Celebrate the Mid-Autumn Festival with these stunning and unconventional vegan mooncakes featuring a luscious red bean filling and a vibrant matcha crust. These delightful treats not only pay homage to tradition but also introduce a burst of flavor and color that will impress your friends and family.

Ingredients

For the Matcha Dough:

  • 2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk (or any plant-based milk)
  • 2 tablespoons matcha powder
  • 1/2 teaspoon baking powder

For the Red Bean Filling:

  • 1 cup cooked adzuki beans (or canned, drained)
  • 1/4 cup maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Begin by preparing the red bean filling. In a food processor, combine the cooked adzuki beans, maple syrup, vanilla extract, and salt. Blend until the mixture is smooth and creamy. Taste and adjust sweetness if needed. Transfer to a bowl and refrigerate for about 30 minutes to firm up.

While the filling chills, prepare the matcha dough. In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, matcha powder, and baking powder until well combined.

Make a well in the center of the dry ingredients and pour in the melted coconut oil and almond milk. Mix until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time. Knead gently until smooth.

Divide the dough into equal portions, roughly 2 tablespoons each, depending on the desired size of your mooncakes. You should yield about 10-12 portions.

Take one portion of the dough and flatten it into a disc in the palm of your hand. Place about 1 tablespoon of the chilled red bean filling in the center. Carefully fold the edges of the dough over the filling, pinching to seal it completely. Roll it into a smooth ball.

Once all the dough and filling are formed, lightly dust a mooncake mold with flour to prevent sticking. Place the filled ball in the mold and press down firmly to shape it. Carefully remove the mooncake from the mold and place it on a parchment-lined baking sheet. Repeat with the remaining dough and filling.

Preheat your oven to 350°F (175°C). Allow the mooncakes to rest for about 15 minutes while the oven heats up.

Bake the mooncakes in the preheated oven for 20-25 minutes, or until they are lightly golden. Keep an eye on them to prevent over-baking.

Once baked, remove from the oven and let them cool on a wire rack. For best texture, allow the mooncakes to sit for a few hours or overnight before serving, as the flavors will meld and improve over time.

Enjoy your vibrant vegan mooncakes with tea or as a delightful dessert that beautifully balances tradition with modern flavors!