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Matcha and Red Bean Mooncake
(Makes 12 mooncakes)

Learn how to make Matcha and Red Bean Mooncake with Philips Kitchen Appliances. Share with your friends and family!

Ingredients

  • Pastry Ingredients:
  • Matcha powder for baking 10g
  • Cake flour 180g
  • Unsalted butter 100g
  • Egg wash 15g
  • Whipping cream 20g
  • Coconut milk 10g
  • Icing sugar 45g
  • Red bean paste for mooncake 240g

Directions

  • Red Bean Filling:
  • Divide the red bean paste into 20g pieces. Roll the pieces into balls and refrigerate.
  • Pastry:
  • Put the icing sugar and butter into a big bowl.
  • Whisk well. Stir in the egg wash, whipping cream and coconut milk.
  • Sieve the cake flour and matcha powder into the mixture. Knead well. Wrap in cling film and refrigerate for at least 1 hour.
  • Matcha Red Bean Mooncake:
  • Take the pastry dough out of the refrigerator. Divide it into portions weighing 28g each and knead into a ball.
  • Place the dough under cling film. Then, flatten it into a circle with hand or rolling pin. The dough pieces should be thinner along the rim.
  • Wrap one piece of red bean filling in the dough.
  • Sprinkle flour on the mooncake and mould. Knead into a cylinder and place it in the mould. Press lightly with hand.
  • Turn the mould upside down. Press 10 times and remove the mooncake.
  • Refrigerate the pressed mooncakes for 1 hour.
  • Preheat the Airfryer at 200°C for 10 minutes. Spray water on the mooncakes before placing them on the baking tray. Bake at 200°C for 5 minutes, and then bake at 180°C for 2 minutes.
  • Remove the baking tray along with the mooncakes. Brush on the syrup and bake for 1 minute.
  • Tips:
  • Reheat the mooncakes in the Airfryer before consumption for better taste.
  • Syrup can be made by mixing 1 part of granulated sugar with 1 part of hot water.
  • Moon cake mold can be purchased at the baking shop.
Matcha and Red Bean Mooncake (Makes 12 mooncakes)

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