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Baked Matcha Mooncakes 抹茶烤皮月饼


These Baked Matcha Mooncakes are almost the same as my Baked Chocolate Mooncakes but with slight adjustments. It has a mild  matcha fragrance and pair well with red bean paste. No egg wash or glaze is required on these green moonies. Super easy to make!

Baked Matcha Mooncakes

     120g Plain flour
     10g Matcha powder
     100g Sugar syrup
     30g Peanut oil
     1/2tsp Alkaline water
     Filling :  420g Red bean paste (store bought), divide into 14 portions, 30g each
     dough skin : 18g
  • Mix sugar syrup, peanut oil and alkaline water together thoroughly.
  • Sift plain flour and matcha powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
  • Divide dough into 14 portions, 18g each and roll into balls. Wrap the dough around the red bean paste.
  • Shape it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
  • Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
  • Leave mooncakes to cool down completely before storing into an airtight container. 
  • This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncakes for skin to soften (回油)before serving.

  • ~~~~~~~~~~

      120克 面粉
      10克 抹茶粉    
      100克 糖浆
      30克 花生油
      1/2茶匙 碱水  

      馅料: 420克 红豆馅 (买现成的)分成14份,30克一份,搓圆。
      月饼皮 :18克

  • 做法:
  • 把糖浆,碱水和花生油混合均匀。
  • 将面粉和抹茶粉过筛在大碗里,中间挖个洞倒入混合好的糖浆,用橡皮刮刀拌成软面团,盖上保鲜纸放置一旁休息30分钟。
  • 然后将面团分成14份,每份18克,搓圆。包入红豆馅。
  • 搓圆,粘上少许粉。压入月饼模里,扣出排在烤盘上(底部铺纸)。
  • 放入预热烤箱170度C,烤约10分钟,取出去待冷15分钟,再放入烤箱,烤10-15分钟即可。
  • 待月饼完全凉后,可以直接吃或装进盒子里。等月饼回油后(越3天),就可以切块享用了。
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Happy Mid-Autumn Festival!

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.


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  1. Thank you for sharing this recipe.
    My first question is when to add the matcha powder?
    Also, the red bean paste goes outside the dough, or does dough go outside and red bean paste inside?
    Also, what is alkaline water?

    1. Hi Hannah, There are some typo errors in my recipe. The matcha powder is to sieve together with the plain flour.
      I don't quite understand what you mean about the red bean paste inside or outside the dough? Is wrap the red bean paste inside the dough. For alkaline water is also name as lye water. Please google search.

    2. Thank you for the reply!

      The question about the bean paste and dough was due to this wording: "Divide dough into 14 portions, 18g each and roll into balls. Wrap in red bean paste." I think it should say something like: 'wrap dough around the red bean paste'. :-)

      I'll look for lye water. Thank you again!

  2. Hi ann, thanks for the recipe. I had done with chocolate skin yesterday and my kids love it. Btw, you had forgotten to amend the chocolate wording on the methods for both chinese and English version.

    1. Hi CI, Thanking for highlighting the typo error. 中秋节快乐!

  3. 抹茶我的最爱,我带走哦!

  4. 不必egg wash的月饼真的比较省功夫,也不怕涂蛋液使到花纹没了。。呵呵呵

  5. A stunning looking mooncake to welcome September!

  6. Hi Ann, love the design of this mooncake mould ... a teapot pouring of tea into a cup.

  7. Ann, just looking at the photos make me happy!

  8. 绿茶、红豆沙。日式风味也 。。。。 好棒。。 赞。

  9. I like that color! Looks interesting :)

  10. Hi Ann,
    This is so beautiful. I am a big fan of matcha and I am loving your green moonies.

  11. Ann , your mooncakes made me smile , the design is really pretty :D How come they don't sell this kind of mooncake mould here *sigh*

  12. Wow, I'm mesmerized by all the pictures and the plate. A very good presentation and I like the mould, so cute! Thumbs up!

  13. 去年玩黑色,今年红色,好吧,明年就这个颜色吧 :)

  14. i love your mini mooncakes.. the mould is so pretty... if these were for sale, i will grab them without doubts

  15. ANother lovely creation, similar to chocolate recipe huh!

  16. You have captured these moonies in such a dainty and pretty way. Love it.

  17. 抹茶口味的我最爱! 你的模子很可爱, 特别!:)

  18. Hi Ann,

    Your mooncakes are so pretty!

    To me, green tea and red bean is one of the best Asian combining flavours and you use it so well to make your mooncakes.


  19. I love the contrast of the colours green and red. Really lovely!

  20. Hi Ann, I've made the multi-colour snowskin mooncakes today using your recipe. The snowskin dough is still very sticky after adding a little more kaofen to it. After chilling it for a few hrs, it takes me a little more effort to cut the mooncake as the dough sticks to the knife and the plate. However, besides the stickiness, the taste and the texture of the mooncake is great! What did I do wrong that make the dough so sticky? My daughters even commented that they are eating niao gao! haha...

    1. Hi Maria, Are you using the KCT snowskin powder or just gao fen? If you;'re using gao fen for this recipe, then the dough is very wet and sticky.

  21. 您的月饼“巧小玲珑”,我很喜欢!今年我会用您这个recipe尝试做绿茶月饼,因为买了一大包的绿茶粉,要消费掉。谢谢您,感恩......

    1. Hi Xia Mei, 谢谢你到我家。我想你的月饼一定会做的很棒!我一定会到你那儿看看 :)

  22. Hi Ann,

    Thank you for sharing your lovely recipes! The way you pair the moulds with the different flavours is just so apt! I could almost "taste" the mooncakes just with my eyes!

    Where did you get this mould? It's so pretty. I hunted for a long time but couldn't find it in taobao!


    1. Hi Sam, Don't think this is available at Taobao. Is from Malaysia. You can try at Ghim Hin Lee.

    2. Thanks for your reply, Ann! I hope I can find it in Singapore!

      Is the mould used to make the pink mooncake at 8 o'clock position in the 2nd picture of your 9/07/2014 post also from Malaysia?


    3. Hi Sam, I've bought many moulds for Mooncake festival every year. This mould comes in a set that I bought last year for S$10.

    4. Thanks Ann for the picture of your mould! It'll help me recognise it in the stores!

      It occurred to me as I browsed through your recipes that your photography and styling have improved a lot over the years. Keep up the good work!


    5. Thank you Sam for your compliment :))