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Coffee Snow Skin Mooncakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/coffee-snow-skin-mooncakes-recipe/