Vegan Traditional Chinese Mooncake

Delight in the timeless elegance of Vegan Traditional Chinese Mooncakes—a plant-based twist on the beloved Mid-Autumn Festival treat. These mooncakes feature a tender, golden pastry crafted from all-purpose flour, golden syrup, and alkaline water, encasing a luscious filling of vegan lotus seed paste. Shaped effortlessly with a mooncake mold, they bake to perfection with a delicate golden hue. The dough is chilled for optimal texture, and the mooncakes are rested post-baking to enhance their rich, aromatic flavors. Perfect for sharing, gifting, or indulging, this recipe is a celebration of tradition made accessible for vegan lifestyles. Whether you're honoring the festival or simply craving a sweet, these mooncakes are sure to impress!

Nutriscore Rating: 64/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 g All-purpose flour
• 140 g Golden syrup
• 50 g Neutral vegetable oil
• 1 tsp Alkaline water
• 400 g Store-bought or homemade vegan lotus seed paste
• 20 g Cake flour (optional, for dusting)

Directions

Step 1

In a large mixing bowl, combine the golden syrup, vegetable oil, and alkaline water. Mix well until fully emulsified.

Step 2

Sift in the all-purpose flour and mix gently with a spatula until a soft dough forms. Be careful not to overmix. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Step 3

Divide the vegan lotus seed paste into eight equal portions, about 50 g each, and roll them into balls. Set aside.

Step 4

After chilling, remove the dough from the fridge. Divide it into eight equal portions, about 40-45 g each, and roll each portion into a ball.

Step 5

Lightly dust a clean surface with cake flour. Flatten a ball of dough into a circle about 8 cm in diameter, then carefully wrap a lotus paste ball with the dough. Pinch the edges to seal and roll gently into a smooth sphere.

Step 6

Lightly dust the mooncake ball with a little cake flour, then press it into a mooncake mold to shape it. Carefully release the mooncake from the mold and place it on a baking tray lined with parchment paper.

Step 7

Repeat the process with the remaining dough and filling to create all eight mooncakes.

Step 8

Preheat your oven to 175°C (350°F). Bake the mooncakes for 10 minutes, then remove them and let them cool for about 10 minutes.

Step 9

After cooling slightly, brush the tops of the mooncakes very lightly with water to prevent cracking. Return to the oven and bake for an additional 10 minutes, or until golden brown.

Step 10

Allow the mooncakes to cool completely before storing them in an airtight container. Store for 1-2 days before consuming to allow the flavors to develop.

Nutrition Facts

Serving size	(815g)

Amount per serving	% Daily Value*
Calories	2649.4

Total Fat 72.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 148.6mg	0%
Total Carbohydrate 486.9g	0%
Dietary Fiber 18.0g	0%
Total Sugars 239.5g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 110.2mg	0%
Iron 13.4mg	0%
Potassium 1105.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.5%

Protein: 6.2%

Carbs: 70.4%