Coffee Snow Skin Mooncakes Recipe

Introduction

Coffee Snow Skin Mooncakes offer a delightful twist on the traditional mooncake with a smooth, coffee-infused dough and rich coffee bean paste filling. These no-bake treats are perfect for sharing during festive occasions or as a unique dessert to impress friends and family.

Ingredients

• 150 g sweetened white bean paste (shiro an)
• 50 g mochiko flour (sweet rice or glutinous rice flour)
• 57 g very strong black coffee (warm or hot)
• 180 g coffee bean paste (see recipe link)

Instructions

1. Step 1: Prepare the filling by rolling 1-2 tablespoons of the coffee bean paste into small balls. Place these balls in the freezer until ready to use to make wrapping easier.
2. Step 2: In a microwave-safe glass bowl, mix the sweetened white bean paste and mochiko flour until well combined. Add the warm strong coffee and stir until smooth.
3. Step 3: Microwave the mixture for 1 minute. Use a solid metal spoon to stir thoroughly, mixing cooked and uncooked parts evenly.
4. Step 4: Microwave the mixture for another 1 minute and stir again until the dough is evenly cooked.
5. Step 5: Scrape the dough onto a lightly greased baking pan and allow it to cool slightly.
6. Step 6: Cut the dough into 8 equal pieces using scissors or a plastic dough cutter.
7. Step 7: Flatten each piece, place a frozen filling ball in the center, and wrap the dough around it completely.
8. Step 8: Press each filled ball into a lightly greased mooncake mold to shape. For a better shape, cool the mooncakes in the freezer for 20-30 minutes, then re-press using the mold.
9. Step 9: Enjoy your coffee snow skin mooncakes fresh or chilled.

Tips & Variations

• You can substitute white bean paste filling with other favorites—check out various mooncake filling ideas to customize your treat.
• Use a solid metal spoon rather than wooden spoons to stir the hot dough mixture to avoid breakage.
• Re-pressing the mooncakes after chilling helps maintain a crisp, clean design shape.

Storage

Store coffee snow skin mooncakes in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature before serving or enjoy chilled directly from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of coffee for this recipe?

Yes, any strong black coffee works well. Instant espresso powder dissolved in hot water is a good alternative if you want a more intense coffee flavor.

What is the best way to prevent the dough from sticking to the mold?

Lightly grease the mooncake mold with a neutral oil before pressing the dough to prevent sticking and to help release the mooncakes easily.

Coffee Snow Skin Mooncakes Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Delight in the unique and elegant Coffee Snow Skin Mooncakes, featuring a smooth coffee-infused dough wrapped around a rich sweetened coffee bean paste filling. This no-bake, microwave-cooked dessert combines the traditional mooncake elements with a modern twist of robust coffee flavor, perfect for festive occasions or a special treat.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 4 minutes
• Total Time: 24 minutes
• Yield: 8 mooncakes 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Filling

• 180 g coffee bean paste (prepared)
• 1–2 tablespoons sweetened coffee bean paste per mooncake ball (for rolling)

Mooncake Skin

• 150 g sweetened white bean paste (shiro an)
• 50 g mochiko flour (sweet rice or glutinous rice flour)
• 57 g very strong black coffee (warm or hot)

Instructions

1. Prepare the Filling: Roll 1 to 2 tablespoons of the sweetened coffee bean paste into small balls. Place these balls in the freezer to firm up, making it easier to wrap them with the dough later.
2. Mix the Mooncake Skin Ingredients: In a sturdy microwave-safe glass bowl, combine the sweetened white bean paste and mochiko flour. Blend well until the bean paste is fully incorporated into the flour.
3. Add Coffee and Stir: Pour in the warm or hot very strong black coffee, and stir the mixture thoroughly until smooth.
4. Microwave Cooking – First Interval: Microwave the mixture for 1 minute to begin cooking the dough.
5. Stir the Dough: Using a solid metal spoon, stir the cooked and uncooked parts together evenly to promote consistent cooking.
6. Microwave Cooking – Second Interval: Microwave the dough mixture for another 1 minute.
7. Final Stir and Transfer: Stir once again to blend any remaining uncooked parts. Then scrape the cooked dough onto a lightly greased baking pan to prevent sticking.
8. Divide the Dough: Cut the mooncake dough into 8 equal pieces using scissors or a plastic dough cutter.
9. Assemble Mooncakes: Take each piece of dough, flatten it, and wrap it around one of the pre-frozen filling balls. Ensure the filling is completely enclosed.
10. Shape the Mooncakes: Place the filled dough pieces into a lightly greased mooncake mold and press firmly to imprint the traditional pattern.
11. Set the Shape: Since the dough is warm, the mooncakes may lose some shape after molding. Chill them in the freezer for 20-30 minutes, then re-press in the mold if desired for a sharper design.
12. Serve and Enjoy: Your Coffee Snow Skin Mooncakes are ready to enjoy immediately or can be kept chilled until serving.

Notes

• For easier handling, keep the coffee bean paste filling frozen until ready to assemble.
• You may substitute the coffee bean paste with other mooncake fillings such as sweetened white bean paste.
• Use a solid metal spoon for stirring the hot dough to prevent spoon damage.
• Re-press chill-set mooncakes to enhance the traditional pattern clarity.
• Store finished mooncakes refrigerated if not consumed immediately, consume within 2-3 days for best freshness.

Keywords: Coffee Snow Skin Mooncakes, mooncakes, coffee dessert, no-bake mooncakes, Asian dessert, mochiko flour dessert, coffee bean paste, tea time treat