3+ How to make soft, supple matcha mooncakes

What is a matcha mooncake? This is probably a question that many housewives are really interested in. Matcha-flavored mooncakes are not only delicious, flexible, but also extremely strange and eye-catching with the green color from matcha powder that we often use in skin beauty recipes. In addition, matcha mooncakes you can completely make at home with a very simple recipe. Let Dry Agricultural Products introduce to you in detail 3 ways to make soft, supple matcha mooncakes at home with a super quick recipe.

How to make baked Matcha mooncakes

Preparation ingredients

• 200g peeled green beans
• 1kg white sugar
• 100g flour (dry powder)
• 300g flour
• 30g green tea powder
• 2 tablespoons margarine
• 2 egg yolks
• 30ml fresh milk without sugar
• 20ml lemon juice
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pure water
• Hot water

Step 1: Soak green beans

• Wash green beans 2-3 times under clean running water
• Using your hands, completely remove the damaged green beans, flat seeds, impurities, … in the bowl of green beans
• Soak green beans for 4-6 hours with warm water to soften the green beans

Step 2: Boil green beans

• After soaking the green beans, pick up the green beans, lightly shake the water until the green beans are drained
• Put green beans in a pot with 500ml of purified water + teaspoon of salt
• Proceed to cook green beans for 60 minutes on low heat
• While cooking the green beans, skim off the air bubbles floating on the green beans’ surface
• Put 3 tablespoons of white sugar in the pot of green beans
• Stir well with your hands to dissolve the sugar and prevent the green beans from burning, stoking on the bottom of the pot

Step 3: Puree green beans

• Cooked green beans, use a sieve to remove the green beans from the pot, let the green beans drain
• Put the green beans in the blender, proceed to puree the green beans for 10 minutes

Step 4: Green bean slug

• Put the pan on the stove and heat the pan
• Hot pan, pour the pureed green bean paste above into the slugs evenly with low heat to drain the green beans.
• Mix 15g of flour with 300ml of water. Stir until the powder is dissolved in the water
• Slowly pour the flour mixture into the green bean pan. While pouring, stir well to mix the green bean paste together
• Put 20g of matcha powder in a bowl with 20ml of boiling water. Stir until the matcha powder dissolves with the water
• Slowly pour the matcha powder mixture into the green bean pan. While pouring, stir well until the green bean paste turns light green and dry
• The filling is dry, the color is beautiful, you turn off the stove and pour the filling into a bowl and let the filling cool

Step 5: Make sugar water

• Put 200g of white sugar in a pot with 500ml of pure water
• Stir until the sugar dissolves in the water
• Put the sugar water mixture on the stove and boil for 20 minutes
• The sugar water boils, reduce the heat, continue to boil the sugar water with low heat for 5-7 minutes
• Pour 20ml of lemon juice into the pot of sugar water
• Hold the pot handle, shake gently on both sides for the lemon juice to dissolve with the sugar water
• Pour the sugar water mixture through a sieve, filter out dirt and impurities
• Finally, pour the sugar water into a bowl, let it cool

Step 6: Mix the dough

• Put in a bowl including: 285g flour + 1 teaspoon baking soda + 20g margarine + 40g cooking oil + 200g baking sugar + 30ml fresh milk
• Whisk all the ingredients until well combined for 10 minutes
• Knead and knead gently with your hands for 5-7 minutes to form a smooth, uniform, non-sticky dough.
• Wrap the food in cling film, let the dough rest for 30 minutes

Step 7: Wrap the cake

• Take the dough out, divide the dough into equal parts
• Use a rolling pin, roll it thin and flatten the dough into a circle
• Place the matcha filling in the center of the cake
• Using your hands, grasp the edges of the crust tightly to cover the filling
• Shape the dough into a circle
• Put the cake that has just been molded into the shaping mold
• Press firmly with your hand and hold for about 10 seconds to shape the cake

