Calamansi Fuji Red Apple Mooncake

Ingredients:

CALAMANSI SNOWSKIN 

• 2 tablespoons Le Fruit de MONIN Calamansi
• 95g Water
• 65g Cooked glutinous rice flour
• 25g Icing sugar
• 20g Shortening 

RED FUJI APPLE COCOA NIB FILLING 

• 2 tablespoons Le Fruit de MONIN Fuji Red Apple
• 130g Lotus paste
• 2 tablespoons Cooked glutinous rice flour
• 15g Cocoa nib 

Garnish:

• Marigold rose petals 

Preparation:

CALAMANSI SNOWSKIN  

1. Mix the MONIN fruit mix (Calamansi) and water in a container.  

2. Mix the glutinous rice flour and icing sugar together and pour into the mixing bowl of the stand mixer. 

3. Add in shortening and mix at low speed using the paddle attachment. 

4. Add in syrup mixture gradually until a dough forms.  

5. Remove the dough from the mixing bowl and knead dough for at least 3 minutes to combine. 

6. Divide the dough into 25g each and arrange on a plate. Cover with clingwrap and let it rest for at least 30 minutes.  

FUJI RED APPLE COCOA NIB FILLING   

1. Using the paddle attachment, combine the lotus paste and MONIN fruit mix (Fuji red apple) in the stand mixer.  

2. Mix in the glutinous rice flour and cocoa nibs at low speed. 

3. Chill in the fridge for at least 15 minutes to harden. 

4. Divide the filling into 25g each and arrange on a plate. Cover with clingwrap and keep it aside.  

ASSEMBLY   

1. Flatten a piece of dough into a disc using a small rolling pin. Place a piece of filling in the middle. 

2. Lift the wrapper and gently press down to completely enclose the contents.  

3. Maintain a tight seal on the top and roll into a ball. 

4. Dust the mooncake presser with glutinous rice flour and place the assembled ball into the compartment of the mooncake presser. 

5. Hold the presser in place and press three times firmly before releasing gently.  

6. Garnish with marigold rose petals according to creativity.