Get this recipe and others from my new cookbook, The Vegan Chinese Kitchen.

Is any Chinese meal really complete without a dish of this savory, garlicky smacked cucumber salad on the side? The sauce is a piquant mix of soy sauce, vinegar, sesame oil, and a pinch of sugar, with a drizzle of chili oil for aroma. Simply smash and cut the cucumbers, toss them in the sauce and adjust until the flavors sing. It’s an effortless dish that’s always refreshing.

Tips for making this recipe:

• Use good-quality cucumbers! I like to buy local organic cucumbers from my farmers market as I’ve found they have the best flavor. In terms of variety, hothouse cucumbers (the long, slender ones), Persian, or Japanese cucumbers work best as they have thinner skin and very few seeds.
• Smack the cucumber with the flat blade of a wide chef’s knife/cleaver or a rolling pin, then cut on the diagonal into bite-sized pieces. This is actually a crucial step for flavor: when you split open the cucumber this way, it creates craggy edges and rough surfaces that better absorb the sauce.
• The Sichuan chili oil is optional but recommended if you want a bit of heat (and a drizzle of it makes the dish look prettier!).

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

Get more recipes like this in my new cookbook with Penguin Random House, The Vegan Chinese Kitchen!

📖 Recipe

Smacked Cucumber Salad 拍黄瓜

★★★★★

5 from 4 reviews

Perfumed with sesame oil and garlic, this crunchy and refreshing cucumber salad is one of the most ubiquitous Chinese starter dishes, and everyone makes it differently, so feel free to adjust until it’s exactly the way you like it—a pinch more sugar for extra sweetness; black vinegar for a mellower, fragrant aroma; pale rice vinegar for sharper, fruity acidity; extra chili oil for roasted, smoky notes; or one or two thinly sliced bird’s-eye chiles for heat. At some Chinese restaurants, they’ll scatter a handful of crisp fried peanuts on top right before serving. And be sure to whack the cucumber with the blade of a Chinese cleaver or a large rolling pin until it splits: the craggy edges look more appealing, and the rough surfaces of the cool, juicy flesh better absorb the sweet-sharp flavors of the dressing.

• Author: Hannah
• Prep Time: 40
• Total Time: 40
• Yield: 4
• Category: Side Dishes
• Method: No Cook
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1 long hothouse cucumber or 3 small Persian cucumbers (12 ounces/340 grams)*
• ½ teaspoon kosher salt
• 2 garlic cloves, minced
• ½ teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinkiang black vinegar (sub clear rice vinegar)
• 1 teaspoon toasted sesame oil
• 1 tablespoon Sichuan chili oil (with sediment), ¼ teaspoon crushed red pepper flakes, or 1 teaspoon finely chopped fresh red chiles

Instructions

• Trim off both ends of the cucumber. Lay it on a cutting board and smack it a few times with the flat side of a Chinese cleaver, knife blade, or heavy rolling pin until it splits into large pieces. (To prevent the seeds from flying out over your counter, you can also place the cucumber in a zip-top bag or wrap it in a towel first.) Cut the split cucumber at a diagonal into ½-inch bite-sized pieces. Place them in a medium bowl and sprinkle evenly with the salt, then cover and refrigerate for 15 minutes. 
• Drain off any water the cucumber has released (without rinsing off the salt). Add the garlic, sugar, soy sauce, vinegar, sesame oil, and chili oil and toss to coat, adjusting the seasonings to taste; more soy sauce for savoriness, more vinegar for acidity, or chili oil for extra aroma and heat. Let sit in the fridge to marinate for 30 minutes before serving.
• The cucumbers will keep in an airtight container in the fridge for up to a week.

Notes

*Avoid thick-skinned, seedy cucumbers—the best choice is slender hothouse cucumbers, Persian cucumbers, or Japanese kyuri cucumbers, which have delicate, thin skin, smaller seeds, and crunchier flesh. 

Nutrition

• Serving Size: ¼ of recipe
• Calories: 58
• Sugar: 1.9g
• Sodium: 303.5mg
• Fat: 4.6g
• Carbohydrates: 4g
• Protein: 0.8g

Keywords: cucumber, smacked cucumber, chinese cucumber salad

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Eggplant and string beans is one of my favorite combinations. I always order this dish at restaurants but I found it’s surprisingly easy to recreate at home. Packed with flavor and satisfying umami, it makes a divine meal paired with some rice.

Ingredients you’ll need for Stir-Fried Eggplant and Green Beans:

• Chinese eggplants. Try to find these eggplants: they’re long and slender, a lighter purple than the globe variety, with a delicate, slightly sweet flavor.
• Green beans. Rinsed and ends trimmed
• Cooking oil. Any heat-resistant oil will do; my favorites are avocado and grapeseed oil.
• Ginger.
• Garlic.
• Dried chilies. Optional.
• Soy sauce and vegetarian stir-fry sauce.
• Ground white pepper.
• Salt

How to make this dish:

First, prep your ingredients! Mince garlic, slice ginger, and cut up the chilies, if using. Cut eggplants into thin strips (about ¼ inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).

In a wok, heat 2 tablespoon oil over medium heat until shimmering. Add eggplant strips and fry until tender, about 4-5 minutes. Remove from pan and set aside.

Add remaining 1 tablespoon oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.

Finally, combine everything back in the wok: briefly sauté garlic, ginger, and chopped chili for one minute until fragrant, then return green beans and eggplant to the pan, stir in soy sauce, oyster sauce, and white pepper, and toss to combine.

Enjoy immediately!

More Chinese stir-fry recipes:

• Sichuan Dry-Fried String Beans
• Stir-Fried Eggplant, Potato, and Pepper

If you made this eggplant dish or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below!

📖 Recipe

Chinese Stir-Fried Eggplant and Green Beans

★★★★★

4.8 from 5 reviews

A delicious home-style Chinese dish: garlicky, tender eggplant cooked with green beans. Hearty, umami-packed, and full of satisfying flavor.

• Author: Hannah
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 4
• Category: Side Dishes
• Method: Cook
• Cuisine: Cuisine

Ingredients

•  2 long Chinese purple eggplants, cut into thin strips
•  6 oz (170g) green beans, rinsed and ends trimmed
• 3 tbsp vegetable oil
•  1 half-inch thumb ginger, julienned
•  6 cloves garlic, minced
•  1 red chili pepper, sliced thinly (optional, for heat)
•  2 tablespoon light soy sauce
•  1 tablespoon vegetarian oyster sauce/stir-fry sauce*
•  ⅛ teaspoon ground white pepper
•  additional salt to taste, if needed

Instructions

1. Cut eggplants into thin strips (about ¼ inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).
2. In a wok or skillet, heat 2 tablespoon oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
3. Add remaining 1 tablespoon oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.
4. Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.

Notes

• For gluten-free, use tamari in place of soy sauce.
• *I use Lee Kum Lee brand Vegetarian Stir-Fry Sauce.

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Millet congee or porridge (xiao mi zhou) can be often found on the Chinese table for breakfast. Common accompaniments to nibble on are fermented tofu (a funky, cheese-like relish) or salted pickled vegetables. My family is from northern China, and at home, we enjoy having a bowl of hot, thin millet porridge to sip on between bites of steamed stuffed buns or mantou.

Health benefits of millet

Chinese people have been eating millet for thousands of years, and in Traditional Chinese Medicine (TCM), millet porridge is regarded as a healing food for postpartum and digestive health.

Millet is an ancient grain, with small yellow seeds resembling quinoa and amaranth. It’s naturally gluten-free, rich in fiber and minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium as well as essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K.

Ingredients

The simplest version of this congee is just hulled millet and water, in a ratio of 1:8.

Where do I find millet?

Millet is sold in the bulk bins at any grocery store or in vacuum-sealed packages in Asian supermarkets. You can also find it online. There are several varieties ranging from white to yellow but my favorite is Northern Chinese millet that’s typically larger in size and yellower in color, with a sweeter, slightly nuo (sticky) texture.

