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RECIPE
6 INGREDIENTS9 STEPS1hr 15min

Baked Matcha Mooncakes

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!
Baked Matcha Mooncakes Recipe | SideChef
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!
Anncoo Journal
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/
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Anncoo Journal
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/
1hr 15min
Total Time
$0.85
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
3.5 oz
Sugar Syrup
1 oz
Peanut Oil
1/2 tsp
Alkaline Water
1 1/3 cups
Red Bean Paste
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Nutrition Per Serving

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CALORIES
181
FAT
2.6 g
PROTEIN
2.7 g
CARBS
36.5 g

Cooking Instructions

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Step 1
Mix Sugar Syrup (3.5 oz) , Peanut Oil (1 oz) and Alkaline Water (1/2 tsp) together thoroughly.
Step 2
To make the dough skin, sift All-Purpose Flour (1 cup) and Matcha Powder (1 Tbsp) 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 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.
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Nutrition Per Serving
Calories
181
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
36.5 g
13%
Fiber
1.4 g
5%
Sugars
23.7 g
--
Protein
2.7 g
5%
Sodium
27.9 mg
1%
Vitamin D
--
--
Calcium
8.1 mg
1%
Iron
1.0 mg
6%
Potassium
10.7 mg
0%
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