Chocolate Mooncake with Brandy Truffles
No-bake snow skin chocolate mooncakes wrapped around brandy truffle fillings. Skin: 20 g, Fillings: 30 g.
Ingredients
| 150 g | glutinous fried rice flour | |
| 200 g | icing sugar | |
| 65 g | shortening | |
| 150 g | cold drinking water | |
| 1 tsp | 5 ml | cocoa powder (optional) |
Instructions
- Sieve flour and icing sugar.
- Add shortening.
- Add water, mix well until it forms a dough.
- Set dough aside for 20 mins.
- Make the fillings (brandy truffles) into ball shapes each.
- Divide dough into small portions.
- Flatten dough to wrap up the fillings.
- Seal up dough to enclose filling completely.
- Press into mould.
Skin: 20 g — Fillings: 30 g.