There are three ways of making millet congee: on the stove-top, in a rice cooker, or in an Instant Pot. The ratio of millet to water is 1:8, which results in a soup-like porridge as shown in the photos. You can adjust the water amount if you prefer a thicker/creamier or thinner consistency.

I’ve found that using the Instant Pot is the easiest and fastest.

Rinse ½ cup millet under running water and drain well in a strainer.

Stove-top instructions:

In a medium pot, bring 4 cups water to a boil, then add rinsed millet and any additions like cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.

Rice cooker instructions:

Add rinsed millet and 4 cups water to the rice cooker pot. Set to the Porridge setting. When timer beeps, open lid and give everything a stir, then serve.

Instant Pot instructions:

Add rinsed millet and 4 cups water, and any additions like cubed sweet potato to the pot. Set to 15 minutes on MANUAL, high pressure. Be sure the pressure valve is set to seal. After the timer beeps, allow pressure to natural release, for about 15 minutes. Open lid and give everything a stir, then serve.

Additions

You can add peeled and cubed sweet potato or jujube red dates to the congee while it’s cooking, for natural sweetness and texture. Other possible add-ins are goji berries, lotus seeds, cubed pumpkin, carrot, or squash. Often, my mom would add purple sweet potato for a purple-colored congee.

📖 Recipe

Simple Millet Congee (小米粥)

★★★★★

5 from 6 reviews

Millet congee porridge with optional red dates and sweet potato. A simple and nourishing Chinese staple. 

• Author: Hannah
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4
• Category: Side Dish
• Method: Cook
• Cuisine: Chinese

Ingredients

• ½ cup (100g) millet 
• 4 cups (1000mL) water
• 1 small sweet potato, peeled and cut into cubes, optional
• 5 dried red dates, optional

Instructions

1. Rinse millet under running water and drain well in a strainer.
2. Stovetop instructions: In a medium pot, bring water to a boil, then add rinsed millet and cubed sweet potato. Reduce heat to maintain a slow simmer and cook for about 30 minutes, stirring occasionally. The porridge is done when the millet is tender but still holds its shape. At this point you can serve it, or continue to cook for 10 more minutes for a thicker, creamier consistency.
3. Instant Pot instructions: add rinsed millet, water, sweet potato and dried dates to the Instant Pot and set to MANUAL on high pressure for 15 minutes (make sure the pressure valve is set to seal). After the timer beeps, allow pressure to natural release for 15 minutes. Open lid and give everything a stir.
4. Ladle millet congee into bowls and serve hot. You can add maple syrup, rock sugar, or brown sugar for desired sweetness.

Notes

• You can use peeled and chopped pumpkin or squash instead of the sweet potato. Goji berries are also a nice addition. 
• Savory version: use only millet and water. Serve warm with pickled vegetables or fermented tofu.

This recipe is featured in my new cookbook, The Vegan Chinese Kitchen.

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Vermicelli noodles have been my go-to dish for the week— they take very little time to cook and readily absorb any sauces, becoming glistening with flavor, clingy with a slightly chewy bite. This stir-fry is versatile because much like fried rice, you can add anything you have in your fridge along with the noodles. Think broccoli, bok choy, kale, cabbage, red peppers, green beans, snap peas… the possibilities are endless.

To make this dish even heartier, I added some frozen and thawed tofu that I sliced up into thin shreds.

Ingredients

The vermicelli noodles are sold in any Asian grocery store, and you can often find it in the Asian aisle of a supermarket. They’re called 粉丝 fen si in China and 冬粉 dong fen in Taiwan. There are several English names, which can be confusing— cellophane noodles, bean thread noodles, mung bean threads, Chinese vermicelli, or glass noodles— but look for thin, nearly translucent white noodles, made of mung beans or potato/yam starches. Get the ones packed in small skeins or bundles. 

I love any kind of mung bean vermicelli because they’re naturally gluten-free, take on flavor easily and cook to a slippery glisten and chewy bite. 

Apart from the noodles, you will need:

• 1. Vegetables. I used shredded green cabbage and carrots.
• 2. Aromatics. Ginger, garlic, and scallion.
• 3. Seasonings. Primarily, salt, soy sauce (both light and dark, see notes below), rice vinegar, sugar, toasted sesame oil, and ground white pepper.

Instructions

1. Make the sauce: In a small bowl, stir together the sauce ingredients until combined.
2. Prepare the noodles: In a bowl, soak the noodles in warm water for 15 minutes, then drain them in a colander and place them in a large bowl. Cut the noodles roughly in half with clean kitchen scissors. Add the scallion oil and dark soy sauce, and toss to coat—this will prevent the noodles from sticking to the wok later and add some base flavor.

3. In the meantime, shred the cabbage and carrot, thinly slice the mushrooms and green onions, and mince the garlic and ginger.

4. Heat a wok over medium-high heat until a drop of water evaporates immediately on contact. Add the 2 tablespoons vegetable oil and swirl it around to evenly coat the sides. Add the garlic, white parts of the scallions, shiitake mushrooms, and chilies and stir-fry briefly, about 30 seconds, until the mushrooms are beginning to brown and everything is fragrant. Add the cabbage and toss a few times, stir-frying until itthe cabbage is softened, about 2 minutes. Sprinkle on with the salt and stir to incorporate. 
5. Push the cabbage to one side of the wok. Give the sauce a stir and pour it into the center of the wok. It should sizzle as it hits the hot surface. Immediately add the vermicelli noodles. Stir continuously and fold the noodles to incorporate them with the vegetables and the sauce. If the noodles are cooking too quickly, reduce the heat—you don’t want them to dry out and stick to the bottom. Add more liquid, if needed. When the noodles are piping hot, tender with a slight chew and there isn’t any more liquid visible at the bottom of the wok, remove it from the heat. Stir in the green parts of the scallions, the sesame oil, and ground white pepper (if using). Taste and add additional salt if needed. Serve immediately.

Add sauce and noodles. Give the sauce a stir and pour it into the wok. It should sizzle as it hits the hot surface. Add the vermicelli noodles and pressed tofu (if using). Continue to cook, stirring constantly and folding the noodles over with your spatula, until liquid is mostly absorbed. If the noodles are cooking too quickly, reduce the heat— you don’t want them to dry out and stick to the bottom. Add salt to taste. 

That’s it! Switch off the heat and stir in the fragrant, toasted sesame oil— you want to add this at the very end, since sesame oil doesn’t withstand high heat (it can turn bitter). Taste and season with additional salt as needed, then garnish with the green parts of the scallions, transfer to a serving dish and serve hot. 

Tips for Making this Recipe:

• Remove the hard core of the cabbage before you chop it into shreds. For the carrot, I simply took a vegetable peeler and peeled it into thin ribbons.
• Don’t leave the noodles to soak for too long (it should take around 10 minutes if you’re using cold water), and be sure to drain them well. The noodles are delicate and will get soggy and start to fall apart if they absorb too much liquid.
• During the stir-fry process, if your noodles are cooking too quickly, lower the heat and add in a little extra water or stock to prevent them from sticking to the bottom.
• I sliced up half a block of thawed (previously frozen) tofu that I added into the pan to stir-fry with the cabbage and carrots. The spongy tofu soaks up the sauces and adds a heartier element to the dish. You can also used pressed tofu or baked tofu, cut into strips.

If you made this dish let me know how you liked the recipe by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing what you make!

