1. Prepare two filling(s) of choice in advance. Follow instructions below to make eighteen 30g filling balls. Allow to rest in the refrigerator while you’re making the dough. 
2. Make the dough: combine the flour, oil, golden syrup, and alkaline water in a large mixing bowl. I made my own golden syrup since I couldn’t find it in a store nearby (see Notes below). You can also make your own alkaline water using baked baking soda, which I’ve done before to make pretzels. It’s very simple, although it adds some more prep time. Stir to form a dough, then knead with your hands until smooth and glossy, about 5 minutes. Form into a disc and rest in a covered bowl at room temperature for an hour.*
3. Fill the mooncakes: divide the dough into 20g portions and roll into balls. Take one ball and place it in your palm, and use the heel of your other palm to flatten it into a thin, 3 ½-inch round. Place the 30g ball of filling in the center and wrap the edges of the dough up around the filling. Continue to pinch the dough to completely enclose the filling. It’s okay if some cracks form; pinch them together. The dough is pretty forgiving. Roll between your palms into a smooth ball, then roll it gently into an oblong shape to make it easier to place into the mold.
4. Press/shape: Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. Some recipes will say to dust the inside of the mold with flour but I didn’t find it necessary, as the dough has quite a bit of oil. But it will help prevent sticking. Release the mooncake from the mold and arrange it on a parchment-lined baking sheet. Repeat for all mooncakes, placing them at least 2 inches apart.
5. Bake the mooncakes. Preheat the oven to 350°F/177°C. Bake until edges are lightly golden for 10 minutes. Remove the mooncakes from the oven and allow to cool for 10 minutes.
6. Lightly brush on a thin coating of the vegan egg wash, both the top and sides. Be careful not to brush on too much— the pattern on top, if covered, won’t be as distinct after baking. Place in the oven and bake a second time until the mooncakes are a deep, caramelly golden brown color, about 8-10 more minutes.
7. Place the baking sheet to cool on a wire rack, then carefully transfer the mooncakes to an airtight container. Store at room temperature for up to a week. The dough will soften over time and fully absorb the oil, achieving a beautiful glossy shine and softer exterior after 1-2 days.

Filling Instructions

Option 1: Red Bean Paste and Vegan Salted Egg Yolk (makes enough for 9 mooncakes)

• For the red bean paste:
  1 cup (200 grams) dried adzuki beans, soaked overnight or at least 4 hours
  ½ cup (100 grams) sugar
  ¼ teaspoon salt
  2 tablespoons (28 grams) refined coconut oil
• 9 (10 grams each) vegan salted ‘egg yolks‘, prepared and chilled in advance

Drain the soaked beans and place them in a small pot or Instant Pot pressure cooker. Add enough water to cover the top by 2 inches, then seal and cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes. OR, bring to a boil on the stovetop and simmer for 60-90 minutes until they are soft and easily crushable between your fingers. Transfer the cooked beans to a food processor, with just enough liquid to puree.

In a thick-bottomed pan or nonstick pan, heat the oil over medium-low heat. Add the bean puree and the sugar, and cook down, stirring every couple of minutes, until the puree has thickened and pulls away from the pan, holding its shape (a rubber spatula should come out clean). This will take about 8-10 minutes. Taste and adjust sugar as desired. Transfer to a heat-proof container and cool completely in the refrigerator.

Take one 20g portion of chilled red bean paste, flatten into a disc, place one 10g vegan egg yolk in the center, and tuck and wrap the red bean paste around to enclose, for 30g balls. Chill in the fridge until ready to use.

 

Option 2: Matcha Lotus Seed Paste with Black Sesame Filling (makes enough for 9 mooncakes)

• For the lotus seed paste:
  100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight
  45 grams (¼ cup) refined coconut oil
  50 grams (¼ cup) sugar
  2 teaspoons matcha powder, optional
• For the black sesame filling:
  70 grams (½ cup) black sesame seeds, toasted
  50 grams (¼ cup) sugar
  1/2 teaspoon salt
• 28 grams (2 tbsp) refined coconut oil

Make the lotus seed paste: Follow the same instructions for the red bean paste. The only difference is that the cooking time is shorter, 15 minutes for Instant Pot or 1 hour for stovetop. After removing from heat, stir in the matcha powder until smooth. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the black sesame filling: toast the black sesame seeds until they pop in the pan, then transfer immediately to a plate and cool slightly. Add to a food processor or blender with the sugar and salt and pulse into a fine meal. Stir in the coconut oil and chill in the refrigerator to harden.

