Rich & Decadent Matcha Red Bean Mooncakes

Matcha red bean mooncakes on a white table.

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5 from 2 ratings

Rich & Decadent Matcha Red Bean Mooncakes

A rich and decadent matcha red bean mooncake just in time for the Mid Autumn Festival.

Prep Time2

Cook Time15

Course: Dessert

Cuisine: Chinese

Diet: Vegetarian

Keyword: matcha red bean mooncake recipe, matcha red bean mooncakes

Servings: mooncakes

Calories: 169kcal

Author: Becca Du

Equipment

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

US Customary - Metric

Instructions

Combine 84 g of golden syrup, 25 g of peanut oil, 7 g lye water, 120 g of all purpose flour, and 7 g of matcha powder in a bowl. Mix together until a soft dough forms. Set aside to rest for 30 minutes.
While the dough is resting, divide 360 g of red bean paste into 12 30-gram balls. Set aside.
Once rested, measure out 20 grams of the matcha dough.
Next, roll the mooncake skin into a ball and flatten it into a thin disk. I like to use 2 pieces of parchment paper to roll out my dough (see pictures above for reference). I found it prevents the dough from sticking to the rolling pin and it rolls out easier.
Enclose the filling with the skin. The disk won’t completely enclose the filling, so you’ll need to gently press the outside of the ball to stretch the skin over the filling. The motion you want to make is similar to how you would put a rubber band onto a ball or a cylinder. You roll your fingers over the rubber band until it reaches the position you’re aiming for. Once you get skin around the filling, roll between your hands to form a smooth ball.
Repeat this process for every mooncake until you run out of filling or dough. Now it’s time to put them in the molds! Prepare a baking sheet by covering it with parchment paper. Make sure to have your molds ready.
Coat the mold with a light layer of flour. Shake out the excess. This will help the mooncake to release easily from the molds.
Place each mooncake into the molds and press down firmly onto the baking sheet. Next, lift the mooncake a little bit and push it out of the molds. Repeat this for every mooncake.
Let the mooncakes cool in the fridge for at least 30 minutes to an hour. I like to cool mine for an hour. The purpose of this step is to make sure the pattern on top holds in the oven.
Preheat the oven to 350 degrees F (177 degrees C).
Bake the mooncakes for 5 minutes.
Make the egg wash by combining 1 egg yolk and 3 tbsp of whole milk. Whisk until smooth. Take the mooncakes out and brush them lightly on top with the egg wash. Put them back in the oven and bake for another 7-9 minutes.
Cool them for 5 minutes on the baking sheet and then on a cooling rack to cool completely. For the best results, put them in the fridge to rest for 24 hours before eating.

Notes

To save time, you can buy red bean paste pre-made from the store. It is also available on Amazon.
This recipe makes 12 50-gram mooncakes or 6 100-gram mooncakes.
Use a kitchen scale!! For the most consistent results, use a kitchen scale and measure every ingredient in grams.
How do you store mooncakes? Mooncakes are best enjoyed after they have been refrigerated overnight. Store mooncakes in an airtight container for up to a month in the fridge.

Nutrition