Name: Rich & Decadent Matcha Red Bean Mooncakes Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 84 g golden syrup; 25 g vegetable oil; 7 g lye water; 120 g all purpose flour; 7 g matcha powder; 360 g red bean paste (store bought or homemade); 1 egg yolk; 3 tbsp whole milk

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Introduction

These rich and decadent Matcha Red Bean Mooncakes are a delightful fusion of earthy green tea flavor and sweet red bean paste. Perfect for celebrating special occasions or enjoying as an indulgent treat, they combine a soft matcha-infused dough with smooth, sweet filling.

The image shows several small green mooncakes arranged on a white marbled surface. Each mooncake has a thick, slightly shiny crust with deep green and brownish tones, forming a square shape with rounded edges. The tops of the mooncakes have intricate floral patterns pressed into the dough, with petal shapes and a round dot in the center, showcasing detailed textures and slight cracks from baking. The mooncakes' color is uneven, with some darker and lighter green areas emphasizing a baked, handcrafted look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

84 g golden syrup
25 g vegetable oil
7 g lye water
120 g all purpose flour
7 g matcha powder
360 g red bean paste (store bought or homemade)
1 egg yolk
3 tbsp whole milk

Instructions

Step 1: In a bowl, combine golden syrup, vegetable oil, lye water, all purpose flour, and matcha powder. Mix until a soft dough forms. Cover and let it rest for 30 minutes.
Step 2: While dough rests, divide the red bean paste into twelve 30-gram balls and set aside.
Step 3: After resting, portion the matcha dough into 20-gram pieces.
Step 4: Roll each dough piece into a ball and flatten into a thin disk using two pieces of parchment paper to prevent sticking.
Step 5: Place a red bean ball in the center of the dough disk. Gently stretch the dough over the filling by pressing around the edges, then roll it between your hands to form a smooth ball.
Step 6: Repeat the wrapping process with remaining dough and filling. Prepare a baking sheet lined with parchment paper and have your molds ready.
Step 7: Lightly flour the mooncake molds, shaking out any excess flour to help with easy release.
Step 8: Place each mooncake into a mold, press firmly onto the baking sheet, then lift and gently push the mooncake out of the mold. Repeat for all mooncakes.
Step 9: Chill the molded mooncakes in the fridge for 30 minutes to 1 hour to help set the pattern.
Step 10: Preheat the oven to 350°F (177°C).
Step 11: Bake the mooncakes for 5 minutes.
Step 12: Mix the egg yolk with whole milk to make an egg wash. Remove mooncakes from the oven, brush the tops lightly with egg wash, and bake for another 7 to 9 minutes.
Step 13: Let mooncakes cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. For best flavor and texture, refrigerate for 24 hours before serving.

Tips & Variations

Use parchment paper when rolling the dough to prevent sticking and make shaping easier.
Substitute vegetable oil with peanut oil or another neutral oil if preferred.
Try different fillings like lotus seed paste or black sesame for variety.
Chilling the mooncakes before baking ensures the pattern on top stays sharp.

Storage

Store mooncakes in an airtight container in the refrigerator for up to 3 days. For best taste, bring them to room temperature before serving. Leftovers can be gently warmed in a low oven or microwave, but avoid overheating to preserve texture.

How to Serve

The image shows a square-shaped mooncake with rounded corners, having a greenish-brown color and a textured surface. The top of the mooncake has a raised, detailed design that looks like nature, with patterns resembling trees and clouds. The whole mooncake has a slightly glossy finish and appears to be soft but firm. It is placed on a white marbled texture surface with some brown spots around it. Part of another similar mooncake is visible at the bottom of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red bean paste for this recipe?

Yes, homemade red bean paste works perfectly and can add a fresh, natural flavor to your mooncakes.

What is lye water and why is it used in mooncakes?

Lye water is a food-grade alkaline solution commonly used in traditional mooncake dough to improve texture and color, giving the crust a soft yet firm bite.