Divide the black sesame filling into 10g portions (you will have extra; save the rest for another use). Take a 20g portion of the prepared lotus seed paste, flatten into a disc, place the ball of black sesame filling in the center, and tuck and wrap the lotus seed paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

 

Option 3: Caramelized Pineapple Jam Filling (makes enough for 9 mooncakes)

• 1 (14-ounce) can crushed pineapple, drained OR 1 medium pineapple, trimmed, flesh and core cut into 1-inch chunks
• 2 tablespoons (28 grams) vegan butter or refined coconut oil 
• ½ cup (100 grams) brown or granulated sugar
• ½ teaspoon salt
• 1 tablespoon (8 grams) cornstarch, more if needed

If using fresh pineapple, pulse the chopped pineapple flesh in a food processor until it resembles crushed pineapple. In a heavy-bottomed saucepan, heat the butter, stirring constantly, until it starts to foam and then forms brown specks at the bottom (and smells fragrant), about 5-8 minutes. Add the sugar, crushed pineapple and salt, and cook over medium heat, stirring frequently, until the liquid has evaporated and the pineapple is thick, sticky and caramelized, about 20-30 minutes. Transfer to a heat-proof container and let cool. 

 

When cool enough to handle, divide into nine 30g balls (you will probably some extra pineapple, reserve for another use). If the filling is too sticky to work with, add 1 tablespoon cornstarch. Chill the balls in the refrigerator until ready to use.

 

Option 4: Jujube Date, Walnut, and Chocolate Truffle Filling (makes enough for 9 mooncakes)

For the red date paste:

• 3.5 ounces (100 grams) dried jujube/red dates
• ¼ cup (25 grams) shelled and halved walnuts, toasted
• 1 tbsp (8 grams) cornstarch or glutinous rice flour
• 1 tbsp (15 grams) refined coconut oil
• For the dark chocolate truffle centers: 1-3.5 ounce bar (100 grams) dairy-free dark or semi-sweet chocolate (I used 75%), very finely chopped
• 2 tbsp (30 grams) full-fat coconut milk OR 2 tbsp peanut butter

Make the red date walnut paste: Pit the dates. Place in a steamer and steam over boiling water on high heat until they’re softened and wrinkly, about 8-10 minutes. Add the dates to a food processor with the roasted walnuts and pulse until finely chopped (add some hot water from the pot if the dates are too dry). Transfer to a bowl and stir in the cornstarch and coconut oil, then form into nine 20g balls. You will have date paste leftover; reserve for another use. Transfer to a heat-proof container and cool completely in the refrigerator.

Make the chocolate truffles: Melt the chocolate either in the microwave in 30-second intervals or in a double boiler (place a saucepan on the stovetop with 1-inch of water, simmering, and a glass or metal bowl over top that rests high enough to not touch the water). When the chocolate is melted, remove from heat and stir in the coconut milk or the nut butter until the mixture is smooth. Transfer to a heat-proof container and cool completely in the refrigerator, then divide into 10g portions and shape into round ‘truffles’.

Take a 20g portion of date walnut paste, flatten into a disc, place the chocolate truffle in the center, and tuck and wrap the date paste around to enclose. The filling balls should be 30g each. Chill in the fridge until ready to use.

 

Option 5: Sichuan Peppercorn Peanut Sesame Filling (makes enough for 9 mooncakes)

• 1 cup (140 grams) unsalted roasted peanuts
• ¼ cup (35 grams) white sesame seeds, toasted
• 2 tablespoons (18 grams) black sesame seeds, toasted
• ¼ cup (85 grams) honey, or ¼ cup agave nectar or maple syrup + 1 tablespoon sugar
• ½ teaspoon ground Sichuan peppercorn (toast and grind whole peppercorns for the best flavor)
• ½ teaspoon black pepper
• 2 tbsp (15 grams) cornstarch
• ¾ teaspoon salt

In a food processor, add the roasted peanuts and process until coarsely ground. Add the toasted sesame seeds, honey, ground Sichuan peppercorn, pepper, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.

 

Option 6: Salty Seaweed Pistachio and Nut Filling (makes enough for 9 mooncakes)

• 1 cup (120 grams) shelled unsalted pistachios, toasted
• ¼ cup (35 grams) unsalted peanuts, roasted pumpkin seeds, or roasted sunflower seeds
• ¼ cup (18 grams) store-bought furikake seasoning OR 4 roasted nori sheets, torn into small pieces
• ¼ cup (85 grams) honey OR ¼ cup agave nectar/maple syrup + 1 tablespoon sugar
• 1 tbsp (8 grams) cornstarch
• ½ teaspoon salt (omit if using furikake seasoning)

In a food processor, combine the pistachios, pumpkin/sunflower seeds/peanut, and process until coarsely ground. Add the roasted torn nori sheets or furikake, honey, cornstarch and salt and pulse a few more times until the filling is still coarse but sticks together when pressed. Divide into nine 30g portions and shape into balls.