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📖 Recipe

Stir-Fried Vermicelli Noodles 素炒粉丝 (Vegan)

★★★★★

5 from 2 reviews

This is the kind of noodle stir-fry you’d order at a street stall in a night market, tossed over a flaming burner in less time than it takes to find a seat and served piping hot in a heaping mound. If cooked just right, the slick, thready noodles cling to your chopsticks and to each other in a fragrant mass, laced with the smoky aroma of the searing iron (called wok hei), and tangled with ribbons of cabbage, scallion, and shiitake mushrooms. Like fried rice, this is total comfort food. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 3
• Category: Main Dishes
• Method: Cook
• Cuisine: Chinese

Ingredients

For The Sauce:

• 2 tablespoons soy sauce
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon Chinkiang black vinegar
• ¾ cup unsalted stock of any kind, or water

For The Noodles:

• 3 bundles (6 ounces / 170 grams) dried mung bean vermicelli
• 2 teaspoons scallion oil or vegetable oil
• 1 teaspoon dark soy sauce*
• 2 tablespoons vegetable oil 
• 4 garlic cloves, minced
• 2 scallions, white parts finely chopped, green parts cut into 3-inch segments
• 4 dried shiitake mushrooms, soaked until fully rehydrated, squeezed dry, and cut into ⅛-inch strips
• 2 fresh small red chiles, seeded and thinly julienned
• 4 cups (12 ounces / 340 grams) finely shredded green cabbage 
• ½ teaspoon kosher salt
• 1 teaspoon toasted sesame oil
• ¼ teaspoon ground white pepper (optional)
• Optional protein add-in: 5 oz pressed tofu, sliced into thin strips

Instructions

1. Make the sauce: In a small bowl, stir together the sauce ingredients until combined.
2. Prepare the noodles: In a bowl, soak the noodles in warm water for 15 minutes, then drain them in a colander and place them in a large bowl. Cut the noodles roughly in half with clean kitchen scissors. Add the scallion oil and dark soy sauce, and toss to coat—this will prevent the noodles from sticking to the wok later and add some base flavor.
3. Heat a wok over medium-high heat until a drop of water evaporates immediately on contact. Add the 2 tablespoons vegetable oil and swirl it around to evenly coat the sides. Add the garlic, white parts of the scallions, shiitake mushrooms, and chilies and stir-fry briefly, about 30 seconds, until the mushrooms are beginning to brown and everything is fragrant. Add the cabbage and toss a few times, stir-frying until itthe cabbage is softened, about 2 minutes. Sprinkle on with the salt and stir to incorporate. 
4. Push the cabbage to one side of the wok. Give the sauce a stir and pour it into the center of the wok. It should sizzle as it hits the hot surface. Immediately add the vermicelli noodles. Stir continuously and fold the noodles to incorporate them with the vegetables and the sauce. If the noodles are cooking too quickly, reduce the heat—you don’t want them to dry out and stick to the bottom. Add more liquid, if needed. When the noodles are piping hot, tender with a slight chew and there isn’t any more liquid visible at the bottom of the wok, remove it from the heat. Stir in the green parts of the scallions, the sesame oil, and ground white pepper (if using). Taste and add additional salt if needed. Serve immediately.

Notes

• If you want this dish to be gluten-free, use gluten-free soy sauce or tamari.
• *The dark soy sauce adds a rich, deeper color to the noodles, but if you can’t find it, simply omit it and season with a bit more regular soy sauce.
• The vermicelli noodles are sold in any Asian market. I actually found mine in the Asian aisle of my regular local grocery store. Also called cellophane noodles, bean thread noodles, mung bean threads, Chinese vermicelli, or glass noodles, they are made of mung beans or potato/yam starches. Get the ones packed in small skeins or bundles. 
• Use cool water to soak the noodles, and don’t leave them in there for too long! They’ll get soggy and start to fall apart if they absorb too much liquid.

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For years, I’ve attempted to make Chinese scallion pancakes at home, and they’ve always turned out decent but never exactly like the cong you bing (葱油饼) I’ve had in China and in Taiwan. I’m talking flaky with a crisp-thin, 酥 su exterior that crackles when you bite into it, with sheet upon sheet of satiny, translucent layers inside. When you tear the pancake, the layers pulls apart springy and elastic, with an almost bouncy quality. My homemade scallion pancakes would be a nice crusty golden– but tough instead of tender, with a dry surface more akin to a flatbread or pita chip. Was it the dough? The amount of oil? The way I was folding and coiling the pancake?

The Quest Begins

I did some sleuthing online and found hundreds of thousands of recipes for scallion pancakes on the Mandarin-language internet—blog posts, chefs, videos of aunties demonstrating in their kitchens, the occasional measured-out recipe— and over the course of a week I made multiple batches, tweaking the results each time. Throughout the process, I discovered a few key tips.

Tip #1: To get flaky, distinct layers, use an oil/flour paste.

I used to brush the layers with oil, but the trick I found was to instead spread a mixture of oil + flour, stirred into a thin paste. This is called 油酥, you su. I add the chopped scallions and pour the hot oil on top to briefly sizzle and release the aromatics.

Using the paste means oil won’t leak out when you roll the dough; it leaves your countertop a lot cleaner, and creates distinct layers in the scallion pancakes (think of it like laminated dough— pastry chefs use butter to make croissants, not oil).

Tip #2: Use hot water for the dough.

For the dough, first pour boiling water onto the flour and stir with a pair of chopsticks until it forms flakes– this is the 烫 tang (cooked dough) technique. The hot water denatures the proteins in the flour and minimizes gluten development, which is what we want for dumplings or scallion pancakes (unlike bread, where you’re aiming for structure and airy holes from gluten formation). Hot water dough creates just the right amount of chew in the pancakes, and the minimal “rebound” makes it easier to roll out. After the initial hot water, slowly add cold water until the dough flakes form a ball. (Don’t over-knead!)

The flour to liquid proportion is 4 cups flour to 1 ⅓ cup water, but this varies based on flour and whether you’re scooping or weighing (I recommend using a scale). Adjust according to feel: the dough should be soft, almost too sticky to work with. If your dough is stiff, the pancakes will be tougher and chewier.

A note on flour:

Chinese flour is sold in three varieties: low-gluten （低筋面粉）, medium-gluten（中筋面粉）, and high-gluten （高筋面粉）. This correlates to cake flour, all-purpose flour, and bread flour in the United States, but Chinese all-purpose flour is lower in gluten content than American all-purpose flour (about 9-10%), so I recommend a blend of all-purpose flour and cake flour.

For the 4 cups of Chinese flour called in this recipe, I substitute 2.5 cups all-purpose flour + 1.5 cups cake flour.

Tip #4: Chill the dough for the translucent, crackly texture

After following all those steps, the scallion pancakes I made were close but still not quite right. They had lots of layers, but they still weren’t as crispy and translucent like the street version. I wondered if I just needed to use more oil.

Turns out there’s another secret. In Taipei, scallion pancakes are made by street vendors on street corners and in night markets, cut and sold for 40NT (about $1.33 USD) a half portion, tucked into a wax paper envelope. Vendors make the balls of dough in advance and refrigerate them, and roll them out the next day to sell. The dough has been chilled for several hours (or overnight) by this point, and the gluten strands have had a chance to relax. This is the key difference.

I tried my own dough recipe again, this time refrigerating the balls of dough overnight in the fridge. After rolling out the relaxed, chilled dough and frying it, I finally succeeded in nailing that elusive texture.

5 Ingredients in Scallion Pancakes:

1. All-purpose flour. (see note below)
2. Boiling water + cold water.
3. Salt. ½ teaspoon in the dough, to increase its elasticity (筋性), and more to season the scallion filling.
4. Scallions. You need 1 cup, about 3 scallions chopped. I use both green and white parts.
5. Oil, for the scallion filling/paste. There is no oil in the dough itself, and you don’t need much oil for frying, just a thin layer brushed onto the pan.

Optional: ground Sichuan pepper, or five-spice powder. Adding a bit of spice will complement the scallions, boosting the savoriness. I prefer using ground Sichuan pepper, 花椒粉 (I toast some Sichuan peppercorns and then blitz them in a food processor) to make the taste most closely resemble the street-food version.

