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:

  1. 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.
  2. Add 150g sugar, 30g vegetable oil and egg yolk.
  3. Stir the mixture until well combined.
  4. Knead mixture into dough and let it rest for an hour in cling wrap.
  5. Meanwhile, prepare the azuki filling. Place red beans that have been washed, soaked and drained onto the stove and boil until soft.
  6. Using a blender, blend the beans with water until smooth. If you want a very fine filling, strain the mixture with a sifter.
  7. Add 50g sugar and 30g oil to the mixture.
  8. Heat the mixture over medium heat while stirring in another 60g of oil over 10 minutes.
  9. Prepare corn starch mixture using 2tbsp water and add into the mixture while stirring. Add honey and stir until well combined. Leave aside.
  10. Divide dough into smaller pieces of equal weight and cover with a towel. Shape into balls then roll into disks.
  11. Place a portion of azuki filling (twice of dough) into the middle of each dough disk and wrap tight.
  12. Preheat oven to 190ºC and line a baking tray with parchment paper.
  13. Using a mooncake mould, place the mooncake pieces within and gently press them until the mould is evenly filled. 
  14. Transfer mooncakes onto the baking tray and bake for 10 minutes.
  15. Remove from oven and cool for 10 minutes, then apply a layer of egg wash on the mooncakes. 
  16. Place into oven and bake for another 5 minutes. Once slightly golden brown, remove from oven and apply another layer of egg wash. 
  17. Cool the mooncakes on a rack. Best served within a week for maximum freshness! 

Note:

  • 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!

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