Traditional Vegan Mooncake
Today, we would like to continue our Mid-Autumn Series, the third mooncake (baked) recipe which is Traditional Vegan Mooncake Recipe.
Specially thanks Loving Hut Johor Bahru who made this Traditional Vegan Mooncake for Veganlogy . yum…yum..
Hope this recipe will help you and Veganlogy wish all enjoy your Happy Mid-Autumn Festival with your love one.
300 gm Mooncake flour-from Bakery wholesale shop
2 tbsp Alkaline Water
50 gm Cooking Oil
180 gm Golden Syrup
Filling for One Mooncake:
50 gm Dough Skin
50 gm Melon Seeds
90 gm Lotus White Paste or Red Beans Paste-you can buy this ready made paste from Bakery wholesale shop.
1. Combine all the ingredients for Dough in a mixing bowl. Mix until it becomes a dough. Leave it for at least 6 hours. It is very important to leave it for at least 6-8 hours for the skin to be elastic and firm enough to wrap the filling ( or you can make the skin over night)
2. Make into equal portion of 30g balls to be used as skin.
3. Flour your hands lightly and wrap with skin with Lotus filling. gently rub dough round upwards until it’s sealed.
4.Lightly dust the moon cake mould with flour.
5.Place each portion into the mould and press slightly the level with the flat of your palm.
6.Give the mould a few hard knock detach out the moon cake.
7.Place it on a lightly greased tray and bake in a preheated oven at 180ºC for 10-15 minutes.
8.Remove moon cake from oven, leave aside on wire rack let cool completely and serve (or store/pack).Click here for reuse options!
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