go out of shape when transferred into boxes.
  5. Storage: Transfer the mooncakes into an air-tight container. Place a paper towel over the top before replacing the lid to prevent water from forming on top of the lid and dripping back onto the mooncakes. Refrigerate the mooncakes at least 6 hours or overnight before serving. The mooncakes can keep for up to 3 to 4 days in the refrigerator before the skin starts to dry out. The mooncakes are best served chilled with a cup of hot Chinese tea.
Naggy Notes
- Adapted from Aunty Yochana (skin), Sherlyn's Hobbies (filling) and Diamonds for Desserts (truffle)
Recipe by Foodie Baker at