Baked Matcha Moon Cake (绿茶翡翠月饼)



I promised this is a very short post as the recipe is a new recipe created based on my believes that the moon cakes will be tasty and presentable. Therefore, there will be not much history to write about the moon cake…


In recent years, Singaporean and Malaysian are very receptive to Japanese products and one of the trendiest ingredients is matcha powder or green tea powder .. From matcha chiffon to butter cake to ice cream, anything with matcha was welcomed by the younger generations.


As such, using matcha powder to flavour moon cake fillings should be welcoming too.  Matcha moon cake filling is nothing new, I remembered I have ever bought it about 3 years ago.. This objective of this recipe is to share how to prepare  a flavoured filling from a traditional moon cake filling . In addition, another non traditional moon cake crust – greenish matcha baked crust will be shared.


I am using a new mould today and I am not happy with my moon cake. One of the reasons is that I am struggling with the new dough to filling ratio. As a result, I found that my crust is a bit too thin and resulting some deformation of my moon cake shape. Secondly, I have hope that my moon cake will be greener as unbaked without any tint of brownish.. However, some have slight brownish crust possibly because of oven temperature unevenness.


Unlike traditional baked moon cake , the timing of baking is very short and temperature will be low. Of all the ingredients, only flour is not cooked, as long as the crust hardened, the flour should have been cooked and heat can be off. No egg washing is encouraged and in order to have a glaze on your moon cake, I will advise all to purchase “SUPER GLAZE” from bakery shop . It is some gel like substance where you can apply on the moon cake when it is completely cooled.



Servings: Prepared 4 moon cake of about 75 grams each



  • 60 grams of cake flour or top flour or Hong Kong flour
  • 35 grams of light corn syrup
  • 15 grams of vegetable shortening or peanut oil
  • 2 grams of alkaline water
  • 1 tablespoon of matcha powder

Moon Cake Filling


  • Some super glazing gel


  • Some moon cake mould of your choice.



PicMonkey Collage1

  • In a bowl, put the mung bean paste or lotus paste. Add the matcha powder and stir until well combined. Add the melon seeds and stir until well incorporated. Divide into 4 balls. Shape round and set aside. Note that I have used homemade paste. You can also purchase the paste from the store. As store purchase paste have stronger flavouring, your matcha powder may need to be increased to mask the flavouring.
  • In another bowl, put all the ingredients and knead until it form a pliable dough. Let it rest for at least 15 minutes. After 15 minutes, divide into 4 equal balls.

PicMonkey Collage2

  • Pre-heat the oven to 140 degree Celsius.

  • Take one dough ball, shape round, flatten it, put a ball of matcha filling and seal the edges. Place the dough in your preferred mould, press hard and flatten the dough such that the shape conform to the mould. Dislodge the moon cake and place in a greased baking tray. Bake in the pre-heated oven of 140 degree for 12-15 minutes.  Once the moon cakes are complete cooled, brush the super glaze on top the moon cake.



Note that this recipe is for my new mould and every mould is different and you have to trial and error to find the optimum dough : filling ratio. In general , the ratio of dough : filling is 1 : 2. Meaning 25 grams of dough is required for 50 grams of filling. If you are very new, you may want to consider a higher dough : filling ratio of say 1.5: 2. This will means that 30 grams of dough is required for 50 grams of filling.


This recipe was included in Page 4-5 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of Easy mooncake recipes  – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at and separate arrangement can be made.


Hope you like the post today. Cheers and have a nice day.



6 thoughts on “Baked Matcha Moon Cake (绿茶翡翠月饼)

  1. Pingback: Baked Matcha Moon Cake (绿茶翡翠饼干) | GUAI SHU SHU

  2. Sifu..I’ve make this mooncake as per your recipe.. when it’s hot then skin is soft but after some time it’s harden.. may I know I’m did wrong at where? The taste is good just hard abit..

    • I would advised you to store in an air tight container if you keep in the fridge to avoid moisture lost. I am surprise that it turns hard as mine turn damper each day. Thanks for your feedback

  3. Hi, the mooncakes i made always “open skirt” at the bottom and turns out of shape. What could be the reason?

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