Instructions for Scallion Pancakes:

1. Make the dough and let it rest. Combine flour and salt in a mixing bowl. Create a well in the center of the flour and drizzle in hot water, mixing with a pair of chopsticks until large flakes form. Add cold water, a bit at a time, stirring to incorporate the dry flour on the sides of the bowl, until a ball of dough forms. Turn onto a floured surface and knead for 2-3 minutes until smooth (dough will be slightly sticky). Brush ball of dough with a thin layer of oil to prevent it from drying out, and cover and let rest for at least 30 minutes. You can refrigerate the dough at this point to let it rest overnight, or continue to shape and layer the pancakes before refrigerating (see step 4).

2. Make oil paste. In the meantime, chop scallions and add to a heat-resistant bowl along with the flour, optional spices (Sichuan ground pepper or five-spice) and salt. In a small saucepan, heat oil over the stove until shimmering, then pour into the bowl. The oil will sizzle as it hits the spices and the scallions, releasing the aromatics. Stir to form a thin paste.

3. Roll out the dough. Remove rested dough from bowl and divide into 6 equal portions.  You’ll be working on one portion at a time; return the remaining portions to the covered bowl. On a clean surface, roll out the first portion into a large rectangular sheet; try to make it as thin as possible without the dough breaking.

4. Brush an even layer of the oil/scallion paste onto the surface of the dough using a pastry brush (or a spoon). Loosely roll the rectangle from bottom to top, jelly-roll-style, then stretch out the rope to extend and coil it right to left (snail-style) to form a circle, tucking the end securely. Flatten gently with your palm. I had fun with this and used six different ways of rolling for my six scallion pancakes (instructions for all of them below). Repeat for remaining portions.

If you haven’t chilled the dough yet, at this point, wrap the discs in clingfilm and rest overnight in the refrigerator.

6. Flatten into pancakes. Roll each coil into a thin circle with the rolling pin.

Freezer option: at this point, you may freeze the pancakes. I usually just cook one or two, and save the rest for the future. Stack the uncooked pancakes on top of each other with wax or parchment paper between, and place in a large freezer bag. Store in the freezer for up to a month.

7. Cook the pancakes. Heat a nonstick pan over medium heat. Brush a layer of oil on the surface of a nonstick pan, then reduce heat to medium-low. Lay one pancake flat onto the hot surface, then cover with a lid and cook for 3 minutes, or until the bottom is golden. Uncover lid and flip the pancake, then cover again and cook for another 2 minutes. At this point, check both sides and cook for longer if necessary (this time without lid), flipping once or twice until the pancake is crispy and a deep golden brown. Before removing from pan, roughly shove the pancake with two spatulas to loosen the layers. Brush the pan with a new layer of oil and repeat with the next pancake. 

Serve plain or with a dipping sauce (my favorite is a mixture of 1 tablespoon black vinegar, 2 tablespoon soy sauce, 1 teaspoon minced ginger, and 1 teaspoon brown sugar).

Variations

There are several techniques that Chinese cooks use to form the pancakes. I’ve condensed them down to six styles, and the results are pretty similar– they all have multiple layers and are delicious, as long as you get the dough right. I made a video showing all six methods, but if you don’t have time to watch the video hopefully these photos are helpful:

Method #1: Basic Roll and Spiral

After spreading the oil paste, roll up the rectangle jelly-roll style. Coil it up (snail-style) into a tight circle, then set aside to rest. Roll out to ¼ inch thickness.

This is the simplest technique and makes a consistently good pancake.

Method #2: Scroll

Loosely roll the rectangle towards the center, starting from both long edges and meeting in the middle, like a scroll.  Fold on top of each other into a long rope, then take both ends and pull gently to lengthen. Coil it up from both ends in opposing directions (one above and one below), then stack on top of each other and flatten. Set aside to rest, then roll the pancake out to ¼-inch thickness.

This is my personal favorite; the pancake is thin and flaky and has a lot more layers due to the multi-directional coiling.

Method #3: Accordion Fold

Take the rectangle and start folding it like a fan/accordion, layers stacked on top of each other. Stretch out the rope and coil right to left (with the exposed surfaces facing you to ensure the filling stays inside and doesn’t leak out). Let rest, then roll out to ¼ inch thickness.

The layers on this pancake are the most pronounced, and because of the multiple stacked edges the texture is chewier.

Method #4: Cut + Roll

Fold the rectangle in half, then cut with a knife (don’t cut past edges). Open it up to reveal horizontal cuts, and roll the whole thing up to form a rope. Coil like in method 3. Let rest and then roll flat to ¼-inch thickness.

This is a north-eastern Chinese style that results in loose, thread-like layers, similar to a pancake called shou zhua bing 手抓饼 ,”hand-pulled pancake.” Don’t slice this scallion pancake to serve; it’s the most fun to eat by pulling apart the threads with your hands.

Method #5: Flat Layers

This is an interesting method I saw on a Chinese video, where you roll out the dough into a long, skinny rectangle, then fold the layers instead of rolling. Near the end, flatten out the ends with a rolling pin (to eliminate any thick edges) and fold the flaps towards the center to finish. It will be square-ish, but you can pull on the edges and tuck them beneath to make a circle. Let rest and then roll to ¼-inch thickness.

I liked this method because the surface is absolutely smooth (with no trace of the filling), but all the layers are stacked inside, hidden. The outside gets incredibly crispy when you fry it, and the layers reveal themselves when you pull the pancake apart.

Method #6: Noodle Pancake.

Okay, this version is the coolest. First, you need to coat both sides of the rectangle with oil paste. I brush one side, then flip it over and brush the other side gently, so the dough doesn’t break. Fold the rectangle into thirds, then cut vertically into thin, noodle-like strips, sort of like cutting homemade pasta. Separate each strand and lay on top of each other. Gather the rope from both ends and pull gently to stretch, then coil from right to left. Let rest and then roll out circle to ¼-inch thickness.

This is the most time-consuming method, but the scallion pancake comes out like a basket of tangled, crispy threads. This is the most flavorful one, as both sides of the dough have been coated in the oil paste.

And that’s the end! Hope you find this helpful. I purposefully made the recipe batch size large (because if you’re going to take the time to make scallion pancakes why not make a lot). I typically freeze the uncooked pancakes for later: just stack them between sheets of parchment paper and pop them in the freezer. You don’t need to thaw them before frying, and they’re a lifesaver on busy days. Cheers and enjoy!

If you made these scallion pancakes let me know how you liked the recipe by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

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📖 Recipe

Flakiest Chinese Scallion Pancakes 葱油饼

★★★★★

4.9 from 12 reviews

Authentic Chinese scallion pancakes: crisp and light on the outside, with tender flaky layers on the inside. Makes 6 large pancakes, can freeze to cook later.

• Author: Hannah
• Prep Time: 60
• Cook Time: 30
• Total Time: 1 hour 30 minutes
• Yield: 6 pancakes
• Category: Breads
• Method: Cook
• Cuisine: Chinese

Ingredients

Dough:

• 4 cups (575 grams) all-purpose flour*
• ½ teaspoon salt
• 1 cup (237 grams) boiling water
• ½ cup plus 2 tablespoons (148 grams) room temperature water
• Additional flour for rolling/dusting

Paste:

• 1 cup thinly sliced scallions, green part only, about 6 medium scallions
• ½ cup plus 2 tablespoons (90 grams) all-purpose flour
• ½ cup vegetable oil
• 1 ½ teaspoon ground Sichuan peppercorn powder, or five-spice powder (optional)
• 1 ½ teaspoon kosher salt

