Japanese-Style Vegan Japanese Raspberry Mooncakes: A Sweet Fusion

Mooncakes are a traditional delicacy, mainly associated with the Mid-Autumn Festival-a significant cultural celebration in East Asia. This scrumptiously dense cake filled with pastry symbols unites everyone by family and friends under the light of a full moon. The traditional mooncakes fill lotus seed paste or red bean paste and enclose a crust in lard. Modern interpretations may now offer variations in flavors and diet. This vegan Japanese-style raspberry mooncake brings together the elegant artistry of Japanese confections along with fruity vibrance coming from raspberries-a guilt-free twist to this all-time favorite.

How Japanese Vegan Raspberry Mooncake is different?

Mooncakes are from China but have spread across borders to become popular worldwide. The Japanese mooncake is mainly lighter in texture and flavor. This is mainly because Japan takes a minimalist approach to food in terms of simplicity and refinement. With the latest trend of being plant-based, versions like this raspberry mooncake have emerged and gained popularity among health-conscious and environmentally aware people.

Preparation details:

Preparation Time: 1 hour | Cooking Time: 30 minutes | Cool time: 2 hours

Time to prepare: 3 hours 30 minutes

Nutrition Information: Per mooncake

Calorie: 180 kcal | Protein: 3g | Carbohydrate: 30g | Fat: 5g | Fiber: 2g | Sugar: 15g

Ingredients for Vegan Raspberry Mooncake:

To prepare 8 pieces of mooncake

Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 2 tbsp of maple syrup
• 1 tablespoon cornstarch mixed with 2 tablespoons of water

Mooncake Dough

• 1 1/2 cups all-purpose flour
• Half cup of almond flour
• 1/2 cup of powdered sugar
• 1/3 cup vegetable oil (Sunflower or Coconut Oil)
• 2 tbsp of plant-based milk.
  • Type of choice but for this recipe Almond Milk, Soy, or Oat works best
• 1 teaspoon vanilla extract

Optional Ingredients:

• A few drops of natural pink food coloring to make it super bright
• Dust with a little rice flour

Tools Needed:

• Mooncake molds 50g size
• Bowl
• Saucepan
• Rolling pin
• Parchment paper

Step-by-Step Guide to make Raspberry Mooncake:

1. Prepare the Raspberry Filling:

In a medium saucepan, combine raspberries and maple syrup. Cook over medium heat, stirring occasionally, until the raspberries break down and form a sauce (about 5-7 minutes).

Mix the cornstarch with water to make a slurry. Gradually add this to the raspberry mixture, stirring constantly to prevent lumps. Cook for another 2-3 minutes until the mixture thickens.

Remove from heat and let the filling cool completely. Transfer it to a container and refrigerate for at least 1 hour to firm up.

2. Prepare the Mooncake Dough:

Sift the all-purpose flour, almond flour, and powdered sugar in a large bowl.

Add vegetable oil, plant-based milk, and vanilla extract. Mix by spatula or with your hands to form a ball of dough until it becomes pliable and smooth. If the dough is too dry, add a little more teaspoon of plant-based milk.

Cover the dough in plastic wrap and let it rest at room temperature for 30 minutes.

3. Make the Mooncakes:

Cut the dough into 8 equal pieces and shape each one into a ball.

Cut the chilled raspberry filling into 8 equal pieces and shape each one into a small ball.

Using your hands, shape one portion of dough into a circular shape and flat, 3 inches in diameter. Take the raspberry filling and place one small ball into its center; lightly fold over and seal edges; then lightly roll the dough to smooth the fill ball out using your palms.

Lightly dust a mooncake mold with rice flour. Fill the dough ball into the mold and press down gently to form it. Then, remove the mooncake onto a parchment-lined baking sheet. Repeat for the remaining dough and filling.

4. Bake the Mooncakes:

Preheat your oven to 350°F (175°C).

Put the mooncakes into the oven and bake for 15 minutes. Remove from oven, cool for 5 minutes, and lightly brush with plant-based milk for a glossy finish.

Put mooncakes back in the oven and bake for 10-15 minutes until they are lightly golden.

5. Cool and Store:

Allow the mooncakes to cool completely on a wire rack. It is an important stage for setting and flavor mixing to occur within the dough.

Store the mooncakes in an air-tight container at room temperature for 1-2 days before eating it. Resting time allows it to have an ideal crust for texture as well as develop deep flavors.

Chill Filling: This process indicates the gelation, therefore it can achieve a perfect hardness. This way, proper assembling is allowed

Rice flour dusting: This process eliminates sticking of the mooncake to the mold while not compromising its design.

Novelty Usage: Try any other fruit filling such as mango, blueberry, or strawberry to make it unique.

Conclusion

Vegan Japanese-style raspberry mooncakes are just the right balance of tradition and innovation for that special occasion or unique dessert. Their bright flavors and visual presentation make them irresistible, while plant-based ingredients comply with the trend of modern diets. Savor the artistry and flavor in these mooncakes as you celebrate culture, creativity, and conscious living!

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