Description
Rich & Decadent Matcha Red Bean Mooncakes are traditional Chinese pastries with a vibrant green matcha-infused dough encasing sweet red bean paste. These mooncakes are beautifully molded, baked to perfection, and brushed with a delicate egg wash for a shiny, golden finish. Perfect for festive occasions or anytime you crave a refined, delicious treat.
Ingredients
Scale
Dough
- 84 g golden syrup
- 25 g vegetable oil
- 7 g lye water
- 120 g all purpose flour
- 7 g matcha powder
Filling
- 360 g red bean paste (store bought or homemade)
Egg Wash
- 1 egg yolk
- 3 tbsp whole milk
Instructions
- Make the dough: Combine 84 g of golden syrup, 25 g of vegetable oil, 7 g of lye water, 120 g of all purpose flour, and 7 g of matcha powder in a bowl. Mix thoroughly until a soft dough forms. Cover and let it rest for 30 minutes to develop texture.
- Prepare the filling: While the dough rests, divide 360 g of red bean paste into 12 equal balls, each weighing approximately 30 grams. Set aside on a plate.
- Portion the dough: Once rested, measure out 20 grams of dough for each mooncake to ensure even sizing.
- Roll the mooncake skins: Roll each 20 g dough portion into a ball, then flatten it into a thin disk using two pieces of parchment paper to prevent sticking and ease rolling.
- Enclose the filling: Place one ball of red bean paste in the center of the dough disk. Gently stretch and press the dough skin over the filling, rolling your fingers over the dough similarly to putting a rubber band on a ball, until fully enclosed. Roll gently between hands to form a smooth ball.
- Repeat for all mooncakes: Continue this process until all dough and filling are used up.
- Prepare the molds and baking sheet: Line a baking sheet with parchment paper. Lightly coat the mooncake mold with flour and shake out any excess to ensure easy release.
- Shape the mooncakes: Place each filled dough ball into the mold, press firmly onto the baking sheet, then lift slightly and carefully push the mooncake out of the mold to reveal the intricate pattern.
- Chill mooncakes: Refrigerate the molded mooncakes for 30 minutes to 1 hour to firm up, which helps the patterns hold during baking.
- Preheat oven: Heat the oven to 350°F (177°C).
- Bake first stage: Place the mooncakes in the oven and bake for 5 minutes to set the shape.
- Apply egg wash: Whisk together 1 egg yolk and 3 tablespoons of whole milk to make a smooth egg wash. Remove mooncakes, lightly brush the top of each with the egg wash, then return to the oven.
- Bake second stage: Bake the mooncakes for an additional 7 to 9 minutes, until they develop a golden, glossy surface.
- Cool and rest: Cool mooncakes for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. For best flavor and texture, refrigerate for 24 hours before serving.
Notes
- Using parchment paper for rolling dough prevents sticking and makes rolling easier.
- Chilling the molded mooncakes before baking helps retain their intricate patterns.
- Resting mooncakes for 24 hours improves flavor and texture by allowing moisture to distribute evenly.
- Lye water is essential in mooncake dough to achieve the right texture; handle with care.
- Substitute vegetable oil with peanut oil for a slightly different aroma and flavor, if desired.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Keywords: matcha mooncake, red bean mooncake, Chinese pastry, traditional mooncake, baked mooncake, festive dessert
