Vegan Traditional Mooncake
Delight in the delicate artistry of Vegan Traditional Mooncakes, a plant-based twist on the iconic Chinese treat synonymous with Mid-Autumn Festival. Featuring a tender golden crust made from a blend of all-purpose flour, golden syrup, and vegetable oil, these mooncakes envelop a luscious sweet red bean paste filling, ensuring every bite is rich and satisfying. The recipe includes a simple dough resting technique for optimal texture and a beautiful embossed design created with a traditional mooncake mold. Perfect for sharing with loved ones or savoring solo, these homemade vegan mooncakes are baked to golden perfection and develop their signature soft texture after a day of resting. Whether you’re celebrating a special occasion or simply craving a classic dessert, these easy-to-make mooncakes are a delightful way to honor tradition while staying cruelty-free.
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Ingredients
- 200 g All-purpose flour
- 140 g Golden syrup
- 50 g Vegetable oil
- 4 g Alkaline water
- 300 g Store-bought or homemade sweet red bean paste (vegan)
- 20 g Cornstarch (for dusting)
Directions
Step 1
In a medium mixing bowl, whisk together the golden syrup, vegetable oil, and alkaline water until they are fully combined.
Step 2
Sift the all-purpose flour into the mixture. Gently fold the flour into the liquid ingredients until a soft dough forms. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
Step 3
Divide the red bean paste into 6 equal portions (approximately 50g each). Roll each portion into a smooth ball and set aside.
Step 4
Once the dough has rested, divide it into 6 equal portions (approximately 40g each). Roll each portion into a ball.
Step 5
Lightly dust your work surface and rolling pin with cornstarch. Take one dough ball and roll it into a flat circle, about 3 inches in diameter.
Step 6
Place a red bean paste ball in the center of the dough. Gently fold the edges of the dough around the filling, pinching to seal it completely. Roll the sealed mooncake ball gently between your hands to smooth it out.
Step 7
Repeat the process with the remaining dough and filling.
Step 8
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Step 9
Lightly dust your mooncake mold with cornstarch to prevent sticking. Press each filled dough ball into the mold, then remove it carefully to reveal the shaped design. Place the molded mooncakes onto the prepared baking tray.
Step 10
Bake the mooncakes for 5 minutes, then remove them from the oven and let them cool for 10 minutes. This helps the design hold its shape.
Step 11
Return the cooled mooncakes to the oven and bake for another 15-20 minutes, or until the crust turns a light golden brown.
Step 12
Allow the mooncakes to cool completely before serving. For best results, store the mooncakes in an airtight container for 1-2 days to allow the crust to soften and achieve the desired texture.
Nutrition Facts
| Serving size | (714g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2374 |
| Total Fat 50.1g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 30g | |
| Cholesterol 0mg | 0% |
| Sodium 138.2mg | 0% |
| Total Carbohydrate 454.8g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 224.4g | |
| Protein 35.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 117.2mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1184.4mg | 0% |
Source of Calories