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vegan mooncakes

Vegan Mooncakes Recipe

As the autumn season approaches, there is a buzz in the air. Lanterns light up the night sky, and families gather together to celebrate the Mid-Autumn Festival, a traditional Chinese holiday.
Prep Time: 20 hours
Cook Time: 2 hours
Total Time: 22 hours
Course: Dessert
Cuisine: Chinese
Keyword: vegan mooncakes recipe
Servings: 18 mooncakes
Calories: 220kcal

Equipment

  • Oven
  • Mixing bowl

Ingredients

  • 175 grams 1 ¼ cups all-purpose flour
  • 70 grams 5 tbsp vegetable oil
  • 25 grams 3 tbsp cornstarch
  • 50 ml Oat Milk
  • 105 grams ⅓ cup golden syrup
  • 50 g Cashew Nuts
  • 1/4 Mashed Banana
  • 6 grams ¾ teaspoon lye or alkaline water (kansui)
  • You can homemade golden syrup You will need 2 cups (400 grams) sugar and 2 tablespoons lemon juice.
  • Optional egg wash:
  • 3 tbsp Just Egg
  • 2 tablespoons water

Instructions

  • Choose two fillings of your choice and make 18 balls (each weighing 30g).
  • Allow them to rest in the refrigerator while you prepare the dough.
  • In a large mixing bowl, combine all-purpose flour, cornstarch, vegetable oil, golden syrup, oat milk, mashed banana, and cashew nuts.
  • Mix well until it forms a dough.
  • Knead the dough with your hands for about 5 minutes until it becomes smooth and glossy.
  • Form the dough into a disc and let it rest in a covered bowl at room temperature for an hour.
  • Divide the dough into 20g portions and roll them into balls.
  • Take one ball, place it in your palm, and flatten it into a thin, 3 ½-inch round.
  • Place a 30g ball of filling in the center of the flattened dough.
  • Wrap the edges of the dough up around the filling, pinching to enclose it.
  • Roll the filled dough between your palms into a smooth ball.
  • Roll it gently into an oblong shape to make it easier to place into the mold.
  • Tuck the oblong ball into the mold, invert it, and press down firmly but gently to imprint the design.
  • Place the shaped mooncake on a parchment-lined baking sheet, at least 2 inches apart.
  • Preheat the oven to 350°F/177°C.
  • Bake the mooncakes until edges are lightly golden for 10 minutes.
  • Mix JustEgg and water for the optional egg wash.
  • Lightly brush a thin coating of the egg wash on top and sides of the mooncakes.
  • Bake for an additional 8-10 minutes until they turn deep golden brown.
  • Allow the mooncakes to cool on a wire rack on the baking sheet.
  • Carefully transfer them to an airtight container once cooled.
  • Store at room temperature for up to a week. The texture improves with time, achieving a glossy shine and softer exterior after 1-2 days.

Nutrition

Calories: 220kcal
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