Vegan Mooncakes Recipe
Craft a delectable vegan mooncake recipe for the Mid-Autumn Festival with this easy recipe. Learn how to make traditional treats with a dairy-free twist.
Ingredients
Mooncake Dough
- 100g cake flour
- 4g alkaline water
- 25g vegetable oil
- 60g golden syrup
Mooncake Filling
- 270g lotus paste or red bean paste
Syrup Glaze / Topping
- 1 tsp golden syrup
- 1 tsp water
- small pinch of salt
Instructions
Making the Dough
- In a large mixing bowl, add cake flour, alkaline water, vegetable oil and golden syrup.
- Stir to thoroughly combine all ingredients for the dough, then cover and let rest for 1-3 hours. Gently knead the dough if required.
Making the Glaze
- In a medium mixing bowl, combine golden syrup, water and a small pinch of salt. Stir to combine and set aside.
Assembling the Mooncakes
- Take your filling of choice (lotus paste or red bean paste) and divide into 30g portions. Roll each portion into a ball.
- Next, divide the dough into 9 equal pieces. (Each should be about 20g.) Then divide each of those in half.
- Roll them flat, then place the filling ball in between 2 pastry rounds. Gently seal the closed using your fingers, then roll into a smooth ball. (The filling balls should be completely covered by the pastry.)
- Now roll each one into a ball shape, and dust with flour to ensure it won't stick to the mould.
Pressing Mooncakes with the Mould
- Pre-heat the oven to 180° C or 350° F.
- Prepare a baking sheet lined with parchment paper.
- Take a 50g mooncake mould, and place each ball into it one at a time.
- Carefully push down on the mould, and remove the mooncake. Make sure they are dusted thoroughly with flour to avoid any sticking.
- Repeat with the rest of the mooncake balls and place each one onto the baking sheet.
Brushing and Baking
- Give your glaze a little stir to ensure it's combined.
- Using a pastry brush, carefully the syrup glaze on top of each mooncake.
- Bake at 180° C for 15-20 minutes until golden brown.
- Allow them to cool before storing in an airtight container. Allow the mooncakes to sit for at least 3 days before eating. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 50g | Calories: 200kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7.5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 35mg | Potassium: 35mg | Fiber: 1.5g | Sugar: 15g | Vitamin A: 2.5IU | Vitamin C: 0.5mg | Calcium: 7.5mg | Iron: 0.75mg
Tried this recipe?Let us know how it was!