Baked Matcha Mooncakes
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Prep time: 
Cook time: 
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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
  1. Mix sugar syrup, peanut oil and alkaline water together thoroughly.
  2. 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.
  3. Divide dough into 14 portions, 18g each and roll into balls. Wrap the dough around the red bean paste.
  4. Shape it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
  5. 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.
  6. 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
Recipe by Anncoo Journal at https://www.anncoojournal.com/baked-matcha-mooncakes/