• Angelica Larsson

Pumpkin spice mooncakes | Vegan | Halloween

Hello my lovelies and welcome back to another spooky month of Halloween!


While on my search for Halloween inspiration I came across something beautiful and it's name is mooncake. As I have found this cake is eaten during the Chinese Mid-Autumn Festival also known as Moon Festival. Due to mooncakes being consumed during autumn/fall I wanted to draw inspiration from them and flavour them with the ever so delightful flavour of pumpkin spice.



What you need for dough:


3/4 dl (0.3 cup) vegan milk

4 tbsp glutinous rice flour

4 tbsp rice flour

2 tbsp cornstarch

3 tbsp icing sugar

1 tbsp rapeseed oil


What you need for the filling:


45g vegan butter

1 dl (0.4 cup) vegan heavy cream

3 tbsp icing sugar

2 1/2 tbsp cornstarch

1 tsp pumpkin spice (link to cheesecake dip)


What you need for colouring:


Matcha powder

Acai powder

Orange food colouring


Makes 9 mooncakes. (requires mooncake mould/stamp)


Let's begin with the dough, in a bowl add milk, glutinous rice flour, rice flour, cornstarch,

icing sugar and the rapeseed oil. Whisk together until it is combined.


In a pan add water and pop in your steamer and on with a lid. Pour the mixture into a deep plate and add onto the steamer and steam over medium heat for 15 minutes.


Scrape off the hardened dough from the plate and allow to cool. Once it's cool knead the

dough with your hands until it's smooth and elastic.


I am going to colour mine so I am dividing the dough into 3 and I am using matcha powder to colour one and acai for another. Simply add a little by little to get the colour effect you desire.


Pop into the fridge for 2 hours.


Now we are going to make our filling, in a pot add icing sugar and cornstarch and give it a whisk. Add the butter on medium high heat and whisk to combine and once the butter has melted add the heavy cream while stirring. Cook until it thickens.


Set aside to cool and then place it in the fridge for 2 hours as well.


Now we can move onto assembling our mooncakes, divide the dough and filling into 9 pieces. Shape the filling into balls and flatten the dough into round shapes as we are going to wrap the dough around the filling. Make sure it's sealed.


Dust mooncake mould with icing sugar and place the ball into the mooncake mould and push gently to shape.


Rinse and repeat. Place in the fridge if you're not planning on serving them immediately. They will stay good for 48 hours.


Now they are ready to enjoy!

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