Instructions

1. Make the dough and let rest. Combine flour and salt in a mixing bowl. Create a well in the center of the flour and drizzle in hot water, mixing with a pair of chopsticks until large flakes form. Add cold water, a bit at a time, stirring to incorporate the dry flour on the sides of the bowl, until a ball of dough forms.  You may need to add more water depending on your flour, but you want the dough to be soft and still slightly sticky. Turn onto a floured surface and knead for 2-3 minutes until smooth. Brush the ball of dough with a thin layer of oil to prevent it from drying out, and cover and let rest for at least 30 minutes. You can refrigerate the dough at this point to let it rest overnight, or continue to shape and layer the pancakes before refrigerating (see step 4).
2. Make the oil paste. In the meantime, chop scallions and add to a heat-resistant bowl along with the flour, optional spices (Sichuan ground pepper or five-spice) and salt. In a small saucepan, heat oil over the stove until shimmering, then pour into the bowl. The oil will sizzle as it hits the spices and the scallions, releasing the aromatics. Stir to form a thin paste.
3. Shape and coil the dough. Remove rested dough from bowl and divide into 6 equal portions.  You’ll be working on one portion at a time; return the remaining portions to the bowl so they don’t dry out. On a clean, floured surface, roll out the first portion into a large rectangular sheet, as thin as possible without the dough breaking. Take a dollop of the oil & scallion paste and smear an even layer onto the surface of the dough using a pastry brush (or a spoon). Coil the dough following one of the six methods I describe in the blogpost above. Repeat for remaining five portions and let them rest for 10 minutes. If you haven’t chilled the dough yet, wrap each disc in clingfilm and rest overnight in the refrigerator.
4. Roll flat into pancakes. Flatten each coiled ball into a thin, ¼-thick circle with the rolling pin.
5. Freezer option: At this point, you may freeze the pancakes. I usually just cook one or two, and save the rest for the future. Stack the uncooked pancakes on top of each other with wax or parchment paper between, and place in a large freezer bag. Store in the freezer for up to a month.
6. Cook the pancakes. Heat a nonstick pan over medium heat. Brush a layer of oil on the surface of a nonstick pan, then reduce heat to medium-low. Lay one pancake flat onto the hot surface, then cover with a lid and cook for 3 minutes, or until the bottom is golden brown. Uncover lid and flip the pancake, then cover again and cook for another 2 minutes. At this point, check both sides and cook for longer if necessary (this time without lid), flipping once or twice until the pancake is crispy and a deep golden brown. Before removing from pan, you can roughly shove the pancake with two spatulas to loosen the layers. Brush the pan with a new layer of oil and cook the next pancake. 
7. Cut scallion pancakes into segments or serve whole. Enjoy!

Notes

• *For the flour, I recommend using a food scale, as scooping and weighing flour results in different measurements. Here, I scoop the dough, so the total amount is 575 grams, about 143 grams each cup.
• *To approximate the lower-protein of Chinese flour, use 360 grams (2 ½ cups) American all-purpose flour and 216 grams (1 ½ cups) cake flour.
• UPDATE: reduced the amount of salt per reader’s feedback. 
• Adding a bit of spice will complement the scallions, boosting the savoriness.  I prefer using ground Sichuan pepper (hua jiao fen 花椒粉); I toast the Sichuan peppercorns and then blitz them in a food processor, and this taste most closely resembles the street-food version. You can also use ground black pepper or white pepper, or five-spice powder.
• *The weight of the flour will depend on brand/protein content of your flour. I use 575g Chinese all-purpose flour, which is about 4 cups. 
• *Chinese all-purpose flour is lower in protein content than most American all-purpose flours.  I recommend subbing a portion of cake flour if you want the best results. For the 4 cups of flour, substitute 2.5 cups all-purpose flour + 1.5 cups cake flour. Don’t use bread flour, as this contains the highest wheat protein/gluten content and can result in a tough pancake.
• Dipping sauce:  1 tablespoon black vinegar, 2 tablespoon soy sauce, 1 teaspoon minced ginger, 1 teaspoon brown sugar, and optional chopped chilies. 

This year I wanted to try my hand at traditional baked mooncakes.

Chinese people typically don’t mooncakes at home— they’re more like gifts you buy to give to loved ones over the Mid-Autumn Festival. (They can be expensive, often twenty to thirty dollars for a small box!) I’ve been making vegan snowskin mooncakes for some time, which are delicious, but more delicate and difficult to ship. Also, there’s just something to the glamorous, embossed look of baked mooncakes that makes them both appealing and intimidating.

Turns out, homemade mooncakes are surprisingly easy to make. You will need two specific ingredients— golden syrup and lye/alkaline water, and mooncake molds.

Filling-wise, I’ve noticed these days that mooncakes in China and in Taiwan tend to be more inventive than traditional, toying with wild, unexpected combinations— salty-savory, spiced and numbing, milky and cheesy, or some crazy molten center. I had fun playing around with a few ideas, and these are my six favorites: fruity, nutty/salty-sweet, traditional bean/seed paste, and one chocolate.

Read on for the full recipe and guide. I’ll be ranking these too, so scroll to the end to see which one was my favorite.

How to Make Vegan Mooncakes

STEP 1: Prepare the filling(s) of choice in advance.

The most time-consuming part of mooncakes is preparing the filling. Unless you buy ready-made sweetened bean pastes (which you certainly can), making these from scratch will involve some combination of soaking and cooking or toasting, and the most important step, chilling overnight.

Each of these filling recipes will make 9 30g filling balls, for 9 50g-sized mooncakes.

Option 1: Red Bean Paste and Vegan Salted Egg Yolk

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

Make the red bean paste: 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

For the lotus seed paste:
100 grams (1 cup) dried lotus seeds, soaked for 3 hours or overnight, green shoots inside removed
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
½ 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

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 vegan butter over medium low heat, stirring constantly, until it foams and then forms light brown specks at the bottom and smells fragrant, about 5 minutes. Add the brown sugar, crushed pineapple and salt, and cook over medium heat, stirring frequently, until the liquid has evaporated and the pineapple is thick and caramelized, about 20-30 minutes. Transfer to a heat-proof container and let cool.

When cool enough to handle, portion into nine 30g balls (you will have lots of 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: Chinese Red Date Walnut and Chocolate Truffle Filling

For the jujube paste:

3.5 ounces (100 grams) dried jujube/red dates
¼ cup (25 grams) shelled and halved walnuts, toasted
1 tablespoon (8 grams) cornstarch or glutinous rice flour
1 tablespoon (14 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 tablespoon (30 grams) full-fat coconut milk OR 2 tablespoon 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. 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

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) and ½ teaspoon black pepper
2 tablespoon (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, 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 tablespoon (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.

Make the dough

Combine the flour, oil, golden syrup, and lye or 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 you have to make it in advance.

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.

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 3 ½-inch round. Place the 30g 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 might take some squeezing and smoothing and maneuvering to completely wrap the filling in. It’s okay if some cracks form, just pinch them together. Roll between your palms into a smooth ball, then roll it gently into an oblong shape.

Press/shape the mooncakes:

Prepare a 50g mooncake mold of choice— I used this set that I bought online. It came with three square designs and three round designs, which was perfect for 6 kinds of mooncakes.

Tuck the oblong ball (see photo below) into the mold, invert it, and press down firmly but gently to imprint the design. You may need 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.

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.

Bake the mooncakes:

In the meantime, preheat the oven to 350°F/177°C. Bake the mooncakes for 9-10 minutes until the edges are lightly golden. Remove the mooncakes from the oven and allow to cool on the sheet for 10 minutes.

Allow to cool for 10 minutes.

Then, brush on the egg wash (I used a mixture of Just Egg and water) with a pastry brush (or a rolled up paper towel), on both the top and sides. Be careful not to add too much egg wash, as the pattern on top won’t be as distinct after baking.

Bake a second time:

Return the sheet to the oven and bake until the mooncakes are a deep, caramel brown color, about 8-10 more minutes.

Cool and Store the Mooncakes

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 a softer exterior after 1-2 days.

Tips for Making Mooncakes

• I recommend using a digital kitchen scale to weigh the ingredients. It’s so much easier to add everything to one bowl (tared to zero each time) than it is to scoop and measure everything by volume, and the dough will turn out a lot better because of the precise ratios.
• The filling should be pretty solid— if the filling is too soft, or if there’s too little of it in the pastry, the center will drop as it bakes and your mooncake will sag. I like a ratio of 20 grams dough to 30 grams filling for a 50g mooncake— you get a thin pastry skin (a sign of a good mooncake) and a nice, substantial filling.
• Don’t omit the ‘egg’ wash (see photo above). But don’t brush on too much of it either— you don’t want the egg to bake over the grooves and conceal the intricate, beautiful design.
• On the second round of baking, make sure the mooncake is nice and deep in color. I pulled one batch of mooncakes out too early, when they were still on the lighter golden-brown side, and after cooling overnight I realized they were too soft. I had to bake them again the next day for a sturdier crust. This is especially important if you’re planning to box or ship the mooncakes.

