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RECIPE
6 INGREDIENTS 9 STEPS 1hr 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!
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/
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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/
1hr 15min
Total Time
$0.90
Cost Per Serving

Ingredients

Servings
12
US / METRIC
3.5 oz
Simple Syrup
1 oz
Peanut Oil
1/2 tsp
Alkaline Water
1 1/3 cups
Red Bean Paste

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
167
FAT
2.6 g
PROTEIN
2.7 g
CARBS
33.4 g

Cooking Instructions

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Step 1
Mix Simple 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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4.5
2 Ratings
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Nutrition Per Serving
Calories
167
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
33.4 g
12%
Fiber
1.4 g
5%
Sugars
20.6 g
--
Protein
2.7 g
5%
Sodium
0.2 mg
0%
Vitamin D
--
--
Calcium
8.1 mg
1%
Iron
1.0 mg
6%
Potassium
10.7 mg
0%
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