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.
Total Time
1hr 5min
3.0
3 Ratings
Author: Anncoo Journal
Servings:
12
Ingredients
•
1
cup
All-Purpose Flour
•
1
tsp
Red Yeast Powder
•
3
oz
Simple Syrup
•
1
oz
Peanut Oil
•
as needed
Alkaline Water
•
1
cup
Lotus Seed Paste
Cooking Instructions
1.
Mix Simple Syrup (3 oz), Peanut Oil (1 oz), and Alkaline Water (as needed) together thoroughly.
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.
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.
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.
5.
Remove from oven and rest mooncakes to cool for about 15 minutes.
6.
Then bake the mooncakes again for another 10-15 minutes.
7.
Leave mooncakes to cool down completely before storing in an airtight container. Enjoy!
Nutrition Per Serving
CALORIES
135
FAT
2.3 g
PROTEIN
3.1 g
CARBS
26.2 g
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