Results

Here’s the breakdown of the six flavors with my personal rankings!

RED BEAN PASTE. Delicious. I was pleasantly surprised how closely the tangy, miso-infused saltiness resembled a true salted duck egg yolk.

LOTUS SEED (莲蓉, lian rong)— this was so creamy and luxurious with a marzipan-like flavor. I thought the earthy matcha flavoring and the slightly bitter, salty richness of the black sesame was a great balance.

PINEAPPLE. This reminded me of a Taiwanese pineapple cake (凤梨酥). The pineapple’s juice and fibrous flesh cooks down into a caramelized, jammy sticky filling, and paired with the vegan browned butter, this was a delight.

CHOCOLATE, WALNUT, and RED DATE. Fudgey, deep, and delightfully decadent. The studded walnuts and the smooth, bitter chocolate in contrast to the sweet date paste was the perfect combination.

PEANUT, SESAME, HONEY. This was insanely good. I love how the Sichuan peppercorn added a nice kick, with a citrusy aroma and buzz of savoriness.

SALTY SEAWEED PISTACHIO. I love nori and all things furikake. This was my favorite.

That’s it! If you make any of these mooncakes, please tag me on Instagram @hannah.che and leave a review here, I love to see it. Let me know if you have any questions in the comments!

📖 Recipe

Vegan Mooncakes (with six fillings!)

★★★★★

5 from 2 reviews

Traditional Chinese baked mooncakes with six vegan fillings.

• Author: Hannah
• Prep Time: 1 day
• Cook Time: 2 hours
• Total Time: 2 days
• Yield: 18 mooncakes
• Category: Desserts and Sweets
• Method: Bake
• Cuisine: Chinese

Ingredients

Dough (makes ~380g, enough for 18 50g-sized mooncakes):

• 175 grams (1 ¼ cups) all-purpose flour
• 25 grams (3 tbsp) cornstarch
• 70 grams (5 tbsp) vegetable oil or other neutral-flavored oil
• 105 grams (⅓ cup) golden syrup
  • To make homemade golden syrup, see Notes. You will need 2 cups (400 grams) sugar and 2 tablespoons lemon juice.
• 6 grams (¾ teaspoon) lye or alkaline water (kansui)

Optional egg wash:

• 3 tbsp JustEgg (equivalent of 1 egg)
• 2 tablespoons water

Fillings: See instructions below.

Instructions

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
  ½ 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 tablespoon (8 grams) cornstarch or glutinous rice flour
• 1 tablespoon (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 tablespoon (30 grams) full-fat coconut milk OR 2 tablespoon 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 tablespoon (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 tablespoon (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.

Notes

• I highly recommend the egg wash for the glossy sheen. I love JustEgg, but if you can’t find it, use a mixture of 2 tablespoon coconut or almond milk + 1 teaspoon of agave nectar or maple syrup, whisked in a small bowl. 
• How to make golden syrup:
  • Add 2 cups (400g) sugar and 1½cup + 2 tablespoons (300ml) water in a medium heavy-bottomed saucepan. Bring to a boil, then stir in 2 tablespoons lemon juice and reduce the heat to low, until the mixture is slowly simmering.
  • Cook, uncovered, WITHOUT STIRRING, until the mixture is darkened to a golden color and measures 230°C/110°F— this will take between 45 minutes to an hour.  Remove the pot from heat and allow the syrup to cool; it will continue to thicken as it cools. 
• *You can refrigerate the mooncake dough, covered, for up to a night. It will be hard the next day; allow to soften and warm before using. 
• Use any 50g mooncake mold of choice— I used this set that I bought online. It came with three square designs and three round designs, which was perfect for 6 kinds of mooncakes.

Keywords: mooncake, vegan mooncakes, mooncakes, Chinese mooncakes, vegan

I love making a batch of this tea-brined tofu and keeping it in the fridge. It lasts for up to two weeks, and the longer you let the tofu sit, the more flavorful it gets. You can dish it out to serve to guests as an appetizer to nibble on before a meal.

What’s in the brine?

If you’ve been cooking Chinese food for a while, you might be familiar with some of these spices. Part medicinal and part culinary, a few of them share uses in the West, like bay leaf and cloves, but others are less common, although readily available in any Chinese supermarket.

• Bay leaf (xiangye): provides an herbal, slightly floral note that’s more on the savory side
• Cloves (dingxiang) are rich, pungent and warming
• Fennel seeds (xiao huixiang) provide a sweet, licorice-like flavor
• Black cardamom (caoguo) is resinous with notes of citrus and eucalyptus
• Cassia bark (guipi) is basically cinnamon (it’s called Chinese cinnamon), although more assertive
• Star anise (bajiao) also has a strong black licorice flavor, although it isn’t related to either anise or fennel
• For the tea, you can use black tea (hongcha) or oolong tea (wulongcha). Black is stronger in color and flavor. (I only had oolong on hand, and I love the more delicate, subtle aroma!)

The rest of the brine is very simple, just soy sauce or tamari and rock sugar. Also salt.

What kind of tofu should I use?

I use dougan, which is a kind of pressed tofu that’s extra-firm, sold in the Asian supermarket. It’s chewy to the point of rubbery, and the resultant brined tofu reminds me of jerky. If you want a softer bite, use medium or firm tofu. I’ve also used store-bought fried tofu puffs, which absorb the brine like sponges.

Do I need to fry the tofu first?

Frying tofu is an efficient way to prepare the tofu for brining. It makes the surface sturdier and adds richness, and pulls out some of the water. The bubbly golden crust that develops also transforms the tofu’s surface, resulting in pleasantly chewy edges.

You can always skip the frying, but I recommend it for the best flavor and texture.

Storing and serving

The tofu can be stored up to two weeks in a container in the fridge. The longer you let it sit in the brine, the more flavor it takes on. Sweet-salty and heady with spices, stained dark with the color of the tea leaves, it’s a sophisticated yet simple little appetizer. I’m always fishing out a piece or two with my chopsticks to snack on, it’s hard to resist.

Here I serve the brined tofu chilled, with soft five-spice boiled peanuts. It’s a play on “Q” textures: tender and chewy.

📖 Recipe

Tea-Brined Pressed Tofu 茶香干

A crowd-pleasing little appetizer: chewy, flavor-potent cubes of pressed tofu (dougan) brined with Chinese herbs, spices, and oolong tea leaves. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 35
• Total Time: 1 day
• Yield: 4
• Category: Appetizers
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 14–16 ounces (450 grams, 1 pound) medium tofu, firm tofu, or plain white pressed tofu (dougan 豆干)*, or 8 ounces (120 grams) fried tofu puffs
• 1 cup vegetable oil, for frying

For the tea brine:

• ½ cup (120 grams) rock sugar, crushed into small pieces, or regular granulated sugar
• ½ cup + 2 tablespoons (150mL) tamari or soy sauce
• 1 bay leaf
• 1 star anise
• 2 teaspoon fennel seeds (xiaohuixiang)
• 1 black cardamom pod (caoguo)
• 1 tsp whole cloves (dingxiang)
• 3–4 heaping tablespoons loose-leaf oolong or black tea
• 2 teaspoons salt, plus more as needed

Instructions

1. Fry the tofu. Cut the tofu into 1-inch cubes. In a deep saucepan or wok, heat the oil until it reaches 350°F/177°C. Add about a third of the tofu to the oil and fry for 5 to 6 minutes until the edges take on a golden color. Remove with a slotted spoon or spider and transfer to paper towels to drain. Wait for the oil to return to the frying temperature, then repeat for the remaining tofu.
2. Prepare the brine. In a heavy-bottomed saucepan set over low heat, heat the rock sugar, stirring occasionally, until it starts to change color. Add 3 cups (720mL) water, the tamari or soy sauce, bay leaf, star anise, fennel seeds and cloves. Bring to a boil over medium high heat. Reduce the heat to a simmer, and add the tea leaves. Steep for about 5 minutes, then add the salt. Taste and adjust as needed— the brine should be very flavorful, and slightly saltier than how you would season a soup.
3. Add the fried tofu. Fold the tofu into the liquid (spices and tea still in the pot) and continue to cook at a gentle simmer for 30-45 minutes, stirring occasionally, until the tofu is visibly darkened in color. Try a cube— you should be able to taste the flavor of the brine, although it will continue to absorb over time.
4. Transfer to a container. Remove the pot from heat. Cool to room temperature, then spoon the tofu into a lidded container. Pour in enough of the brine to cover. Chill in the fridge overnight.
5. Serve. Using clean chopsticks, transfer the amount of tofu you wish to serve to a small dish. You can enjoy the tofu whole or cut each cube into slices to showcase the cross section.

