Embrace the tranquility of the Mid-Autumn Festival with these delightful vegan matcha mooncakes filled with sweet red bean paste. These mooncakes not only look stunning but also blend the rich flavors of matcha with the traditional sweetness of red bean, making them a perfect treat to share with family and friends. Let’s embark on this culinary journey!

Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 cup golden syrup (or agave syrup for a lighter option)
  • 1/4 cup vegetable oil
  • 1/2 teaspoon alkaline water (optional, for a softer texture)
  • 2 tablespoons matcha powder

For the Filling:

  • 1 cup red bean paste (store-bought or homemade)
  • 2 tablespoons maple syrup (if you prefer it sweeter)

Instructions

Start by preparing the filling. If you’re making your own red bean paste, soak 1 cup of adzuki beans overnight, then boil them until soft. Blend the cooked beans with a touch of maple syrup until smooth. Set aside to cool.

Now, let’s prepare the dough. In a large mixing bowl, combine the flour and matcha powder. In a separate bowl, whisk together the golden syrup, vegetable oil, and alkaline water. Gradually add the wet ingredients to the flour mixture, stirring until a soft dough forms. If the dough feels too sticky, add a little more flour.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This will make it easier to work with later.

Once the dough has rested, divide it into equal portions (about 30g each for small mooncakes). Flatten each piece into a disc and place about 1 tablespoon of red bean filling in the center. Carefully fold the dough over the filling and pinch to seal, rolling it into a ball.

Next, prepare your mooncake mold. Lightly dust the mold with flour to prevent sticking. Place the filled dough ball into the mold, pressing down firmly to shape it. Gently remove the mooncake from the mold and set it on a parchment-lined baking tray. Repeat this process for all the dough and filling.

Preheat your oven to 350°F (175°C). Bake the mooncakes for 10-12 minutes, until they’re just set but not browned. Remove them from the oven and let them cool on a wire rack.

For the best flavor, allow the mooncakes to rest for at least 24 hours before enjoying. This will help the flavors meld together beautifully.

Serving Suggestions

Serve these gorgeous mooncakes with a steaming cup of jasmine tea. They are sure to impress even the most skeptical of dessert lovers. Enjoy the beautiful blend of flavors and the joy of sharing your vegan creation!