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vegan mooncakes recipe

Vegan Mooncakes Recipe

Mooncakes have long been a staple during the Chinese Mid-Autumn Festival, traditionally shared among friends and family as a symbol of unity and celebration.
However, finding delicious and satisfying vegan options can sometimes be a challenge.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Equipment
  • mixing bowl
  • parchment-lined baking tray
Ingredients
  
For the dough:
  • 1 cup all-purpose flour
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 tsp alkaline water or lye water
For the filling:
  • 1 cup bean paste such as red bean paste or lotus seed paste
  • Optional: vegan salted 'egg yolks' prepared and chilled in advance, 10g each
Instructions
 
  • Combine the all-purpose flour, almond milk, maple syrup, and alkaline water in a mixing bowl.
    Knead the mixture until it forms a smooth and pliable dough.
    Add food coloring if desired.
    Cover the dough with plastic wrap and let it rest for 30 minutes.
  • Choose between store-bought bean paste (such as red bean paste or lotus seed paste), or easily make your own using the provided search information.
    If using vegan salted 'egg yolks', prepare them in advance and chill before incorporating them into the bean paste filling.
  • Divide the dough and filling into equal portions (typically 9-12 pieces).
    Roll out each dough portion into a thin, circular shape, about 3-4 inches in diameter.
    Place a portion of the filling in the center of the dough circle, and carefully wrap the dough around the filling until completely enclosed.
    Pinch any seams closed, and gently roll the filled pastry ball between your palms to smoothen the surface.
  • Lightly dust your mooncake mold with plain flour to prevent sticking.
    Place the filled pastry ball into the mooncake mold, seam-side down.
    Press the mooncake mold firmly but gently to shape the pastry ball.
    Carefully release the mooncake from the mold, and repeat with the remaining filled dough.
  • Preheat your oven to 350°F (180°C).
    Place the mooncakes on a parchment-lined baking tray.
    Optional: brush the mooncake surfaces with some almond, coconut, or soy milk to give them a glossy appearance after baking.
    Bake the mooncakes for 19-25 minutes, or until golden brown.
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