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Vegan Sweet Potato Mooncakes Recipe (Gluten-Free)

Vegan Sweet Potato Mooncakes (Gluten-Free)

All Purpose Veggies
4.56 from 9 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert, Snack
Cuisine Chinese
Servings 6 servings
Calories 173 kcal

Ingredients
  

Instructions
 

  • Mix dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
  • Divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
  • Prepare the filling- roll the sweetened white bean paste filling into a heaping tablespoon-sized balls (about 30g). You can also mix add ins such as nuts, seeds, dried fruits, or add flavoring/coloring to the bean paste before rolling.
  • Flatten the dough into a thin disk using the palms of your hands, place about 30g of filling in the middle.
  • Cover the filling with the dough and gently squeeze the dough into a ball**
  • Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
  • Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry. The bottom of the cakes should be lightly browned.
  • For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.

Video

Notes

*I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn't affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don't recommend them here. I also like to use honey powder, since it's light in color as well as less processed (but it won’t be vegan). For the low carb option reflected in the nutrition facts, you can use sugar-free substitutes such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)
**The ball really does not have to be perfect or smooth, because you'll be using the mooncake mold to press these rough edges into shape anyways.

Nutrition

Calories: 173kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 23mgFiber: 3gSugar: 17gVitamin A: 947IUVitamin C: 1mgCalcium: 28mgIron: 1mgZinc: 1mg***Net Carbs: 21g
Keyword mooncakes, sweet potato
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