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Clean recipe · theplantbasedwok.com

Vegan Mooncakes (with six fillings!)

<p>Traditional Chinese baked mooncakes with six vegan fillings.</p>

Original recipe: theplantbasedwok.com

Yield:
18 servings
Prep:
24 hr
Cook:
2 hr
Total:
48 hr
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Vegan Mooncakes (with six fillings!)

Ingredients

  1. 175 grams (1 ¼ cups) all-purpose flour
  2. 25 grams (3 tbsp) cornstarch
  3. 70 grams (5 tbsp) vegetable oil or other neutral-flavored oil
  4. 105 grams (⅓ cup) golden syrup To make homemade golden syrup, see Notes. You will need 2 cups (400 grams) sugar and 2 tablespoons lemon juice.
  5. 6 grams (¾ teaspoon) lye or alkaline water (kansui)
  6. 3 tbsp JustEgg (equivalent of 1 egg)
  7. 2 tablespoons water

Instructions

  1. Prepare two filling(s) of choice in advance. Follow instructions below to make eighteen 30g filling balls. Allow to rest in the refrigerator while you’re making the dough.
  2. Make the dough: combine the flour, oil, golden syrup, and alkaline water in a large mixing bowl. I made my own golden syrup since I couldn’t find it in a store nearby (see Notes below). You can also make your own alkaline water using baked baking soda, which I’ve done before to make pretzels. It’s very simple, although it adds some more prep time. Stir to form a dough, then knead with your hands until smooth and glossy, about 5 minutes. Form into a disc and rest in a covered bowl at room temperature for an hour.*
  3. Fill the mooncakes: divide the dough into 20g portions and roll into balls. Take one ball and place it in your palm, and use the heel of your other palm to flatten it into a thin, 3 ½-inch round. Place the 30g ball of filling in the center and wrap the edges of the dough up around the filling. Continue to pinch the dough to completely enclose the filling. It’s okay if some cracks form; pinch them together. The dough is pretty forgiving. Roll between your palms into a smooth ball, then roll it gently into an oblong shape to make it easier to place into the mold.
  4. Press/shape: Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. Some recipes will say to dust the inside of the mold with flour but I didn’t find it necessary, as the dough has quite a bit of oil. But it will help prevent sticking. Release the mooncake from the mold and arrange it on a parchment-lined baking sheet. Repeat for all mooncakes, placing them at least 2 inches apart.
  5. Bake the mooncakes. Preheat the oven to 350°F/177°C. Bake until edges are lightly golden for 10 minutes. Remove the mooncakes from the oven and allow to cool for 10 minutes.
  6. Lightly brush on a thin coating of the vegan egg wash, both the top and sides. Be careful not to brush on too much— the pattern on top, if covered, won’t be as distinct after baking. Place in the oven and bake a second time until the mooncakes are a deep, caramelly golden brown color, about 8-10 more minutes.
  7. Place the baking sheet to cool on a wire rack, then carefully transfer the mooncakes to an airtight container. Store at room temperature for up to a week. The dough will soften over time and fully absorb the oil, achieving a beautiful glossy shine and softer exterior after 1-2 days.
  8. For the red bean paste:1 cup (200 grams) dried adzuki beans, soaked overnight or at least 4 hours½ cup (100 grams) sugar¼ teaspoon salt2 tablespoons (28 grams) refined coconut oil
  9. 9 (10 grams each) vegan salted ‘egg yolks‘, prepared and chilled in advance
  10. For the lotus seed paste:100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight45 grams (¼ cup) refined coconut oil50 grams (¼ cup) sugar2 teaspoons matcha powder, optional
  11. For the black sesame filling:70 grams (½ cup) black sesame seeds, toasted50 grams (¼ cup) sugar1/2 teaspoon salt
  12. 28 grams (2 tbsp) refined coconut oil
  13. 1 (14-ounce) can crushed pineapple, drained OR 1 medium pineapple, trimmed, flesh and core cut into 1-inch chunks
  14. 2 tablespoons (28 grams) vegan butter or refined coconut oil
  15. ½ cup (100 grams) brown or granulated sugar
  16. ½ teaspoon salt
  17. 1 tablespoon (8 grams) cornstarch, more if needed
  18. 3.5 ounces (100 grams) dried jujube/red dates
  19. ¼ cup (25 grams) shelled and halved walnuts, toasted
  20. 1 tbsp (8 grams) cornstarch or glutinous rice flour
  21. 1 tbsp (15 grams) refined coconut oil
  22. For the dark chocolate truffle centers: 1-3.5 ounce bar (100 grams) dairy-free dark or semi-sweet chocolate (I used 75%), very finely chopped
  23. 2 tbsp (30 grams) full-fat coconut milk OR 2 tbsp peanut butter
  24. 1 cup (140 grams) unsalted roasted peanuts
  25. ¼ cup (35 grams) white sesame seeds, toasted
  26. 2 tablespoons (18 grams) black sesame seeds, toasted
  27. ¼ cup (85 grams) honey, or ¼ cup agave nectar or maple syrup + 1 tablespoon sugar
  28. ½ teaspoon ground Sichuan peppercorn (toast and grind whole peppercorns for the best flavor)
  29. ½ teaspoon black pepper
  30. 2 tbsp (15 grams) cornstarch
  31. ¾ teaspoon salt
  32. 1 cup (120 grams) shelled unsalted pistachios, toasted
  33. ¼ cup (35 grams) unsalted peanuts, roasted pumpkin seeds, or roasted sunflower seeds
  34. ¼ cup (18 grams) store-bought furikake seasoning OR 4 roasted nori sheets, torn into small pieces
  35. ¼ cup (85 grams) honey OR ¼ cup agave nectar/maple syrup + 1 tablespoon sugar
  36. 1 tbsp (8 grams) cornstarch
  37. ½ teaspoon salt (omit if using furikake seasoning)