Vegan Crispy Custard Mooncake ~ 純素脆皮奶黃月餅

Vegan Crispy Custard Mooncake ~ 純素脆皮奶黃月餅

I always dream of transform all the recipes with dairy or egg into vegan versions. Some of them are work, but still, have lots to do more research and experiment.

Annual Chinese Mid-Autumn festival will be tomorrow. And I still haven’t got anything to post. Apart from too busy , I have gone through a few failure. Try to work out a vegan mooncake that can please me.

This is the last minute and also the latest one that I can say yes! That is what I want! 🙂

The custard filling was a huge success, add a quarter of  teaspoon black salt will bring the flavour out completely. Similar to the normal mooncake with salted egg yolk. I have to recommend to you!

Vegan Crispy Custard Mooncake ~ 純素脆皮奶黃月餅


For the pastry: 

  • 165g Self-raising flour
  • 10g Custard powder
  • 15g Vegan nutritional Yeast flakes
  • 40g Unrefined light muscovado sugar,  (or use the light brown caster sugar will do)
  • 2 tbsp Flax meal + 6 tbsp water, mixed and set aside before making the pastry
  • 50g Vegan butter or spread, room temperature
  • 25 – 30g Maple syrup


  1. Sieve the self-raising flour and custard powder.
  2. Beat the vegan butter with the sugar until fluffy. Add the nutritional yeast flakes, maple syrup and flax meal mixture. Whisk until all well combined.
  3. Slightly knead the dough until smooth. Wrap in a plastic bag and rest for 15 to 20 minutes.

For the Vegan custard filling:        (better to make it advance and chill in the fridge for two hours)

  • 22g Unrefined light muscovado sugar
  • 40g Custard powder
  • 30g Cornflour
  • 25g Vegan condensed milk
  • 90ml Nut milk of your choice,  (I used almond milk)
  • 45g Vegan butter, melted
  • 1/4 tsp Black salt, Kala Namak


  1. Mix the dry ingredients with the salt together, set aside.
  2. Mix the condensed milk, nut milk together. Add in the flour mixture. Make sure whisk thoroughly.
  3. Then add the melted butter and stir well.
  4. Prepare a shallow plate and grease with oil. Sieve the custard mixture into the plate. This will make sure to get a smooth custard without any lump.
  5. Bring a steamer with water to the boil, put the custard batter in and switch to medium heat. Let it cook 5 minutes. Remove the lid and stir the custard. And continue to cook 5 more minutes until the custard cooked.
  6. Remove the custard and let it cool for 20 minutes. But the custard still slightly warm to handle.
  7. Knead the custard until smooth and shiny by wearing a glove to handle. Chill in the fridge for 2 hours.

Final Assembly:

  1. Divide the pastry into 20g each ball. And the custard filling into 30g each.
  2. Press each of the pastry flat and wrap one of the custard balls. Dust the mooncake mould with flour (my mooncake mould is 50g). Put the mooncake into the mould and press down slightly.
  3. Finish the remaining mooncakes, laid on a baking tray with baking parchment.
  4. Preheat the oven to 375°C/190°C/170°C fan oven.
  5. Put the tray of mooncake into the middle shelf and bake for 15 minutes until golden brown.
  6. Cool down the mooncakes on a wire rack, and brush with a little bit of sugar syrup (1 tsp sugar + 1 tsp hot water).
  7. You can serve now or wait for a family gathering.


  • The black salt mixed in the custard can bring the flavour out dramatically well. Just not to skip it.
  • Knead the custard when it is still warm. But if it gets cold, it will turn a bit harder to handle. You can get it warm up in the microwave for half minutes.


4 thoughts on “Vegan Crispy Custard Mooncake ~ 純素脆皮奶黃月餅

  1. Wow! I’ve never had a mooncake before, but have long dreamed of them. I want to try your recipe ASAP, even if I have to make them in boring old mini muffin pans. They won’t be nearly as pretty as yours, but I think that should still work, right?

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