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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Vegetarian Mixed Mooncake with a soft and rich crust and a flavor-packed filling that ensures deliciousness, rivaling the “savory version.” Especially, the cake dish does not require an oven, so everyone can make it, cook right away with Tastetutorial.com!
Ingredients for Vegetarian Mixed Mooncake without an oven Serves 4
Wheat flour 200 gr (any type) Potato 80 gr (steamed and mashed) Mung beans 100 gr (steamed and mashed) Peanuts 50 gr Peanut butter 1 tablespoon Roasted sesame 50 gr Pineapple 30 gr Pineapple jam 40 gr Raisins 50 gr Vegetarian sausage 60 gr Vegetarian floss 30 gr Instant cereal 2 tablespoons Cinnamon wine 15 ml Kaffir lime leaves 10 leaves Palm sugar 250 gr (or brown sugar/white granulated sugar) Honey a little Soy sauce 1 teaspoon Lemon juice 1 teaspoon Cooking oil 1 tablespoon Salt 1/4 teaspoon Water 200 ml
How to choose fresh ingredients
How to choose good potatoes that are not mealy
- You should choose potatoes that are firm, heavy, unblemished, and have a smooth skin surface.
- Yellow potatoes will be tastier and sweeter than those that are slightly white.
- Do not choose potatoes that are wrinkled, feel soft when squeezed, or have black spots, are rotten, or leaking.
- Absolutely do not choose potatoes that have turned green or sprouted as they are extremely dangerous to health.
How to choose good mung beans
- You should choose fresh mung beans, plump and shiny, with a natural bean aroma when smelled.
- When held in hand, they should feel firm and not leave any powdery residue.
- Do not choose beans with unusual colors, signs of mold or pests, or with strange smells.
- If you cannot find shelled mung beans, you can buy whole mung beans, soak them for 2 – 3 hours before preparing, and then rinse them clean.
Tools needed
Pot, bowl, spoon, knife, grilling rack, pastry brush, aluminum foil, mooncake mold,…
How to make vegetarian mixed Moon Cake without an oven
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Cook the syrup
Place a pot on the stove, add 200ml of water, 250gr of palm sugar, 30gr of pineapple, 1/4 teaspoon of salt, and 1 teaspoon of lemon juice.Cook the mixture over medium heat until the sugar completely dissolves and thickens slightly.
Finally, pour the syrup into a jar to cool. Then, seal the lid and store it in the refrigerator overnight, and use it the next day.
Tip: To check if the syrup is cooked properly, scoop a little syrup and drop it into a bowl of water. If the syrup does not move or mix with the water when you shake the bowl, it is done.
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Mixing and kneading the dough
Put 200g of flour, 80g of steamed and mashed potatoes, 120ml of syrup, 1 tablespoon of peanut butter, and 1 tablespoon of cooking oil into a large bowl. Mix well until the ingredients are combined.
Next, use your hands to knead the mixture until the dough is smooth and elastic. Then, cover the dough and let it rest for 20 minutes.
Tip: To prevent the crust from becoming tough and to achieve sharp patterns after baking, do not knead the dough for too long!
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Mixing the filling
Cut 60g of vegetarian sausage into long strips about 2 small finger lengths, then fry in a pan until golden and crispy.
In a bowl, combine 40g of pineapple jam, 2 tablespoons of instant cereal, 50g of raisins, 50g of peanuts, 50g of roasted sesame seeds, 15ml of cinnamon liquor, 1 teaspoon of soy sauce, 60g of fried vegetarian sausage, 30g of vegetarian pork floss, and 4 kaffir lime leaves sliced thinly. Use your hands to mix all the ingredients together.
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Shape the cake
Divide the cake dough and filling into several portions with a ratio of dough 70g : filling 50g, then roll them into balls and squeeze tightly. For 100g of steamed green beans, mash them, and also divide into 4 equal parts, each 50g.
Flatten the green bean filling, place the mixed filling ball in the center, and then seal the green bean filling around it.
Next, use your hands to flatten the cake dough, place the green bean mixed filling inside, and seal the edges of the dough.
Finally, brush a thin layer of cooking oil into the mold, place the cake in, and press firmly to shape it. Then, place the cake on a piece of aluminum foil and take it to bake.
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Baking the Cake
Prepare a large pot and place some green stones at the bottom of the pot, then place a grilling rack inside and arrange the cakes on top.
Next, cover it tightly and bake the cakes over low heat for 15 minutes. After 15 minutes, take the cakes out and brush a thin layer of water around them and let them cool.
After the cakes have cooled, continue to brush a layer of honey around the cakes and put them back in the pot for a second baking for 10 – 15 minutes until the cakes are golden brown and cooked.
Tip: If you can’t find green stones, you can put a few spoons at the bottom of the pot as a substitute!
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Final Product
The Vegetarian Mixed Moon Cake without an Oven has a very attractive color and flavor. The cake’s crust is soft, fragrant, and lightly sweet, harmonizing with the rich mung bean filling and the crispy, fragrant nuts, ensuring that you will be delighted and say it’s delicious!
Vegetarian Mixed Mooncake without using an oven still has a soft fragrant crust, and the filling is just right, extremely delicious and anyone can make it. Tastetutorial.com wishes you success in making this cake!
