Vegan Traditional Chinese Mooncake
Delight in the rich tradition of Mid-Autumn Festival with these Vegan Traditional Chinese Mooncakes, a plant-based take on the beloved classic. With a smooth and luscious vegan lotus seed paste filling encased in a delicately golden crust, this recipe captures the essence of authentic mooncakes while remaining eco-friendly and cruelty-free. Made with simple ingredients like all-purpose flour, golden syrup, and a hint of alkaline water, these mooncakes are gently baked to perfection and left to rest, allowing the flavors to deepen over time. Perfect for gifting, sharing, or indulging yourself, these mooncakes are easy to make and customizable with your favorite vegan fillings. Whether you're celebrating or simply craving a taste of tradition, these vegan mooncakes are a delightful blend of culture and culinary artistry.
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the golden syrup, vegetable oil, and alkaline water. Mix well until fully emulsified.
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.
Divide the vegan lotus seed paste into eight equal portions, about 50 g each, and roll them into balls. Set aside.
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.
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.
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.
Repeat the process with the remaining dough and filling to create all eight mooncakes.
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.
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.
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
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 486.9 g | 177% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 239.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1106 mg | 24% | |
*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.
