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Recipes
Baked Matcha Mooncakes

6 INGREDIENTS • 9 STEPS • 1HR 15MINS

Baked Matcha Mooncakes

Recipe
4.5
2 ratings
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!
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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/
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!
1HR 15MINS
Total Time
$0.90
Cost Per Serving
Ingredients
Servings
12
us / metric
Peanut Oil
1 oz
Peanut Oil
Alkaline Water
as needed
Alkaline Water
Red Bean Paste
1 1/3 cups
Red Bean Paste
Nutrition Per Serving
VIEW ALL
Calories
167
Fat
2.6 g
Protein
2.7 g
Carbs
33.4 g
Love This Recipe?
Add to plan
logo
Baked Matcha Mooncakes
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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 (3.5 oz), Peanut Oil (1 oz) and Alkaline Water (as needed) together thoroughly.
step 2
To make the dough skin, sift All-Purpose Flour (1 cup) and Matcha Powder (2 tsp) 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.
step 3
Divide the dough skin into 14 portions, 18 grams each, and roll into balls. Wrap the dough around the Red Bean Paste (1 1/3 cups), divided into 14 portions, 30g each.
step 4
Shape it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray.
step 4 Shape it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray.
step 5
Preheat oven to 340 degrees C (170 degrees C).
step 6
Bake for 10 minutes
step 7
Remove from oven and rest mooncakes to cool for about 15 minutes.
step 8
Then bake the chocolate mooncakes again for another 10-15 minutes.
step 9
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.
step 9 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.
Tags
Dairy-Free
Asian
Snack
Shellfish-Free
Chinese
Dessert
Vegan
Vegetarian
Japanese
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