Coffee Snowskin Mooncakes 咖啡冰皮月饼
Prep time: 
Cook time: 
Total time: 
Serves: makes 15 pieces
  • 25g Kao fen (糕粉)
  • 115g Snowskin flour (KCT pinpe premix powder)
  • 25g Icing sugar (sifted)
  • 23g Crisco
  • 150g Water
  • 2 tsp Coffee powder
  • ½ tbsp Kahlua liqueur
  • 1tbsp Coffee paste or Chocolate paste
  • extra kao fen for dusting
  • 375g Coffee lotus paste, divide into 15 portions, 25g each
  1. Combine kao fen and snowskin flour in a medium bowl and set aside.
  2. Boil water with icing sugar and crisco together. Stir with a hand whisk until crisco melted, off heat. Add 2 tsp instant coffee powder, stir well and lastly add ½ tablespoon kahlua liqueur into it.
  3. Pour hot liquid mixture to the flour and use a rubber spatula to stir mixture to a soft dough, add 1 tbsp coffee paste, mix well and leave dough to cool. Then knead dough to smooth, add little more kao fen if dough is sticky.
  4. Divide dough into 15 portions, 20g each. Wrap the snowskin dough around the coffee lotus paste and shape it into a ball..
  5. Dust with some kao fen and press firmly into mould - unmould it and store in an airtight container.
  6. Chill snowskin mooncakes before consuming.
Recipe by Anncoo Journal at