Marbled (Pink) Lychee, Raspberry, Rose Mooncake with KITKAT® Spread and KITKAT® bites

Ingredients

Preparation

1

Combine glutinous rice flour, icing sugar, shortening and iced water together in a dough
2

Divide the dough into 2, leave 1 part white and the other part to combine with pink colouring
3

Divide into 35g portion (18g white dough, 17g pink dough)
4

Combine 10g of KITKAT Spread and 5g KITKAT bites per portion, cling wrap and freeze into a ball shape
5

Combine Lotus Paste, Lychee Essence, Rose Essence and Raspberry together, portion into 20g
6

For each filling portion, wrap 20g Lotus Paste around KITKAT ball, cling wrap it and freeze for 5min
7

Wrap the filling with 35g dough, lightly dust with glutinous rice flour before inserting into the mooncake mould and pressing into desired shape
8

Store mooncakes in the fridge