Matcha Azuki Mooncake 抹茶小豆月餅
What you need:
- 2 cups flour
- 2-3 tsp Odayaka Matcha
- 1 cup granulated sugar (200g)
- 120g vegetable oil
- 1 large egg (yolk)
- 200g red bean
- 10g corn starch
- 40g honey
17 (somewhat) simple steps:
- Use a sifter to strain Odayaka Matcha into a large bowl. This is to make your matcha fine and clump-free. Sieve flour into the same bowl.
- Add 150g sugar, 30g vegetable oil and egg yolk.
- Stir the mixture until well combined.
- Knead mixture into dough and let it rest for an hour in cling wrap.
- Meanwhile, prepare the azuki filling. Place red beans that have been washed, soaked and drained onto the stove and boil until soft.
- Using a blender, blend the beans with water until smooth. If you want a very fine filling, strain the mixture with a sifter.
- Add 50g sugar and 30g oil to the mixture.
- Heat the mixture over medium heat while stirring in another 60g of oil over 10 minutes.
- Prepare corn starch mixture using 2tbsp water and add into the mixture while stirring. Add honey and stir until well combined. Leave aside.
- Divide dough into smaller pieces of equal weight and cover with a towel. Shape into balls then roll into disks.
- Place a portion of azuki filling (twice of dough) into the middle of each dough disk and wrap tight.
- Preheat oven to 190ºC and line a baking tray with parchment paper.
- Using a mooncake mould, place the mooncake pieces within and gently press them until the mould is evenly filled.
- Transfer mooncakes onto the baking tray and bake for 10 minutes.
- Remove from oven and cool for 10 minutes, then apply a layer of egg wash on the mooncakes.
- Place into oven and bake for another 5 minutes. Once slightly golden brown, remove from oven and apply another layer of egg wash.
- Cool the mooncakes on a rack. Best served within a week for maximum freshness!
- This is a relatively challenging recipe. Recall common baking techniques (brush mould with oil etc).
- If you prefer snow skin mooncakes, fret not! Use glutinous rice instead of flour for the skin and skip the baking. Freeze your snow skin mooncakes before serving.
- The amount of sugar used can be adjusted to taste. You can even use healthier substitutes like honey or stevia!