Notes

• *The texture of the tofu will depend entirely on what type of tofu you use. I used pressed tofu, which is extra firm tofu that’s chewy and quite sturdy, like jerky.  For a more tender bite, fry medium tofu or firm tofu, which is more porous, or use pre-fried tofu puffs.

Frequently used in Japanese, Chinese, and Korean cuisine, kabocha squash has dark green skin and fine-textured flesh without any of the watery or stringy qualities of pumpkin. Similar to butternut, acorn, or red kuri, but with drier and sweeter flesh, kabocha’s starchiness actually reminds me more of a root vegetable like a yam or sweet potato. Its earthy, nutty flavor is similar to a roasted chestnut— in Chinese kabocha is actually called chestnut squash (banli nangua 板栗南瓜). Another name for it in southern China is bei bei gua 贝贝瓜 (could be translated baby squash, or literally, bae bae squash).

How to Cook Kabocha Squash

There are two methods for making this dish:

1. Cut the raw squash into chunks, then braise. Cut the squash whole and remove the seeds and core, then cut into 2-inch chunks and braise directly in the pan on the stove-top. You will need to add about 2 cups liquid instead of ¼ cup.
2. Roast the squash in the oven first, then cut. This is the more hands-off approach: you can let the squash cook fully in the oven so the braising step takes only a few minutes. It’s also much easier to de-seed and cut the squash into pieces after it’s roasted.

I prefer method 2 for this dish.

Step 1: Roast the squash.

Roast the kabocha squash. Preheat the oven to 425°F (220°C). Rinse the outside of the squash and cut it in half. Place both halves cut-side up in the oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily. Remove the seeds with a spoon and discard; leave the peel on. Slice the squash into 1-inch U-shaped wedges, then cut into 2-inch chunks.

Step 2: Stir-fry the aromatics.

In a wok or large saucepan over medium heat, heat the olive oil until shimmering. Stir-fry the minced ginger and scallion whites until fragrant and the ginger is starting to color, about 2 minutes. Add the minced garlic and stir-fry for another 30 seconds.

Pour in the water, then add the sugar, soy sauce or tamari, and mirin. Stir until the sugar is dissolved and the liquid is starting to bubble. Add the rice wine vinegar and gochugaru flakes. Continue to cook for 2 more minutes until the liquid is reduced by a third and thickened.

Step 3: Add the kabocha squash to the sauce. 

Fold in the roasted kabocha squash pieces gently into the sauce until they are thoroughly coated. Simmer for 1 more minute, then remove from heat.

Serve!

Transfer to a serving dish along with any remaining glaze. Drizzle with the sesame oil and garnish with the thinly sliced scallion greens and toasted sesame seeds. Serve immediately.

How to Store

Store any leftovers in a covered container in the refrigerator for 3 to 4 days. This dish can be enjoyed chilled as well.

I hope you enjoy this dish! It’s hearty and comforting and packed with umami— a dish that wonderfully showcases the natural sweetness and flavor of kabocha squash.

More Winter Squash Recipes:

• Pumpkin Chickpea Curry
• Roasted Butternut Squash Miso Mac N’ Cheese
• Oven-Baked Butternut Squash Fries

If you made this braised kabocha squash or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

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📖 Recipe

Simple Braised Kabocha Squash

★★★★★

5 from 3 reviews

A simple yet satisfying Korean-inspired dish of kabocha squash, glazed in soy sauce, mirin, gochugaru, and sesame oil, with a touch of heat. Comforting and rich with flavor, this winter squash dish is also vegan and gluten-free.

• Author: Hannah
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 4
• Diet: Vegan

Ingredients

• 1 medium (900 g, 2 pounds) kabocha squash, about 5 cups (600g) roasted and chopped
• 1 tablespoon olive oil
• 1 tablespoon minced ginger
• 2 scallions, sliced thinly, white and green parts separate
• 2 tablespoons minced garlic
• ¼ cup (60ml) water
• ¼ cup (25g) brown sugar or coconut sugar
• ⅓ cup (80ml) low-sodium soy sauce or tamari
• ¼ cup mirin or rice wine
• 1 tablespoon clear rice vinegar
• 1 tablespoon gochugaru (Korean red chili powder; substitute with red chili flakes)
• 1 tablespoon toasted sesame oil
• Toasted sesame seeds, for garnish

Instructions

1. Roast the kabocha squash. Preheat the oven to 425°F (220°C). Rinse the outside of the squash and cut it in half. Place both halves cut-side up in the oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily. Remove the seeds with a spoon and discard; leave the peel on. Slice the squash into 1-inch U-shaped wedges, then cut into 2-inch chunks.
2. Stir-fry the aromatics. In a wok or large saucepan over medium heat, heat the oil until shimmering. Stir-fry the ginger and scallion whites until fragrant and the ginger is starting to color, about 2 minutes. Add the garlic and stir-fry for another 30 seconds. Pour in the water, then add the sugar, soy sauce or tamari, and mirin. Stir until the sugar is dissolved and the liquid is starting to bubble. Add the rice wine vinegar and gochugaru chili powder. Continue to cook for 2 more minutes until the liquid is reduced by a third and thickened.
3. Add the kabocha squash to the sauce. Fold in the roasted kabocha squash pieces gently into the sauce until they are thoroughly coated. Simmer for 1 more minute, then remove from heat.
4. Serve. Transfer to a serving dish along with any remaining glaze. Drizzle with the sesame oil and garnish with the thinly sliced scallion greens and toasted sesame seeds. Serve immediately.

Store the leftovers in a covered container in the refrigerator for 3 to 4 days. This dish can be enjoyed chilled as well.

Notes

• To make this dish gluten-free, use tamari instead of soy sauce.
• The skin of the squash comes off easily after roasting. You can peel it before cutting into pieces, but since the skin is edible and usually tender, I prefer to leave it on. It’s also full of nutrients and lends a wonderful nutty flavor.
• If you would like to skip the roasting step and braise the squash directly over stove-top, peel and cut the squash into 2×1 inch pieces. Follow the steps as above, but use 2 cups of water instead of ¼ cup, and add the raw squash pieces immediately after adding the liquid. Cover and braise until the liquid reduces and the squash is tender enough to pierce with a fork, about 12-15 minutes.

These are my new favorite muffins and might be yours too. With chewy edges and a soft, tender crumb, studded with pockets of dark chocolate and a rich, nutty undertone from the tahini, these make a wonderful breakfast or snack. As a bonus: they’re gluten-free, oil-free, and naturally sweetened.

You’re supposed to let these cool, but this batch smelled so good while baking I couldn’t resist and broke one open warm out of the oven– releasing wisps of steam– and then ate it in a few tender bites, gooey chocolate and all.

