Mocha Coffee Mooncakes

Name: Mocha Coffee Mooncakes
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 140 g White kidney bean paste (see page 231, for the crust); 4 tsp Cocoa powder (about 20 ml, for the crust); 1/2 tsp Pure instant coffee powder (about 2.5 ml, for the crust); 2 tsp Cooked flour (about 10 ml, for the crust); 1 tsp Butter caramel sauce (about 5 ml, for the crust); 150 g White kidney bean paste (for the milky bean filling); 2 tbsp Whole milk powder (about 30 ml, for the milky bean filling); 80 g White kidney bean paste (for the coffee caramel filling); 1 tsp Pure instant coffee powder (about 5 ml, for the coffee caramel filling); 2 tsp Cooked flour (about 10 ml, for the coffee caramel filling); 2 tsp Butter caramel sauce (about 10 ml, for the coffee caramel filling)

No-bake mocha coffee mooncakes are made with a white kidney bean filling base, with mocha coffee incorporated into both the crust and filling for a uniquely delicious flavor.

1h 45m

Easy

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Ingredients

White kidney bean paste (see page 231, for the crust) 140 g

Cocoa powder (about 20 ml, for the crust) 4 tsp

Pure instant coffee powder (about 2.5 ml, for the crust) 1/2 tsp

Cooked flour (about 10 ml, for the crust) 2 tsp

Butter caramel sauce (about 5 ml, for the crust) 1 tsp

White kidney bean paste (for the milky bean filling) 150 g

Whole milk powder (about 30 ml, for the milky bean filling) 2 tbsp

White kidney bean paste (for the coffee caramel filling) 80 g

Pure instant coffee powder (about 5 ml, for the coffee caramel filling) 1 tsp

Cooked flour (about 10 ml, for the coffee caramel filling) 2 tsp

Butter caramel sauce (about 10 ml, for the coffee caramel filling) 2 tsp

Instructions

Prepare the dough and fillings

Mix the ingredients for the crust, the milky bean filling, and the coffee caramel filling separately. Knead repeatedly until everything is fully combined and uniform.

Divide and wrap the fillings

Divide the crust and the two fillings each into 6 equal portions and roll each into a small ball. Take one portion of the milky bean filling, flatten it, and place one portion of the coffee caramel filling on top. Wrap the coffee caramel filling inside the milky bean filling in the center. Repeat until all 6 portions are wrapped.

Wrap the mooncakes

Take one portion of the crust and roll it into a round with a rolling pin. Use a dough scraper to carefully lift the round crust off the work surface. Place the prepared filling in the center of the crust. Wrap the filling with the crust, taking care that the crust has no cracks and is as even in thickness as possible.

Shape the mooncakes

Place the wrapped mooncake dough into a mooncake mold and press to form the mooncake shape. Shape all the mooncakes in this way, then place them in the refrigerator to chill before serving.