Vegetarian Moon Cakes

Vegetarian Moon Cakes

* Makes 15 moon cakes*


Ingredient for skin:


140g plain flour

10g icing sugar

55g shortening

65ml water


Ingredient for oil skin


130g plain flour

70g shortening


For filling


15 vegetarian egg yolks


450g pandan lotus paste


For glazing

1 egg yolk (lightly beaten)


For coating

Dash of green colouring




1. Divide ingredient (D) into 30 grams portions. Wrap in a place of vegetarian egg yolk. Repeat process.

2. Combine flour, icing sugar and shortening of ingredients (A). Add in water and knead into a soft dough. Roll into a long strip, cut into 15 parts.

3. Combine ingredient (B) together. Knead into a soft dough and roll into a long strip Cut into 15 parts.

4. Flatten no (2) and wrap in no (3). Roll up like a Swiss roll. Repeat the step once more. Shape round, flatten and wrap in no (1). Seal edges downwards, lay on a baking tray lined with greaseproof paper. Glaze the moon cake surface.

5. Bake no (4) in a preheated oven at 180’C for 20-25 minutes till golden. Cool and dot a little green on moon cakes. a provider of chinese herbs since 1933. Visit their site for more information.

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