Exquisite Vegan Vegetarian Mooncakes with Lotus Seed Paste
Discover the ultimate vegan and vegetarian mooncake recipe, filled with fragrant lotus seed paste and a touch of sesame seeds. This exquisite Chinese dessert is perfect for any special occasion or celebration, especially during the Mid-Autumn Festival. Enjoy the delicate balance of textures and flavors in every bite.
Allergens
Wheat, Soy (in Lotus Seed Paste)
Ingredients
- 1. 200g Vegan Puff Pastry (store
- bought) 2. 300g Homemade Lotus Seed Paste (see recipe below) 3. 2 tbsp Sesame Seeds, for garnish 4. 1 Egg Yolk, lightly beaten (for egg wash
- Vegans can use a vegan egg wash substitute)
Instructions
- Preheat the oven to 350°F (180°C).
- Roll out the puff pastry into a thin sheet on a floured surface.
- Cut the pastry into 8 equal portions.
- Scoop a generous amount of lotus seed paste into each portion of pastry.
- Moisten the edges of the pastry with water, and fold over to enclose the filling.
- Seal the edges by pinching them together, then shape the mooncakes into round form.
- Brush the top of each mooncake with beaten egg yolk or a vegan substitute for an egg wash.
- Sprinkle sesame seeds on top of each mooncake.
- Place the mooncakes onto a lined baking sheet.
- Bake in the preheated oven for 20 25 minutes, or until golden brown.
- Remove from the oven and let them cool before serving.
Chef’s Insight
The balance of flaky pastry and sweet lotus seed paste creates an explosion of flavors and textures in the mouth.
Notes
Customize your mooncakes by filling them with different types of paste or adding nuts and dried fruits.