Coffee Snow Skin Mooncakes Recipe

Introduction

Coffee Snow Skin Mooncakes offer a unique twist on traditional mooncakes by combining the rich flavor of strong coffee with a delicate, chewy outer skin. These no-bake treats are perfect for those looking to enjoy a refreshing and aromatic dessert.

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 (prepared; see linked recipe)

Instructions

1. Step 1: Prepare the filling by rolling 1-2 tablespoons of sweetened coffee bean paste into small balls. Place these balls in the freezer to firm up; this will make wrapping easier.
2. Step 2: In a microwave-safe glass bowl, mix the sweetened white bean paste (shiro an) and mochiko flour until well combined.
3. Step 3: Add the warm or hot strong black coffee to the mixture and stir until smooth.
4. Step 4: Microwave the mixture for 1 minute. Use a solid metal spoon to stir thoroughly, blending the cooked and uncooked parts evenly.
5. Step 5: Microwave again for 1 minute and stir once more until fully mixed.
6. Step 6: Transfer the cooked dough onto a lightly greased baking pan.
7. Step 7: Cut the snow skin dough into 8 equal pieces using scissors or a plastic dough cutter.
8. Step 8: Take each dough piece and wrap it around a frozen ball of coffee bean paste filling.
9. Step 9: Place the filled dough into a lightly greased mooncake mold and press to shape. For a better-defined shape, cool the mooncakes in the freezer for 20-30 minutes and then re-press using the mold.
10. Step 10: Enjoy your coffee snow skin mooncakes fresh or chilled.

Tips & Variations

• You can substitute the coffee bean paste filling with other favorites such as white bean paste or red bean paste. Refer to specialized mooncake filling lists for more ideas.
• Use a solid metal spoon for stirring the dough to avoid breakage and ensure smooth mixing.
• Chilling and re-pressing the mooncakes improves their shape, especially since the dough is soft when warm.

Storage

Store the coffee snow skin mooncakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for a bit before eating for the best texture. These mooncakes are best enjoyed fresh but can also be briefly reheated by steaming if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of very strong coffee?

Using very strong coffee enhances the coffee flavor in these mooncakes. If you use regular coffee, the flavor will be milder but still enjoyable.

What can I use if I don’t have a mooncake mold?

If you don’t have a mooncake mold, you can shape the mooncakes by hand into smooth balls or small discs for a more rustic look.

Coffee Snow Skin Mooncakes Recipe

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Delight in these delicate Coffee Snow Skin Mooncakes featuring a soft, chewy skin infused with strong coffee flavor and filled with sweetened coffee bean paste. This no-bake recipe uses microwave cooking to create the tender snow skin dough, offering an elegant and modern twist on traditional mooncakes perfect for festive occasions or coffee lovers alike.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 4 minutes (microwave cooking in two 1-minute intervals plus stirring and shaping time)
• Total Time: 30 minutes
• Yield: 8 mooncakes 1x
• Category: Dessert
• Method: Microwave
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Filling

• 1–2 Tablespoons sweetened coffee bean paste per mooncake (approx. 180 g total)
• Optional: 150 g sweetened white bean paste (shiro an) for alternate fillings

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 1-2 tablespoons of sweetened coffee bean paste into small balls for each mooncake. Place the filling balls in the freezer until firm, which helps to make wrapping easier later.
2. Mix the Mooncake Skin Dough: In a microwave-safe glass bowl, combine the sweetened white bean paste (shiro an) and mochiko flour. Stir thoroughly so the bean paste is well incorporated into the flour.
3. Add Coffee: Pour in the very strong black coffee and stir the mixture until it becomes smooth and consistent.
4. Microwave the Dough – First Cook: Microwave the mixture for 1 minute. Use a solid metal spoon to stir the dough to evenly mix the cooked and uncooked parts, ensuring uniform cooking.
5. Microwave the Dough – Second Cook: Microwave the mixture again for 1 minute. Stir once more thoroughly to blend all parts evenly.
6. Transfer Dough: Scrape the cooked mooncake dough onto a lightly greased baking pan or surface to cool slightly.
7. Cut Dough into Portions: Using scissors or a plastic dough cutter, divide the snow skin dough into 8 equal pieces for shaping (adjust quantity based on number of mooncakes desired).
8. Wrap the Filling: Take each piece of dough and flatten it to wrap around each frozen filling ball, sealing it completely.
9. Shape the Mooncakes: Place the filled dough pieces into a lightly greased mooncake mold and press firmly to imprint the desired shape and pattern. Note that the shape may soften as the dough is still warm.
10. Set and Re-Press: For best results, chill the formed mooncakes in the freezer for 20-30 minutes, then re-press in the mold to sharpen the design and retain shape.
11. Serve and Enjoy: Once shaped and chilled, the Coffee Snow Skin Mooncakes are ready to be enjoyed fresh or stored for later taste.

Notes

• Pre-freezing the filling balls makes wrapping easier and helps maintain the mooncake shape.
• Use a solid metal spoon for stirring after microwaving to avoid breaking utensils.
• You can substitute other fillings like white bean paste; explore more options in the Ultimate List of Mooncake Fillings for variety.
• Snow skin mooncakes are delicate—chilling and re-pressing improve the final presentation.

Keywords: Coffee snow skin mooncakes, snow skin mooncakes recipe, coffee mooncakes, microwave mooncakes, no bake mooncakes, Asian desserts