Easy Vegan Mooncake Recipe
This delicious vegan mooncake is stuffed with dates, and brushed with a vegan 'egg wash' to get that perfect golden crust. It takes a few simple steps to make with 15 minutes to bake!
Equipment
- Mooncake Mould (see my amazon store) www.amazon.com/shop/theveggiewifey
- Mixing Bowl x 3 (1 small, 2 medium)
- Whisk
- Beeswax Wrap (sustainable solution for storing pastry in fridge)
- Container (to store paste)
- Food Processor
- Spatula
- Oven
- Parchment Paper
Ingredients
For The Pastry (adapted from KP Kwan's recipe, from Taste of Asian, see above)
- 200 g All-Purpose Flour (unbleached, organic) you can use wholewheat flour or Wholemeal flour
- 120 g Golden Syrup you can replace this with maple syrup or agave for a low GI substitute
- 48 g Avocado Oil or any neutral oil
- 1/2 tsp Lye Water KP Kwan recommends mixing one part baking soda with one part water if you do not have access to any lye water. Read here for his full instructions.
For The Filling
- 200 g Pitted Dates
- 2 tbsps Peanut Butter It is completely your choice for unsweetened, or sweetened. I used one with chia seeds inside. You can add 1 tbsp more if you like a more peanuty flavour
- 50 ml Oat Milk
- 50 g Cashew Nuts
For The 'Egg' Wash
- 1/4 Mashed Banana
- 1-2 tbsp Room Temperature Water
Instructions
- Pre-heat the oven to 180 degrees Celsius.
For The Pastry
- Whisk the wet ingredients together in a bowl
- Sieve in the flour
- Knead the pastry into dough and store in the fridge for 30 minutes using the beeswax wrap (you can refer to my IG video here)
For The Filling
- Place all the ingredients in a food processor
- Blend and store in a container, in the fridge for 30 minutes, alongside the pastry
Filling The Pastry
- Roll the pastry into a long cylinder and divide into 10 parts
- Roll each pastry part into a ball, the size of your mould. I used a mould that was a smaller, 5cm in diameter, one. If your mould is larger, you may need to divide your pastry into 5 parts instead of 10. See my amazon store for the mould (www.amazon.com/shop/theveggiewifey)
- Scoop a tsp of date paste and roll that into a ball, a little smaller in size compared to your pastry ball
- Using your hands, gently flatten your pastry into a circle, the size of your palm. You don't want it too thin, and you don't want it too thick. You're aiming for a nice level of pastry and a thick filling for your mooncakes. Look at the picture for reference.
- In the center of the pastry, add the date paste ball and slowly surround the date paste with the pastry, covering the entire surface of the date paste. If you have a gap, don't worry. The warmth of your fingers can help push the pastry together, or 'glue' any tears. Be gentle, and use your clean, flat kitchen countertop to help roll it all up into a ball. If you have too much pastry, you can simply squeeze that excess off, and keep aside.
- Place your date-filled pastry into the mould and press into the mould 5-6 times, ensuring you get a beautiful engraving on the pastry.
For The 'Egg' Wash
- In a small bowl, add the mashed banana and water. Mix
- Using a silicone brush, gently brush the surface of your mooncakes 1-2 times ONLY. The more you brush, the design will fade. Be gentle.
Baking The Mooncakes
- Line your baking tray with parchment paper
- Add your mooncakes to the baking tray
- Bake your mooncakes for 15 minutes (or until golden brown)
- Serve hot! You can store this in the fridge for about 5 days until it starts getting soggy.
- If you loved this recipe, please do post/share/tag @TheVeggieWifey