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
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 14
Ingredients
- 120g Cake flour/Plain flour
- 10g Matcha powder
- 100g Sugar syrup
- 40g Peanut oil
- ½tsp Alkaline water
- Filling
- 420g Red bean paste (store bought), divide into 14 portions, 30g each
- dough skin : 18g
Instructions
- 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 15 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.
Notes
Baked Matcha Mooncakes 抹茶烤皮月饼
Prep time
Cook time
Total time
Author: Ann Low
Serves: 14个
Ingredients
- 120克 底筋/中筋面粉
- 10克 抹茶粉
- 100克 糖浆
- 40克 花生油
- ½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
Instructions
- 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15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。***抹茶月饼表层无需涂蛋液
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.
Can I reduce the golden syrup? If yes , how much should I use?
Thank you.
Hi Jessy, the mooncake cannot last long and dry if you reduce the golden syrup.
Hi Ann,
I tried baking this but the skin crack during 2nd time of baking and the bottom was burnt. Please advise what is the cause of it ? is it the oven too hot ?
Hi Ivy, What type of oven are you using at home? You may reduce the oven temp to 160 deg C.
I use convection oven at home.. I did bake at 160 deg C and off the bottom heat.. The skin seem hard but still able to cut.. Hope it will be softer in next 2days..
Hi Ivy, Sorry I don’t know how to use convection oven. Besides the reducing of oven temp, you may also need to shorten the time of baking.
ps. if you find the lotus filling is too dry, you can tap a little oil on it and knead well.
Thanks for sharing. If I add some nuts to the filling, what would be a good choice of nuts and the quantity? Thanks
Hi Adeline, can add chopped macadamia nuts or hazelnuts in the filling.
The sugar syrup.. is it corn syrup or do I make sugar syrup by melting sugar into water?
Hi Mae, It takes long time to cook the sugar syrup to caramel. You can use corn or golden syrup instead.
I love the contrast of the colours green and red. Really lovely!
You have captured these moonies in such a dainty and pretty way. Love it.
ANother lovely creation, similar to chocolate recipe huh!
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.Zoe
抹茶口味的我最爱! 你的模子很可爱, 特别!:)
Hi Ann, love the design of this mooncake mould … a teapot pouring of tea into a cup.
Wow, I'm mesmerized by all the pictures and the plate. A very good presentation and I like the mould, so cute! Thumbs up!
i love your mini mooncakes.. the mould is so pretty… if these were for sale, i will grab them without doubts
Hi Ann,This is so beautiful. I am a big fan of matcha and I am loving your green moonies. mui
去年玩黑色,今年红色,好吧,明年就这个颜色吧 🙂
绿茶、红豆沙。日式风味也 。。。。 好棒。。 赞。
I like that color! Looks interesting 🙂
Ann, i baked Matcha mooncake too. Love it.
Ann, just looking at the photos make me happy!
Ann , your mooncakes made me smile , the design is really pretty 😀 How come they don't sell this kind of mooncake mould here *sigh*
A stunning looking mooncake to welcome September!
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。。呵呵呵可是呢,绿茶我家人都不能接受,做了一些裹绿茶馅的,都变了送朋友了
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.
Hi CI, Thanking for highlighting the typo error. 中秋节快乐!
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?
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!
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.
抹茶我的最爱,我带走哦!
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!Sam
Hi Sam, Don't think this is available at Taobao. Is from Malaysia. You can try at Ghim Hin Lee.
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!
Sam
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?
Sam
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.
Thank you Sam for your compliment :))
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…
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.
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……
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 🙂
Thanks for sharing. If I add some nuts to the filling, what would be a good choice of nuts and the quantity? Thanks
Hi Adeline, can add chopped macadamia nuts or hazelnuts in the filling.
Hi Ann,
I tried baking this but the skin crack during 2nd time of baking and the bottom was burnt. Please advise what is the cause of it ? is it the oven too hot ?
Hi Ivy, What type of oven are you using at home? You may reduce the oven temp to 160 deg C.
I use convection oven at home.. I did bake at 160 deg C and off the bottom heat.. The skin seem hard but still able to cut.. Hope it will be softer in next 2days..
Hi Ivy, Sorry I don’t know how to use convection oven. Besides the reducing of oven temp, you may also need to shorten the time of baking.
ps. if you find the lotus filling is too dry, you can tap a little oil on it and knead well.
The sugar syrup.. is it corn syrup or do I make sugar syrup by melting sugar into water?
Hi Mae, It takes long time to cook the sugar syrup to caramel. You can use corn or golden syrup instead.
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!
Sam
Hi Sam, Don't think this is available at Taobao. Is from Malaysia. You can try at Ghim Hin Lee.
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?
Sam
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.
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!
Sam
Thank you Sam for your compliment :))
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……
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 🙂
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…
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.
I love the contrast of the colours green and red. Really lovely!
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.
Zoe
抹茶口味的我最爱! 你的模子很可爱, 特别!:)
You have captured these moonies in such a dainty and pretty way. Love it.
ANother lovely creation, similar to chocolate recipe huh!
i love your mini mooncakes.. the mould is so pretty… if these were for sale, i will grab them without doubts
去年玩黑色，今年红色，好吧，明年就这个颜色吧 ：）
Wow, I'm mesmerized by all the pictures and the plate. A very good presentation and I like the mould, so cute! Thumbs up!
Ann , your mooncakes made me smile , the design is really pretty 😀 How come they don't sell this kind of mooncake mould here *sigh*
Hi Ann,
This is so beautiful. I am a big fan of matcha and I am loving your green moonies.
mui
I like that color! Looks interesting 🙂
Ann, i baked Matcha mooncake too. Love it.
绿茶、红豆沙。日式风味也 。。。。 好棒。。 赞。
Ann, just looking at the photos make me happy!
Hi Ann, love the design of this mooncake mould … a teapot pouring of tea into a cup.
A stunning looking mooncake to welcome September!
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
可是呢，绿茶我家人都不能接受，做了一些裹绿茶馅的，都变了送朋友了