Green Tea Baked Mooncake 绿茶烤皮月饼

My children all are green tea or matcha lover, so nice to bake some green tea mooncake for them. The best thing about this mooncake is you don't need to egg wash the mooncake, much easier to make.

 Nice to find 祿 letter of mooncake mould, it sound like green in Chinese. And it is a prosperity letter in Chinese 

A bit of bitter taste of green tea skin just given a nice contrast to the sweet lotus paste filling

Green Tea Baked Mooncake 绿茶烤皮月饼

*makes 4-5

120g Hong Kong flour

10g Japanese green tea powder

85g special mooncake syrup

25g cooking oil (I use knife brand)

1/2tsp alkaline water

~400g white lotus paste filling, add a bit green tea powder

Roasted kuachi

Method

1. Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
2. Add in flour and green tea powder, mix and combine to a soft dough. Set aside to rest      for several hours or overnight.
3. Scale green tea dough at 45g each and lotus paste filling at 90g each, and roll into ball. (based on medium plastic and spring mooncake mould). If you prefer to add some nuts, add the roasted nuts with lotus paste before weight it.
4. Flatten the green tea dough ball, put a lotus paste filling at the centre, cover with the dough and roll into ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
5. Bake at a pre-heated oven at 160c for 25mins (middle rack, at last 5mins baked using fan forced). Cool on wire rack.
6. Store in an air-tight container and room temperature. Best to enjoy after rest for 2-3 days when the baked pastry turned soft and oily.

Recipe by Sonia a.k.a. Nasi Lemak Lover