Vegan Salted Egg Yolk (純素蛋黃)
Before I start to write this post, let me explain why do I need to make salted or preserved ‘egg yolk’. Isn’t it too strange? What’s it for? I don’t think Western people have heard about it, and they won’t put on their dining table also!
Salted egg is so common in Chinese family cooking. Usually, we will use the duck egg for preserving. For my own way (actually was my mother in law pass it on to me), just dissolve a cup of salt into a big pot of boiling water. Put the duck eggs in a large container, pour all over the salted water to the eggs after the water cools down completely. Let it soak in the salted water for about one or two months. How to check the eggs are done? Just take one out from the pot, steam over a medium heat for a few minutes. Cut it half, if the yolk looks orangish colour and full of oily look. Meanwhile, they taste salty. It means they’re ready to consume.
For us, Chinese can find lots of ideas to cook with salted/ preserved egg. Such as making soup, stir fry, or even make pasta or noodles. Have you heard about ‘bamboo noodles’? That’s emphasis on using salted egg to make the pasta or noodles. It’ll make the noodles more tender.
To make this vegan ‘egg yolk’, it needs to prepare the vegan cheddar cheese first. In my blog, I do like to get my hands on those vegan cheese experiment. Such as vegan cheese, vegan cheddar cheese, vegan ricotta cheese, vegan nacho cheese sauce, or vegan mozzarella cheese, vegan cream cheese, etc.
Vegan Salted Egg Yolk
For the Vegan Spicy Cheddar cheese: recipe adapted from one green planet
- 2/3 cup Raw cashews, soaked in a cup of water overnight
- 2 tbsp + 3 tsp Nutrient Yeast flakes
- 3 tsp Tapioca starch or arrowroot
- 3 tsp Agar Agar
- 2 tbsp + 4 tsp Lemon juice
- 1 cup of water + 1 cup of water
- 1/2 tsp Pink sea salt
- Pinch of ground turmeric
- 1 tsp Smoked paprika or 1 tsp Sweet paprika
- In a saucepan, mix agar-agar in 1 cup of water. Set aside.
- Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, starch, salt, lemon juice and 1 cup of water. Make a very smooth paste.
- Add the cashew paste to agar mixture.
- Bring this to boil on a low-medium heat until it forms a thick pancake batter consistency.
- Quickly transfer to ramekins or prepared container. (I used an old butter tub and lined with a piece of cling film)
- Refrigerate for an hour. Carefully remove from the ramekin and serve. Consistency will be that of silken tofu.
Note: If you like to make grate-able cheese, can reduce the water quantity.
For the Vegan Salted egg yolk:
- 50g Flaxmeal
- 100g Vegan cheddar cheese (recipe from above)
- 4 tbsp Nutrient Yeast flakes
- 2 tbsp Custard powder
- 100g Pumpkin puree
- 50g Smooth peanut butter (it is my new secret weapon)
- 3 tbsp Coconut oil
- 3/4 tsp Indian black salt (strongly recommended to use black salt)
- Mix all ingredients to form a dough, rest for 10 minutes.
- Fold and mix the dough once more and rest for another 10 minutes.
- Put in a greased plate and cover with a piece of paper, steam over medium-high heat for 10 minutes.
- When the dough’s temperature can touchable, wear a pair of kitchen plastic gloves and knead the dough until smooth.
- Make the egg yolk about 10g to 15g each, roll into a little ball, cover with cling film and freeze until firm.
- Just take it out a half hour to defrost, before you make the snow skin mooncake. But for the traditional mooncake, it doesn’t need to defrost at all. And you’ll get a nice ‘egg yolk’ shape after the cake baked.
- The size of the egg yolk depends on your mooncake mould. 10g to 15g is for the 100 or 150g moulds. I made 5g to 6g each because my mooncake mould is only 50g and 75g.