Sunday 10 August 2014

Coffee Walnut Mooncake

This mooncake is truely heaven for coffee lovers. It's so lovely that I don't think it should only be made during mooncake, you don't need any mould for this!

This is a recipe that my friend Shirley has generously shared with me. I can't find words to describe how good this is...nuttiness from the walnuts, coffee from the filling and the coffee oil....explosion of flavours in one's mouth! (not forgetting the coffee aroma in the house!)

I bought the coffee paste filling from Phoon Huat (Coffee Mung Bean Paste). It is super delicious!!

Paste fillings from Phoon Huat
Coffee Oil and Ammonium Bicarbonate from Phoon Huat


Coffee Walnut Mooncake
makes 16 big mooncakes (60g dough : 60g filling)
makes 33 medium mooncakes (30g dough : 30g filling)
makes 40 small mooncakes (25g dough : 25g filling)

(A - sieve together)
340g plain flour
30g custard powder
25g corn flour

25g ground walnut

135g butter
60g shortening
110g brown sugar
1 egg
1 egg yolk
2g ammonium powder (for crispy crust, available at Phoon Huat)
2 tsp coffee oil

1kg coffee paste (I used coffee mung bean paste from Phoon Huat)
Walnuts (to be pressed at the top of the mooncake)

Egg Wash
1 egg
1 tsp milk

1. Sieve the ingredients in (A) together and mix in ground walnut. Set aside.

2. Beat ingredients in (C) using a K beater at high speed for 2-3 minutes.

3. Beat in flour mixture (from step 1) at low speed for 1 minute.

4. Wrap the dough with cling wrap and chill to rest the dough for 30 minutes.

5. Divide dough and filling into required size and shape into balls. (I made small mooncakes. Hence dough and fillings are 25g each)

6. For each ball dough, flatten to form a small disc. Wrap the dough skin around the filling and shape into a ball.

7. Place on tray and bake at preheated oven at 180C for 10-15 min, remove from oven and brush with egg wash. Decorate the mooncake by pressing a walnut at the top and then bake for another 10-12 min. (Alternatively, apply egg wash and put walnut at the top first, then bake at 180C for 25 min)

8. Remove from oven and let the mooncake cool down.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

I’m also submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom’s Mom

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. Hi LY,

    I'm sure the coffee fragrance of these mooncakes make them very yummy too :D


  2. I love coffee,I love walnuts,so this sure is my favourite^^
    Thank again for linking with Beast Recipes^^

  3. Hello LY, can I bring some of my lotus flavour walnut moontarts and exchange some of your coffee walnut mooncakes? ^-^!

    1. That's a good idea. But I baked these for a gathering so all finished already.

  4. this is so lovely.. i love your presentation of the mooncakes... coffee sounds fantabulous!

  5. Hi.
    May i ask do we apply egg wash directly after removing from oven or need cool down first?
    Is omit coffee oil will make a diff in taste?
    Thks :)

    1. Hi CheezyHeart, you don't need to cool down before applying the egg wash. The coffee oil does make a difference. Hope this helps. :)

  6. Hi LY, may I check can I omit ammonium powder or any replacement for ammonium powder?
    I have bought all the ingredients except short of ammonium powder. Pls help! Many thanks in advance

    1. Hi Ivy, I'm told the ammonium powder gives a crispy crust but I suppose you can omit.



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