If you love coffee and easy desserts, these Coffee Snow Skin Mooncakes are a delightful treat. This simplified, microwave-based snow skin method produces tender, chewy mooncakes with a rich coffee-flavored filling. They are vegan, gluten-free, and quick to prepare—perfect alongside your morning or afternoon cup of coffee.
PLEASE NOTE: This recipe follows a shortcut snow skin method that incorporates sweet white bean paste into the dough and uses the microwave. It differs from traditional recipes that rely on cooked glutinous rice flour, icing sugar, shortening, and water, but it yields delicious, easy-to-make mooncakes with less time and effort.
Why this recipe works
- Extremely easy — no steaming required
- Made in the microwave with minimal equipment
- Few ingredients
- Gluten-free and vegan
- Highly customizable — swap in many different fillings
Ingredients for Coffee Snow Skin Mooncakes
- Sweetened white bean paste (shiro an) — a smooth, sweet paste made from white beans; commonly used in Asian confections.
- Glutinous rice flour (mochiko) — sometimes labeled sweet rice flour. Do not substitute regular rice flour.
- Very strong black coffee — warm or hot, to infuse the dough with coffee flavor.
Filling Ideas
For these mooncakes I used a coffee bean paste made from white bean paste combined with coffee extract, but you can also use classic lotus paste, red bean paste (koshi-an), or mung bean paste.
For more filling ideas, refer to the author’s list of mooncake fillings.
Equipment
A mooncake mold makes the finished mooncakes look polished and engraved. Small 50g molds are ideal for individual portions.
Step-by-Step: How to Make Coffee Snow Skin Mooncakes
How to Make Coffee Snow Skin Mooncakes
STEP 1
Prepare the filling by rolling sweet coffee bean paste (or your chosen filling) into 1–2 tablespoon-sized balls. Freeze until firm; this makes wrapping much easier.
STEP 2
In a microwave-safe glass bowl, combine the sweetened white bean paste and glutinous rice flour. Stir until well incorporated.
STEP 3
Add the hot strong coffee and whisk until smooth.
STEP 4
Microwave the mixture for 1 minute.
STEP 5
Stir with a solid metal spoon to evenly combine the cooked and uncooked parts. Microwave another minute. The dough should be hot and slightly translucent.
STEP 6
Stir again, then transfer the dough onto a lightly greased pan. Flatten with a rolling pin or gloved hands (dough will be hot).
STEP 7
Cut the flattened dough into 8 equal pieces using scissors or a plastic cutter.
STEP 8
Wrap each piece around a frozen filling ball, sealing the edges.
STEP 9
Place the filled piece into a lightly greased mooncake mold and press to form the pattern and shape.
STEP 10
For the best texture and appearance, chill the finished mooncakes in the freezer for 20–30 minutes before serving. Enjoy.
Filling Variations
Snow skin mooncakes pair well with many fillings. Ideas include:
- Lotus paste — the classic sweet filling in many mooncakes.
- Shiro-an (sweet white bean paste) — smooth and sweet, a great neutral base.
- Koshi-an (smooth red bean paste) — a traditional option with a delicate texture.
- Mung bean paste — lightly sweet and naturally yellow; try a homemade two-ingredient version for a lighter option.
Final Tips
- Pre-freeze the filling for 1–2 hours so it’s much easier to wrap and less messy.
- If the mooncakes lose some detail because the dough was warm when molded, chill them briefly and re-press in the mold for sharper patterns.
- Use a light spray of oil or a thin brush of melted coconut oil to grease molds and pans.
Coffee Snow Skin Mooncakes (Vegan, Gluten Free)
Equipment
- 1 50g mooncake mold
Ingredients
Snow Skin Mooncake Dough
- 150 g sweetened white bean paste (shiro an)
- 50 g mochiko / glutinous rice flour
- 57 g very strong black coffee, warm or hot
Mooncake Filling
- 180 g coffee bean paste (or substitute lotus paste, red bean paste, or mung bean paste)
Instructions
Prepare the filling
- Roll 1–2 tablespoons of filling into balls and freeze until firm.
- Frozen filling makes wrapping much easier and neater.
Make the mooncake skin
- Mix white bean paste and glutinous rice flour in a sturdy microwave-safe bowl until combined.
- Add hot strong coffee and stir to a smooth consistency.
- Microwave 1 minute, stir with a metal spoon, then microwave another minute.
- Stir until an even, slightly translucent dough forms, then scrape onto a lightly greased pan.
Shape the mooncakes
- Cut the dough into 8 portions.
- Wrap each portion around a frozen filling ball and seal edges.
- Press into a lightly greased mooncake mold. If detail is lost, chill for 20–30 minutes and re-press.
- Serve chilled or at room temperature. Enjoy.
Notes
*Swap in lotus paste, white bean paste, or red bean paste for different flavors.
Grease molds with a light oil spray or a thin layer of melted oil to prevent sticking.
This shortcut snow skin method differs from traditional recipes but offers a fast, tasty alternative.
Nutrition
See All My Mooncake Recipes HERE
