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
- In a big mixing bowl, combine fresh milk, sugar and vegetable oil.
- Gradually add in gluten-free wheat flour, rice flour and glutinous rice flour; combine and set aside for 30 minutes.
- 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).
- 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
- Combine all the ingredients, knead the dough, keep aside for 10 minutes and knead again.
- Wrap in cling film and steam for 15 minutes.
- 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
- Combine all the ingredients, knead the dough, keep aside for 10 minutes and knead again.
- Divide into 10 portions and wrap each in clip film to form a small ball.
- Steam for 10 minutes, remove and cool.
- Freeze for 2 hours and take off the cling film.
Final Steps
- Put some oil on your hands and divide the crystal pastry dough and black sesame filling into 10 portions respectively.
- First, flatten the black sesame filling portion, wrap up the vegetarian egg yolk and gently form a ball shape.
- Then, flatten the crystal pastry portion, wrap up the fillings (step 2) and gently form a ball shape.
- 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.
- Enjoy!
