Vegan ‘Snow Skin’ Mooncake with Vegan Egg Yolk

Vegan ‘Snow Skin’ Mooncake with Vegan Egg Yolk

The Mid-Autumn Festival is on Sunday, 27th September this year. It’s still have a few days to go. Usually, my mooncakes won’t be so early to post out. For the snow skin mooncake, I like it as fresh as possible.

But, the traditional mooncake need to be making it in advance. Because the pastry will get more moisture and softer after a few days it made. The Chinese called it: ‘回油‘!

They’re totally two different pastries. But you can use the same fillings for those cakes.

If you get more interest to make mooncake, you can check some of my previous posts. Such as:

Vegan Shanghai Cheese Mooncake,

Vegan Shanghai Cheese Mooncake with Black Sesame Seed Paste~ 純素蔴茸,上海芝士月餅,

Crispy Custard Mooncake II   2013  ( 脆皮奶黃月餅  II ),

Fruit and Nut Mooncake

Traditional Lotus Paste Mooncake (傳統中式蓮蓉月餅)

Four Colourful ‘Snow Skin’ Mooncakes  ~ no bake!

There are still more recipes if you’re interested it!

For the snow skin pastry mooncake 冰皮, some people will like to use the cooked glutinous rice flour. The flour can use straight away to wrap up the fillings and chill to serve. But, I still like my own way to prepare the pastry, although I did have a try of the cooked glutinous rice flour.

This year I am trying to lower the sugar and liquid quantity. It is easier to handle the pastry with a little bit less coconut milk, also is a low-sugar as well.  :)

And this vegan egg yolk, I have a little secret ingredient add in. Compare to last year, the ‘egg yolk’ was a little bit soft to keep the shape when wrapping into the filling paste.

Here is some of the cake mould sizes with the quantity of the pastry and filling. It is only I use for my mooncake mould, you can feel free to exchange it.🙂

50g Cake mould:   20g pastry,  30g (filling + vegan egg yolk)

75g Cake mould:    25g pastry,  50g (filling + vegan egg yolk)

150g Cake mould:  45g pastry,  115g (filling + vegan egg yolk)

Vegan ‘Snow skin’ Mooncake with Vegan Egg Yolk

For the ‘snow skin’ pastry:     冰皮

  • 50g Glutinous flour  糯米粉
  • 50g Rice flour 粘米粉
  • 25g Wheat Starch  澄麵粉
  • 25g Plain flour
  • 40g – 50g Sugar     (I use 35g)
  • 250ml Non-dairy milk or Water    (I use 220ml coconut milk)
  • 20ml Vegetable oil  (I use 15ml)

For Red colour: Add 2 tsp Beetroot juice, (one fresh beetroot, peeled and diced. Cook with enough water to cover the beets for a few minutes, drained and get the juice)

For Green colour: Add 2 tsp Pandan juice, (Boil 5 to 7 pandan leaves in little bit of water, drained. Blend in a juicer, strained and get the juice)

For Brown colour: Add 1 or 2 tsp fresh brew coffee, (1/2 tsp instant coffee brew in 1 1/2 tbsp boiling water. Make sure all dissolved. Add in the dough). Or you can use 1 tsp vegan cocoa powder.

For the filling:   (I haven’t record the quantity, just a roughly guild)

Method:  

  1. I will make the ‘egg yolks‘ 5 to 6g each, small enough to fit in my 50g cake mould.  And the paste is 25g each, make the filling just 30g each, roll into a ball and chill in the fridge.
  2. You can check this post, and follow the pictures and the instruction. For an easier way to assembly the mooncake.
  3. Remember, keep the finished snow skin mooncakes in an airtight container. Chill in the fridge for a few hours or overnight before serve.

8 thoughts on “Vegan ‘Snow Skin’ Mooncake with Vegan Egg Yolk

  1. Your mooncakes look very pretty! The best thing is that only all natural coloring is being used. Do you think snowskin made in this method taste better? I have only tried making mooncakes using the fried glutinous flour so am very curious. Thank you for sharing🙂

    • Hiya, thanks your stopping by! I have tried both methods before. It depends which one you like and easier. Both works well! Have you seen my latest post, the vegan ‘snow skin’ mooncake with black sesame paste? It was used the cooked glutinous rice flour. It has a brilliant result as well!
      Wish you have a happy mid-autumn festival! Enjoy!🙂

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