Enchanted Matcha Mooncake

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1 cup all
• purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg yolk
• 2 tablespoons matcha powder
• 1 cup lotus seed paste
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, salt, and matcha powder until well combined.
2. Cut in the softened butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and mix until the dough starts to come together.
4. Divide the dough into two equal portions, shaping each into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
5. Roll out one portion of the dough between two sheets of parchment paper to a thickness of about 1/8 inch.
6. Cut out four circles using a 3 inch cookie cutter, re rolling the scraps as needed.
7. Roll out the second portion of dough and cut out two slightly larger circles for the tops.
8. Place a spoonful of lotus seed paste in the center of each smaller circle.
9. Moisten the edges with a little water and place the larger circle on top, sealing the edges by gently pressing them together.
10. Transfer the assembled mooncakes to a parchment lined baking sheet and refrigerate for 30 minutes.
11. Preheat the oven to 350°F (175°C) and bake for 20 25 minutes, or until golden brown.
12. Cool the mooncakes on a wire rack before dusting with powdered sugar.

Chef’s Insight

The combination of matcha and lotus seed paste creates an unforgettable taste experience that transports you to a serene Japanese garden.

Notes

This recipe makes 4 mooncakes, which can be easily halved or doubled as needed.