Matcha Red Bean Mooncake with Vegan Egg Yolk

Instructions

Step 1: Make the vegan egg yolk

• Steam the dry lotus seeds in carrot juice until tender.

• Place the tender lotus seeds, cooked pumpkin, nutritional yeast, icing sugar, salt, black salt, cornstarch, and water into a food processor and blend until completely smooth.

• Transfer the paste to a pan and fry over low-medium heat until a non-sticky dough forms. Shape into small yolk balls and set aside.

Step 2: Prepare the red bean paste

• In a pan, fry the red bean paste with icing sugar and rice bran oil over low-medium heat until a non-sticky dough forms.

• Divide and wrap around the vegan egg yolk portions, then set aside.

Step 3: Make the matcha snow skin 

• In a mixing bowl, mix all snow skin ingredients except the oil until completely smooth with no lumps.

• Pour into a heatproof dish and steam for 20 minutes.

• While still warm, knead the rice bran oil into the cooked dough until the surface is smooth and elastic.

• Cover and cool the dough in the fridge.

Step 4: Assembly

• Divide the chilled snow skin dough into 25 g portions and flatten each into a round wrapper.

• Place the prepared red bean paste (with the vegan egg yolk tucked inside) in the centre. Wrap the snow skin securely around the filling and seal well.

• Lightly dust the mooncake with cooked glutinous rice flour, press it firmly into a mooncake mould, and unmould carefully.

• Chill in the refrigerator before serving.