Baked Red Yeast Mooncakes
Red yeast powder is getting popular as a food colouring for baking and cooking like char siu and peking duck. It’s been used in China and Asian countries for centuries as a traditional medicine. I’ve added about a teaspoon of red yeast powder into this mooncake recipe to give it a nice red colour to the cake without any egg wash and glaze like the traditional mooncakes.
Ingredients
Cooking Instructions
step 1
Mix Simple Syrup (3 oz), Peanut Oil (1 oz), and Alkaline Water (1/2 tsp) together thoroughly.
step 2
Sift All-Purpose Flour (1 cup) and Red Yeast Powder (1 tsp) in a bowl. Make a well in the center and pour in sugar syrup mixture. Use a rubber spatula to mix and form a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
step 3
Divide dough into 11-12 portions, about 20g each and roll into balls. Wrap the dough around the Lotus Seed Paste (1 cup) filling.
step 4
Roll it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray. Bake at preheated oven 170 degrees C (340 degrees C) for 10 minutes.
step 5
Remove from oven and rest mooncakes to cool for about 15 minutes.
step 6
Then bake the mooncakes again for another 10-15 minutes.
step 7
Leave mooncakes to cool down completely before storing in an airtight container. Enjoy!
