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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Mooncakes are a baked goods that are indispensable during the annual Reunion Day of every family. However, if your family members are vegetarian, a special preparation method will be needed. Today, let’s join Tastetutorial.com to the kitchen to learn the recipe for vegetarian mixed filling mooncakes to provide everyone with more options!
Ingredients for Vegetarian Mixed Filling Mooncakes For 11 pieces of 75g
All-purpose flour 150 gr Glutinous rice flour 40 gr Baking soda 1 gr (baking powder) Green pumpkin seeds 40 gr Watermelon seeds 40 gr Cashews 40 gr Pumpkin jam 40 gr Lotus seed jam 40 gr Lemon peel jam 20 gr Red ginger jam 20 gr Dried shiitake mushrooms 50 gr Vegetarian spare ribs 50 gr Mooncake syrup 100 ml Filling sauce 50 ml (or vegetarian oyster sauce) Dark soy sauce a little (about 2 – 3 drops) Honey 4 teaspoons Roasted sesame 40 gr Kaffir lime leaves 3 leaves Sesame oil 1 teaspoon Cooking oil 25 ml
Where to buy syrup for mooncakes?
- You can buy mooncake syrup at stores selling baking ingredients or purchase it on e-commerce websites.
- In addition, you can also make mooncake syrup at home according to the detailed recipe from Tastetutorial.com.
Where to buy various jams and seeds for filling?
- You can buy various jams and seeds for fillings at stores selling baking ingredients, supermarkets, or buy online on e-commerce websites. You can buy a portion of pre-packaged jam or mooncake seed filling or buy individual types of jam and seeds as needed.
- When buying, you should purchase seeds and jams that are packaged with labels and complete expiration dates.
- Avoid buying packages of jam or seeds that are torn, expired, or show signs of mold and have an unpleasant odor due to oil leakage.
Required tools
Oven, non-stick pan, bowl, 75gr mooncake mold, pastry brush,…
How to make vegetarian mixed mooncake filling
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Prepare the filling
First, soak the vegetarian pork, dried shiitake mushrooms in boiling water for about 30 minutes until soft.
After 30 minutes, cut off the mushroom stems and rinse them along with the vegetarian pork. Next, use your hands to squeeze out the water from both ingredients and chop them into small cubes.
Next, finely chop the candied lemon peel and red ginger. Other nuts like green pumpkin seeds, lotus seeds, and cashews should be crushed into small pieces.
Finally, cut the lime leaves into thin strips.
Tip: To keep the filling delicious, you should only crush the dry nuts moderately, not too finely.
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Making the cake filling
Put a pan on the stove, add the vegetarian spare ribs and shiitake mushrooms, stir well over medium heat for about 5 minutes until the spare ribs are completely dry.
Next, add the entire mixture of nuts, various jams, and lime leaves into the pan and mix well.
Mix 50ml of filling sauce (or vegetarian oyster sauce) and 40gr of glutinous rice flour, then gradually pour this sauce into the pan, stirring until the mixture is blended and the filling can bind when shaped.
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Mixing the dough for the cake skin
In a large bowl, add 100ml of baked cake syrup, 25ml of cooking oil, and 1gr of baking soda, then mix well.
Next, divide 150gr of all-purpose flour into 2 parts, gradually add each part into the syrup bowl and mix until a smooth, non-sticky dough is formed.
Finally, cover the bowl tightly and let the dough rest for 30 minutes.
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Divide the dough and wrap the filling
Divide the dough for the crust and the filling into many parts with a ratio of 25g of crust : 35g of filling, then roll them into balls.
Next, use your hands to flatten the dough a little, place the filling in the center, then pinch the edges tightly and roll the dough ball to make it round.
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Press the mold and bake the cake
Preheat the oven to 200 degrees Celsius for 15 minutes.
Dust the dough balls with a layer of dry flour to prevent sticking, then place the cakes in the mold, press hard and hold for about 10 seconds to shape. Next, bake the cakes for the first time at 200 degrees Celsius for 8 – 10 minutes.
Mix together: 4 teaspoons of honey, 1 teaspoon of sesame oil, and a little dark soy sauce. Then, brush this mixture evenly over the freshly baked cakes.
Next, put the cakes back in the oven and bake for the second time at 185 degrees Celsius for 8 minutes. After the second bake, continue to brush a thin layer of the honey mixture on the cakes and bake for the third time at 170 degrees Celsius for 8 minutes.
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Final Product
The vegetarian mixed nut mooncake has a beautiful golden-brown, shiny outer layer. When eaten, the cake is soft and lightly sweet, with a crunchy and rich filling from various nuts, making it extremely easy to eat and good for health.
How to store mooncakes properly for longer preservation
- You need to remove all the air or place a moisture-absorbing packet and seal the bag tightly; you can also wrap the cake in foil to prevent mold.
- Store the cake in a cool place, avoiding high temperatures and humidity.
- You can put the cake in the refrigerator to preserve it longer for about 5 – 7 days. Before eating, you can reheat it in the microwave or oven to soften the cake!
See more:
No need for complicated steps or ingredients, you can easily make delicious and attractive mixed vegetarian mooncakes for your family to celebrate the Mid-Autumn Festival more fulfilling. Tastetutorial.com wishes you success in your preparation!
