Happy Mooncake Festival!

The vegetarian recipe for Black Sesame and Pumpkin Crystal Mooncake:

servings – 10 mooncakes

Crystal Pastry

  • 75 g glutinous rice flour
  • 50 g rice flour
  • 30 g gluten-free wheat flour
  • 275 g fresh milk
  • 75 g sugar
  • 30 g vegetable oil
  • 2 drops red liquid food color – optional
  • 5 drops vanilla essence
  1. In a big mixing bowl, combine fresh milk, sugar and vegetable oil.
  2. Gradually add in gluten-free wheat flour, rice flour and glutinous rice flour; combine and set aside for 30 minutes.
  3. Add red liquid food color and vanilla essence; stir well and steam for 15 minutes (stir for a few times during the steaming process until the batter coagulates).
  4. Remove and let it cool.

Black Sesame Filling

  • 75 g black sesame powder
  • 250 g pumpkin flesh (steam until soft)
  • 50 g sticky millet (mash)
  • 30 g vegetable oil
  • 30 g sugar
  1. Combine all the ingredients, knead the dough, keep aside for 10 minutes and knead again.
  2. Wrap in cling film and steam for 15 minutes.
  3. Remove, let it cool and take off the cling film.

Vegetarian Egg Yolks

  • 25 g sticky millet (mash)
  • 50 g cheddar cheese – suitable for vegetarians (grate)
  • 3 tbsp nutritional yeast flakes
  • 50 g pumpkin flesh (steam until soft)
  • 2 tbsp butter
  • ½ tsp salt
  1. Combine all the ingredients, knead the dough, keep aside for 10 minutes and knead again.
  2. Divide into 10 portions and wrap each in clip film to form a small ball.
  3. Steam for 10 minutes, remove and cool.
  4. Freeze for 2 hours and take off the cling film.

Final Steps

  1. Put some oil on your hands and divide the crystal pastry dough and black sesame filling into 10 portions respectively.
  2. First, flatten the black sesame filling portion, wrap up the vegetarian egg yolk and gently form a ball shape.
  3. Then, flatten the crystal pastry portion, wrap up the fillings (step 2) and gently form a ball shape.
  4. Spread some oil on the inner side of a mooncake mold, place the crystal mooncake in it, gentle press, remove and refrigerate for about 2 hours before serving.
  5. Enjoy!