Ingredients in Tahini Chocolate Chip Muffins

The ingredients are simple and wholesome:

Oats— high in fiber and nutrient-dense. You’ll be using both ground oats (oat flour) and rolled oats for texture. These muffins don’t contain any flour.

Coconut sugar and bananas— instead of refined sugar. Be sure to use ripe bananas, as they not only lend sweetness but also moisture.

Non-dairy milk— I used unsweetened almond milk, but you can use your favorite plant-based milk.

Walnuts and tahini— these lend healthy fats and a richness without the need for oil. The tahini adds a distinctive hint of sesame, but you can also use almond or peanut butter instead. The walnuts can be easily substituted with toasted sunflower seeds.

Flax eggs— in place of eggs. These are made by whisking ground flaxseed together with water; after sitting for a few minutes, the mixture sets into a gel-like consistency that acts as a binder.

The dark chocolate chips make these muffins extra good. Feel free to add fresh blueberries and a bit of lemon zest for blueberry lemon muffins. Or chopped apples and cinnamon for a fall-inspired apple muffins— this recipe is endlessly versatile.

Before baking, like to top the muffins with chopped nuts (pecans, walnuts, hazelnuts), or some toasted sesame seeds.

I’m not one for overly sweet treats, but these are wholesome and one of my favorites to pack as a breakfast or snack. I’ve made these muffins multiple times for myself and for friends and family members, and I’m always asked for the recipe on Instagram so I thought I’d share it, finally! Enjoy! 🙂

More Simple Vegan Treats:

• Coconut Pandan Muffins
• Turmeric Carrot Chia Muffins
• Easy Sweet Potato Brownies

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah.che, I love seeing your re-creations!

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📖 Recipe

Tahini Chocolate Chip Muffins (Vegan, Gluten-free)

★★★★★

4.3 from 3 reviews

The best vegan muffins— fluffy, tender, and naturally sweetened. 

• Author: Hannah
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 12
• Category: Desserts and Sweets
• Method: Bake

Ingredients

Make the flax eggs:

• 2 flax eggs (2 tablespoons ground flax seed + 4 tablespoons water)

Dry Ingredients:

• 2 and ½ cups (230g) rolled oats
•  ¼ cup (30g) walnuts
•  ½ cup (58g) rolled oats, separate
•  ½ cup + 2 tablespoon coconut sugar*
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt

Wet ingredients:

• 2 very ripe medium bananas
• 1 cup (240mL) unsweetened non-dairy milk
•  ¼ cup + 1 tablespoon (80g) runny tahini
•  1 teaspoon vanilla extract
•  2 tablespoons lemon juice or apple cider vinegar

Additional ingredients: 

• ¾ cup (130g) dark chocolate chips
• More chopped walnuts or nuts, to top (optional)

Instructions

1. Preheat the oven to 350°F (177°C). In a small bowl, make the flax eggs: whisk 2 tablespoons of ground flax with 4 tablespoons of water, and let sit for 5 minutes to thicken. 
2. Combine the dry ingredients. Place 2 cups rolled oats and the walnuts in a food processor or high-speed blender. Pulse until the mixture forms a fine meal. Transfer to a medium bowl and whisk in the remaining ½ cup rolled oats, coconut sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients. In a separate, large bowl, mash the bananas with a fork, then add in the non-dairy milk, tahini, flax eggs, vanilla extract, and lemon juice. Stir to combine.
4. Incorporate the dry mixture into the wet mixture, folding just until all there are no more clumps. Fold in the chocolate chips. Divide the batter evenly into a 12-cup muffin tin (either greased or lined with parchment paper cups).
5. Bake in the oven for 20-25 minutes until the tops of the muffins are golden brown, or when an inserted toothpick comes out cleanly. Let sit for 10 minutes before removing from pan, then cool on a wire rack before serving.

Notes

• You can also use ready-made oat flour.
• If allergic to nuts, substitute toasted sunflower seeds. 
• *The sweetness will depend on your bananas. I’ve found that if my bananas are not very ripe, adding the extra 2 tablespoon of sugar is necessary. 
• Blueberry muffin variation: use one heaping cup fresh blueberries in place of the chocolate chips.

Cinnamon roll, meet black sesame. When you pull apart these soft, sweet buns, warm from the oven and sticky with glaze, you’re going to wish you made a double batch. The nutty toasted black sesame adds deep richness to these buttery buns, adorned with gorgeous jade swirls of earthy, bittersweet matcha glaze.

Ingredients

The dough is a simple yeasted dough:

• 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed, or at room temperature
• ¼ cup (57g) vegan butter, melted
• 2 tablespoons (25g) organic granulated sugar
• 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
• 2 ½ cups (350g) all-purpose flour
• ½ teaspoon kosher salt

For the black sesame sugar filling:

• ½ cup (100g) granulated sugar
• ½ cup (72g) toasted black sesame seeds
• ¼ teaspoon ground cinnamon
• ¼ cup (57g) vegan butter, softened

For the matcha glaze:

• ½ teaspoon ceremonial-grade matcha powder. I recommend using ceremonial grade matcha, meant for drinking, as it’s more vibrant green and not bitter like culinary grade matcha
• ½ cup (100g) powdered sugar
• 1 tablespoon unsweetened soy milk or almond milk
• ¼ teaspoon vanilla extract

Directions

• Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a towel and set aside for an hour to proof.

• Make the black sesame sugar mixture. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter until a crumbly paste forms.

• Assemble like a jelly-roll. After the dough has doubled, turn it out of the bowl onto a well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle (with ½ inch thickness), then sprinkle on the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log.

• Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C).
• Bake the rolls for 25 to 30 minutes, until the tops are golden brown. Remove the pan from the oven and let cool slightly as you prepare the glaze.

• Make the glaze. In a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth. Drizzle the rolls with the matcha glaze and serve while the buns are still warm.

More Holiday Dessert Recipes:

• Cranberry Scones with Maple Glaze
• Marbled Black Sesame Chocolate Bundt Cake
• The Best Vegan Muffins

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow me on Pinterest and on Instagram for all the latest recipes and stories.

📖 Recipe

Black Sesame Cinnamon Rolls with Matcha Glaze (Vegan)

★★★★★

5 from 2 reviews

A twist on the classic cinnamon roll. Warm, sticky buns with a luxurious dark filling of sweet black sesame, drizzled with a fragrant matcha glaze.  

• Author: Hannah
• Prep Time: 90
• Cook Time: 30
• Total Time: 2 hours 30 minutes
• Yield: 8
• Category: Desserts and Treats
• Diet: Vegan

Ingredients

For the dough:

• 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed (if your kitchen is cold), or at room temperature
• ¼ cup (57g) vegan butter, like Miyoko’s or Earth Balance
• 2 tablespoons (25g) organic cane sugar
• 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
• 2 ½ cups (350g) all-purpose flour, plus more for rolling
• ½ teaspoon kosher salt

For the black sesame: 

• ½ cup (100g) granulated sugar
• ½ cup (72g) black sesame seeds, toasted
• ¼ tsp ground cinnamon
• ¼ cup (57g) vegan butter, softened

For the matcha glaze:

• ½ teaspoon ceremonial-grade matcha powder
• ½ cup (100g) powdered sugar
• 1 tablespoon unsweetened soy milk or almond milk
• ¼ teaspoon vanilla extract

Instructions

1. Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a clean kitchen towel and set aside for an hour, or until doubled in size.
2. Make the black sesame filling. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter to form a crumbly paste.
3. Shape the rolls. Transfer the risen dough out of the bowl onto a clean, well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle about ½ inch in thickness. Add the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log. 
4. Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C). 
5. Bake. Bake for 25 to 30 minutes, until the tops of the buns are golden brown. Remove the buns from the oven and let them cool slightly.
6. Make the glaze. Meanwhile, in a a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth and drizzly in consistency. Top the rolls with the matcha glaze.
7. Serve! Enjoy while the buns are still warm.

Notes

• I prefer Miyoko’s vegan butter, but you can also use Earth Balance buttery sticks. Or, substitute melted coconut oil.