Easy vegan mooncake recipe

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Chinese Mid-Autumn Festival (中秋节) is here! Here's how to make snow skin mooncakes in three variations: white with matcha trắng bean filling, pink with purple sweet potato filling, and pandan green with white lotus seed filling.

If you're looking for how lớn make traditional baked mooncakes, find the recipe here: Vegan Mooncakes (6-ways)

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Mooncakes are an indispensable part of the Chinese Mid-Autumn Festival, traditionally offered lớn friends và family as gifts and enjoyed during the holiday festivities. There are several varieties of mooncakes, usually baked, with sweet & savory fillings.

This snow skin variation, originating in the Southeastern region of China, is made with a delicate mochi-like dough và tinted with various colors. Stuffed with creamy fillings ranging from red bean khổng lồ melon to lotus seed lớn custard, they have a soft and chewy texture & are usually served chilled.

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I find snow skin mooncakes a lot easier to attempt than traditional mooncakes và unlike the baked variety they're naturally gluten-free. The delicate stamped designs và vivd hues make for eye-catching gifts if you want to mô tả them with friends (or save them for yourself— they freeze well và can be thawed and enjoyed in the future).

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To make the mooncake skin:

Combine sweet rice flour, trắng rice flour, and wheat starch in a shallow, heat-proof bowl. Add soy milk, sugar, & oil, và stir with a whisk until no lumps remain. Let rest for 30 minutes. (For the two màu sắc variations see notes in instructions below.)

Note: wheat starch is also called cheng fen (澄粉) & can be found in most Asian grocery stores. Despite the name, it's actually gluten-free, as wheat starch is the pure starch that's left over when you isolate/remove wheat gluten from wheat flour. You can also substitute potato starch or cornstarch if you can't find it, but wheat starch has a distinct quality that lends more structure to lớn the finished mooncake.

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Three separate batches: original, beet-tinted pink, và pandan for green

Steam over a pot of water for 25-30 minutes (depending on the depth of the bowl), until it becomes slightly translucent. Remove from heat & stir vigorously, then invert onto an oiled surface or a piece of parchment paper, & knead (either folding with a spatula or with gloved hands) until smooth & elastic. Place in the refrigerator khổng lồ harden for at least two hours.

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Mochi dough after kneading.
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Mochi dough after chilling.

Make the dusting flour:

In a medium pan, cook the dry sweet rice flour on medium-low heat until the flour becomes a light yellow. Remove from heat & set aside lớn cool. (You could skip this step and just use powdered sugar or cornstarch lớn dust, but toasted rice flour is more traditional.)

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Prepare the filling:

You can use store-bought red bean paste, custard, lotus seed paste, melon paste, mung bean paste, etc. But I've included instructions for three homemade fillings: lotus seed paste, purple sweet potato paste, and white bean paste (tinted with matcha).

Drain the cooked beans (or sweet potatoes) và place in a food processor, blending with a bit of water until smooth, then pour the purée into a medium saucepan, địa chỉ cửa hàng the sugar & a pinch of salt, and cook over medium heat, stirring continuously until most of the water has been cooked away and the purée has thickened to lớn a consistency similar to hummus. Add coconut oil và stir well, continuing lớn cook over medium heat until the purée becomes glossy và forms a soft dough that sticks to lớn the spoon in one mass, about 4 lớn 5 minutes. Remove from heat & chill until ready lớn use.

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To assemble mooncakes:

Divide both filling & dough into portions of 25 grams each, and shape into balls. (My mooncake stamp is for 50g mooncakes, half filling & half dough).

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Flatten a piece of dough onto a sheet of parchment paper, place another piece of parchment paper on top, & roll out gently into a round. Uncover và place a ball of filling in the center of the round, then gently wrap the dough upwards and around the filling, pinching edges at the top to seal. (Coat your fingertips liberally with the dusting flour to prevent sticking!)

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Dust the mooncake stamp with flour, then shake lớn remove excess. Place the ball into the mooncake mould, stamp firmly, và push gently khổng lồ remove. If you find the mooncake is sticking, you may need lớn dust the stamp with more flour, especially in the crevices.

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And that's it! The mooncakes taste best after chilled in the fridge. You can store them in an airtight container in the fridge for up to 3 days, or freeze individually for frozen mochi treats.

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Purple sweet potato filling.
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Matcha trắng bean filling.
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tips for making these mooncakes:

Chill the dough for at least two hours lớn harden it (if you're in a hurry, pop it in the freezer). I cannot emphasize this enough; if you don't chill the dough it will be impossibly soft & sticky lớn work with. If you find your fingers are still sticking to the dough, coat them liberally with dusting flour.I used refined coconut oil for the filling (refined doesn't have a coconut flavor), but any neutral tasting oil should work.Each batch of dough makes 12 mooncakes. You'll probably have leftover filling (but that's never a bad thing amirite). I made 3 batches with 3 different fillings.
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If you made these mooncakes let me know how you liked them by leaving a bình luận and a rating below! Also be sure to lớn follow along on Pinterest và Instagram for all my recipes và latest posts.