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Coffee Snow Skin Mooncakes Recipe

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★★★★★

4.6 from 84 reviews

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.

Ingredients

Scale

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

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