Vegan Traditional Mooncake
Experience the timeless beauty of Mid-Autumn Festival with this Vegan Traditional Mooncake recipe—a delightful twist on the classic treat that's crafted with plant-based ingredients. Featuring a delicate golden syrup-infused dough and a rich, smooth vegan red bean paste filling, these mooncakes capture the authentic flavors and intricate designs of the iconic dessert while remaining cruelty-free. Perfectly portioned and baked to a golden finish, this recipe ensures both flavor and aesthetic appeal. The step-by-step process, including tips for achieving a flawless textured crust and detailed molding techniques, makes this recipe approachable for bakers of all levels. Whether celebrating with family or gifting to friends, these vegan mooncakes are sure to sprinkle a bit of festive magic into any occasion.
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Recipe Information
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)
Instructions
In a medium mixing bowl, whisk together the golden syrup, vegetable oil, and alkaline water until they are fully combined.
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.
Divide the red bean paste into 6 equal portions (approximately 50g each). Roll each portion into a smooth ball and set aside.
Once the dough has rested, divide it into 6 equal portions (approximately 40g each). Roll each portion into a ball.
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.
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.
Repeat the process with the remaining dough and filling.
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
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.
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.
Return the cooled mooncakes to the oven and bake for another 15-20 minutes, or until the crust turns a light golden brown.
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
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 453.5 g | 165% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 217.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1078 mg | 23% | |
*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.