Step 8: Bake the cake

• Line a baking sheet with parchment paper
• Lightly brush a layer of cooking oil on the parchment paper
• Preheat the oven to 200 degrees Celsius for 10 minutes
• Neatly place each finished cake on top of stencils
• Put the cake tray into the oven, bake the cake for 15 minutes at a temperature of 200 degrees Celsius
• Beat the egg yolk mixture in a bowl
• Take out the baking tray, lightly brush the egg yolk layer around the cake
• Put the cake in the oven, continue to bake the cake for 10 minutes at a temperature of 200 degrees Celsius, the cake is completely cooked
• Take the cake out of the oven, let it cool, cut it into small pieces and enjoy

See also: Mid-Autumn Festival 2023: How to make mooncakes with various fillings

How to make soft Matcha mooncakes

Preparation ingredients

• 320g glutinous rice flour
• 300g peeled green beans
• 20g cornstarch
• 50g green tea powder
• 10ml grapefruit flower essential oil
• 20ml lemon juice
• 2 egg yolks
• 2 tablespoons margarine
• Cooking oil
• Grain salt
• White sugar

Step 1: Make cake sugar water

• Put 200g of white sugar in a pot with 500ml of pure water
• Stir until the sugar dissolves in the water
• Put the sugar water mixture on the stove and boil for 20 minutes
• The sugar water boils, reduce the heat, continue to boil the sugar water with low heat for 5-7 minutes
• Pour 20ml of lemon juice into the pot of sugar water
• Hold the pot handle, shake gently on both sides for the lemon juice to dissolve with the sugar water
• Pour the sugar water mixture through a sieve, filter out dirt and impurities
• Finally, pour the sugar water into a bowl, let it cool

Step 2: Soak green beans

• Wash green beans 2-3 times under clean running water
• Using your hands, completely remove the damaged green beans, flat seeds, impurities, … in the bowl of green beans
• Soak green beans for 4-6 hours with warm water to soften the green beans

Step 3: Cook green beans

• After soaking the green beans, pick up the green beans, lightly shake the water until the green beans are drained
• Put green beans in a pot with 500ml of purified water + teaspoon of salt
• Proceed to cook green beans for 60 minutes on low heat
• While cooking the green beans, skim off the air bubbles floating on the green beans’ surface
• Put 3 tablespoons of white sugar in the pot of green beans
• Stir well with your hands to dissolve the sugar and prevent the green beans from burning, stoking on the bottom of the pot

Step 4: Puree green beans

• Cooked green beans, use a sieve to remove the green beans from the pot, let the green beans drain
• Put the green beans in the blender, proceed to puree the green beans for 10 minutes

Step 5: Green bean slug

• Put the pan on the stove and heat the pan
• Hot pan, pour the pureed green bean paste above into the slugs evenly with low heat to drain the green beans.
• Mix 20g of glutinous rice flour with 300ml of water. Stir until the powder is dissolved in the water
• Slowly pour the flour mixture into the green bean pan. While pouring, stir well to mix the green bean paste together
• Put 20g of matcha powder in a bowl with 20ml of boiling water. Stir until the matcha powder dissolves with the water
• Slowly pour the matcha powder mixture into the green bean pan. While pouring, stir well until the green bean paste turns light green and dry
• The filling is dry, the color is beautiful, you turn off the stove and pour the filling into a bowl and let the filling cool

Step 6: Make the crust

• Put in a bowl including: 200gr sugar water + 30gr green tea powder + 20ml grapefruit flower essential oil + 300gr glutinous flour
• Mix all ingredients together until thickened
• Use your hands, knead and squeeze gently to form a dry, smooth, non-sticky dough mixture
• Wrap the food in cling film, let the dough rest for 30 minutes to rest and soften

Step 7: Shape the cake

• Thinly slice 100g of dry powder onto a clean tray
• Take out the cake dough, divide the dough into small pieces
• Use rolling, rolling, flattening and rounding the dough
• Divide the dough into small pieces. Round and multiply
• Place the filling in the center of the crust
• Using your hands, pinch the edges of the dough to tighten
• Continue, place the filling in the center of the matcha crust
• Using your hands, pinch the edges of the dough to tighten
• Put the cake that has just been molded into the shaping mold
• Press and hold about 10 pieces of paper to shape the cake

