Mix Sugar Syrup (100 gram), Peanut Oil (30 gram) and Alkaline Water (1/2 teaspoon) together thoroughly.
To make the dough skin, sift All-Purpose Flour (120 gram) and Matcha Powder (2 1/2 teaspoon) 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.
Divide the dough skin into 14 portions, 18 grams each, and roll into balls. Wrap the dough around the Red Bean Paste (420 gram), divided into 14 portions, 30g each.
Shape it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray.
Preheat oven to 340 degrees C (170 degrees C).
Bake for 10 minutes
Remove from oven and rest mooncakes to cool for about 15 minutes.
Then bake the chocolate mooncakes again for another 10-15 minutes.
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.