Prepare a baking sheet with parchment lining that can fit your freezer. Transfer the mascarpone cheese filling into a piping bag. Remove the coffee gummy from the mould.
On the baking sheet, pipe 10g mascarpone cheese filling. Add the coffee gummy in the center, and pipe another 15g mascarpone cheese filling on top. Please ensure the coffee gummy is fully covered by the cheese filling. If not, you can wear a glove to fix it. Repeat this step for the remaining ingredients.
Place the baking sheet in the freezer for at least 30 minutes.
Divide the snow skin dough, each in 20 grams. Roll it into a ball.
Sprinkle some cooked glutinous flour onto the dough and flatten it. Make sure the dough is thicker in the center and thinner on the edge.
Remove one cheese filling at a time from the freezer (especially in the summer!). Wrap it with the snow skin dough and seal the edges tightly.
Lightly coat it with cooked glutinous rice flour and shake away the excess.
Sprinkle some cooked glutinous flour onto the moon cake mould.
Put the filled dough into the mold to create a pattern on it.
Put the snow skin mooncakes into an airtight container. Chill in the freezer overnight.
Transfer the mooncakes to the fridge for 1 hour before serving for a better texture. Or leave at room temperature for 15-20 minutes before consuming.