No-bake coffee lotus paste mooncakes
Overview
Homemade mooncakes cannot be separated from the oven, and converting syrup into syrup is also difficult for some friends who don’t cook often. I have made a yam and pineapple version before, which is a no-bake type, but the taste is too simple, so today I made this coffee lotus seed paste version. No oven, no inverting syrup, super simple to make. And in terms of taste, it is a particularly layered mooncake. The sweetness of lotus seed and the fragrance of coffee are perfectly combined, giving it an endless aftertaste. Moreover, the red and white lotus seeds are mixed together, and the taste is also different. There are three levels and three flavors, and the mixture creates a romantic atmosphere. Using it to make afternoon tea is a pleasant little treat.
Tags
Ingredients
Steps
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Homemade red lotus paste filling, please refer to the previously posted recipe
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Homemade white lotus paste filling. I have also posted recipes before, please refer to
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Take half of the white lotus paste and add rich coffee
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Rub the coffee into the lotus paste filling until the coffee is completely melted into the filling. Because the lotus paste filling is sweet, I used high-quality coffee, or you can use your favorite instant coffee.
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Divide the coffee lotus paste, white lotus paste and red lotus paste into 30g portions
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First flatten the white lotus paste and wrap the red lotus paste,
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Then wrap it with coffee lotus paste on the outside. Sprinkle cocoa powder into the mold as hand powder to prevent it from sticking to the mold
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Into-mold molding
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Just press it out
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The layers of prepared coffee lotus seed mooncakes are not only different in color, but also in taste. They all share the taste of lotus seed. Cut them into small pieces and taste them bit by bit. From entry to chewing to swallowing, the different sensations it brings you are wonderful and enjoyable. Pair it with a glass of your favorite fruit wine and enjoy it slowly
