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Baked Red Yeast Mooncakes

6 INGREDIENTS • 7 STEPS • 1HR 5MINS

Baked Red Yeast Mooncakes

Recipe
3.0
3 ratings
Red yeast powder is getting popular as a food colouring for baking and cooking like char siu and peking duck. It’s been used in China and Asian countries for centuries as a traditional medicine. I’ve added about a teaspoon of red yeast powder into this mooncake recipe to give it a nice red colour to the cake without any egg wash and glaze like the traditional mooncakes.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Red yeast powder is getting popular as a food colouring for baking and cooking like char siu and peking duck. It’s been used in China and Asian countries for centuries as a traditional medicine. I’ve added about a teaspoon of red yeast powder into this mooncake recipe to give it a nice red colour to the cake without any egg wash and glaze like the traditional mooncakes.
1HR 5MINS
Total Time
$0.47
Cost Per Serving
Ingredients
Servings
12
us / metric
Red Yeast Powder
1 tsp
Red Yeast Powder
Peanut Oil
1 oz
Peanut Oil
Alkaline Water
as needed
Alkaline Water
Lotus Seed Paste
1 cup
Lotus Seed Paste
Nutrition Per Serving
VIEW ALL
Calories
135
Fat
2.3 g
Protein
3.1 g
Carbs
26.2 g
Love This Recipe?
Add to plan
logo
Baked Red Yeast Mooncakes
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Mix Simple Syrup (3 oz), Peanut Oil (1 oz), and Alkaline Water (as needed) together thoroughly.
step 2
Sift All-Purpose Flour (1 cup) and Red Yeast Powder (1 tsp) in a bowl. Make a well in the center and pour in sugar syrup mixture. Use a rubber spatula to mix and form a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
step 3
Divide dough into 11-12 portions, about 20g each and roll into balls. Wrap the dough around the Lotus Seed Paste (1 cup) filling.
step 4
Roll it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray. Bake at preheated oven 170 degrees C (340 degrees C) for 10 minutes.
step 5
Remove from oven and rest mooncakes to cool for about 15 minutes.
step 6
Then bake the mooncakes again for another 10-15 minutes.
step 7
Leave mooncakes to cool down completely before storing in an airtight container. Enjoy!
step 7 Leave mooncakes to cool down completely before storing in an airtight container. Enjoy!
Tags
Dairy-Free
Asian
Snack
Shellfish-Free
Chinese
Dessert
Vegan
Vegetarian
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