See also: [Mooncake] 2 How to make mixed sticky rice cakes at home

How to make super strange salted egg Matcha mooncakes

Preparation ingredients

• 300g peeled green beans
• 300g cake dough
• 20g cornstarch
• 10ml grapefruit flower essential oil
• 10ml lemon juice
• 20ml white wine
• 7 salted eggs
• Cooking oil
• Sesame oil
• White sugar
• Grain salt

Step 1: Make cake sugar

• Put 200g of white sugar in a pot with 500ml of pure water
• Stir until the sugar dissolves in the water
• Put the sugar water mixture on the stove and boil for 20 minutes
• The sugar water boils, reduce the heat, continue to boil the sugar water with low heat for 5-7 minutes
• Pour 20ml of lemon juice into the pot of sugar water
• Hold the pot handle, shake gently on both sides for the lemon juice to dissolve with the sugar water
• Pour the sugar water mixture through a sieve, filter out dirt and impurities
• Finally, pour the sugar water into a bowl, let it cool

Step 2: Prepare green beans

• Wash green beans 2-3 times under clean running water
• Using your hands, completely remove the damaged green beans, flat seeds, impurities, … in the bowl of green beans
• Soak green beans for 4-6 hours with warm water to soften the green beans
• After soaking the green beans, pick up the green beans, lightly shake the water until the green beans are drained
• Put green beans in a pot with 500ml of purified water + teaspoon of salt
• Proceed to cook green beans for 60 minutes on low heat
• While cooking the green beans, skim off the air bubbles floating on the green beans’ surface
• Put 3 tablespoons of white sugar in the pot of green beans
• Stir well with your hands to dissolve the sugar and prevent the green beans from burning, stoking on the bottom of the pot
• Boil the green beans for another 15 minutes until the beans are cooked and drained
• Remove the green beans from the pot, drain and cool

Step 3: Puree green beans

• Put the green beans into the blender and proceed to puree and smooth the green beans for 5 minutes

Step 4: Green bean slug

• Put the pan on the stove and heat the pan
• Hot pan, pour pureed mung bean paste and slugs over low heat
• Put 2 tablespoons of cooking oil in a pan of green beans
• Slug with oil and green beans
• Put 20g of matcha powder in a bowl with 300ml of water. Stir until cornstarch is dissolved in water
• Slowly pour the matcha powdered water mixture into the green bean curd on the stove
• Stir well to thicken the cornstarch mixture with the green beans
• Concentrated mung bean paste, you add 10g of sticky rice flour and continue to slug it with the green bean paste to form a smooth, homogeneous, non-sticky filling.
• Turn off the heat, pour the matcha green bean paste into a bowl and cool the filling
• Divide the matcha green bean paste into small pieces
• Roll up the filling, wrap the filling, and store it in the refrigerator

Step 5: Bake salted eggs

• Place salted eggs in a bowl with 20ml white wine. Mix well
• Line the parchment paper in the oven
• Arrange salted eggs, lightly brush a layer of sesame oil around the eggs
• Put the salted eggs in the oven, bake the salted eggs for 10 minutes at a temperature of 150 degrees Celsius
• Remove the salted egg from the oven, let it cool

Step 6: Make the crust

• Put in a bowl of sugar water 10ml grapefruit essential oil. Stir well
• Slowly add 150g of sticky rice flour into the bowl of grapefruit flower sugar
• Using a whisk, beat the mixture until combined
• Add 50g of glutinous rice flour to the bowl, knead it with your hands and gently squeeze it for 5-7 minutes to form a smooth, uniform, non-sticky dough.
• Thinly slice 50g of cake dough onto a non-stick towel
• Put the finished dough on top, fold the dough horizontally and vertically several times to form a rectangle
• Using a knife, divide the dough into equal parts

Step 7: Shape the cake

• Take out the cake batter just divided on top. Roll and flatten the dough
• Take the matcha green bean filling. Rolled thin and flat
• Place each salted egg on the matcha green bean filling
• Using your hands, grasp the edges of the dough, do not let the salted eggs open
• Put the salted egg filling on the crust
• Using your hands, grasp the cake crust to cover the filling
• Shape the cake into a circle
• Put the cake in the cake mold
• Press firmly with your hand and hold for about 10 seconds to shape the cake

See more: TOP 2 How to make green bean paste cake for the full moon of August

Conclude