Coffee Snow Skin Mooncakes (Vegan, Gluten Free Recipe)
Unlike traditional snow skin mooncake 冰皮月饼 recipes, this Shortcut Snow Skin Recipe incorporates white bean paste in the dough and is made just using the microwave!
Equipment
Ingredients
Snow Skin Mooncake Dough
- 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
Mooncake Filling
- 180 g COFFEE BEAN PASTE , click link to go to recipe
Instructions
Prepare the filling
- Prepare mooncake filling by rolling 1-2 Tablespoons of sweetened coffee bean paste into balls.
- Keep the filling in the freezer until ready to use. Wrapping the filling with the dough later will be so much easier if the filling is pre-frozen.
- NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
Make the Mooncake Skin
- In a sturdy microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the bean paste has been well incorporated into the flour.
- Add the strong coffee and stir until smooth.
- Microwave the mixture for 1 minute
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed
- Microwave the mixture again, this time for 1 minute
- Stir again until all cooked and uncooked parts of the dough are mixed evenly.
- Scrape the cooked mooncake dough onto a lightly greased baking pan
Shape the Mooncakes
- Cut the snow skin dough into 8 pieces using scissors or plastic dough cutter
- Take each piece of the cut dough and fill with the prepared filling.
- Fit the filled pieces into a lightly greased mooncake mold** and press into shape. TIP: these mooncakes sometimes don't hold their original shape since they're made while the dough is still warm. For the best shape, you can let the mooncakes cool in the freezer for 20-30 minutes and re-press the mooncakes back into shape using the mooncake mold.
- Enjoy!
Video
Notes
*You can also use lotus paste, white bean paste, or red bean paste as mooncake fillings. For more ideas on mooncake fillings, check out my ULTIMATE LIST OF MOONCAKE FILLINGS post here.
**I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
PLEASE NOTE: This snowskin mooncake recipe is based on my original shortcut snowskin mooncake recipe (link here) and does not adhere to most traditional recipes, where the mooncake dough is made using cooked glutinous rice flour, icing sugar, shortening and water. While this recipe may differ from the traditional preparation, it still produces delicious and unique mooncakes that are perfect for anyone looking to try something new. It's also less time-consuming and simpler.
Nutrition
Calories: 135kcalCarbohydrates: 31gProtein: 2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gPotassium: 5mgFiber: 1gSugar: 20gCalcium: 9mgIron: 1mgZinc: 0.1mg***Net Carbs: 30g
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