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

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!

Follow me on Pinterest and save this recipe for later!

📖 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.

I first came across these fragrant steamed buns at a breakfast stand in Chengdu, tucked in rows in steaming trays and sold alongside plump buns filled with custard and red bean paste. In China, black sesame (黑芝麻 hēizhīmá) is traditionally used in sweets, as the dark seeds are extra nutty and slightly more bitter compared to white sesame seeds. When toasted, ground finely, and combined with sugar and lard for a rich filling, the bitterness becomes a delicious background note, sort of like in dark chocolate.

You can find black sesame buns sold in the frozen aisle in Asian supermarkets, but I like making them at home with more wholesome ingredients. Instead of lard, I substitute coconut oil (a fat that’s also solid at room temperature) for a vegan version. This is a fun project for a weekend, and you can freeze the batch and reheat for a hot, fluffy freshly steamed bun later in the week.

The dough is just flour, yeast, and warm water, with baking powder for an extra bit of lift, and a small amount of cornstarch for extra fluffiness. I add ground black sesame directly to the dough itself for a wholesome flecked appearance and extra aroma. Using a steamer (as opposed to dry heat) gives Chinese buns their soft crumb, with a moist and airy interior and uniform smooth surface with no crust. The pillowy bread is springy; if you squeeze a bun in your palm, it’ll expand right back like a sponge.

Black sesame buns, two-ways:

There are two ways to make the filling. The simplest version is to simply toast the seeds, grind them finely, and stir them together with sugar and coconut oil to form a sandy paste. To get a molten filling, pulverize the sugar a second time until it’s very fine and then add coconut oil and water for a wetter paste. Freeze in a slab to harden, then cut into portions with a knife and shape it into balls. During the steaming process, this filling will melt, and opening the bun will reveal a molten “black lava” surprise inside.

Step 1: Make the filling.

Toast black sesame seeds in a heavy-bottomed pan over medium heat, stirring continuously, until fragrant and beginning to pop, about 5 minutes. Transfer the toasted seeds to a plate and allow to cool slightly, then place in a food processor or coffee grinder along with the sugar and grind to a fine meal.

Reserve ¼ cup (35g) of the ground black sesame for the dough.

For the regular filling: transfer the remaining ground black sesame to a small bowl and add the sugars, salt, and softened coconut oil. Stir to form a crumbly and sandy black paste. Place in the refrigerator to chill as you prepare the dough.

For the molten filling: add the sugars and salt to the remaining ground black sesame in the food processor and pulse an additional minute until fine and pulverized. Transfer to a quart-sized Ziploc bag and add the softened coconut oil and water. Stir or massage (if using a ziploc bag) until fully combined, using the warmth of your hands to melt the coconut oil; the consistency will be wet and thick, like batter. Spread the paste out flat to a ½-inch thickness. Cover or seal the bag and freeze for at least 2-3 hours until solid. Divide into 10 equal balls, about 26 grams each.

Step 2: make the dough.

In a small bowl or liquid measuring cup, proof the yeast by stirring together the warm water, sugar, and yeast. Let sit for 5 to 10 minutes, until the surface looks foamy. If the yeast does not foam, then start over with newer yeast. If you’re using instant dry yeast, simply stir the ingredients together to combine.

In a large bowl, combine the flour, cornstarch, and baking powder. Make a well in the center of the dry mixture. Pour in the wet mixture and stir with a pair of chopsticks until it forms fat flakes. Clean off the chopsticks and add the oil and reserved ground black sesame to the dough. Knead for 5 minutes, incorporating any remaining flour on the sides of the bowl, until the dough forms a firm, shaggy ball. Continue kneading for another 5 minutes, until the dough is smooth, supple, and elastic.

STAND MIXER OPTION: Combine the flour, cornstarch, and baking powder in the bowl of a stand mixer fitted with the dough hook. On low speed, slowly pour in the yeast mixture, then add the oil and reserved ground black sesame. When the dough comes together into a ball, increase the speed to medium and knead for 6 to 8 minutes.

Place the dough in a warm place, cover it with a clean tea towel, and let rise until it has doubled in size. This will take 1 to 1½ hours, depending on the room temperature.

Step 3: Knead the proofed dough.

Scrape the risen dough onto a lightly floured surface and knead vigorously for another 5 minutes, to eliminate air bubbles. I like to shape the dough into a log, fold into thirds, and knead, then repeat two or three times until the dough is smooth and elastic. Don’t be afraid of over-kneading; this extra step is important so the buns rise evenly and have a smooth surface.

Step 4: shape and fill the buns.

Divide the dough into 10 equal portions, each about 45-50 grams each. Cut out ten squares of parchment paper. On a floured surface, flatten each piece with your palm into a flat, round disk. Using a thin rolling pin, roll the disk into a flat circle about 3½ inches in diameter. Repeat with all the dough portions.

To fill the buns, spoon 2 heaping tablespoons of the filling (for regular buns) or place one frozen ball of filling (for molten buns) into the center of one dough portion. Gather or pleat the sides of the dough to enclose the filling and pinch firmly to seal. This is especially important for the molten buns so that the liquid filling doesn’t leak out when steaming. Flip the bun so the seam side is down and shape gently with your palms into a round sphere. Place on a square of parchment paper and set aside. Repeat until you have 10 buns.

Step 5: Steam the buns.

Transfer the buns (on their parchment squares) into two steamer baskets, making sure they’re at least 1 inch apart, as they will expand. Cover and let the buns rest for 5 minutes. Bring water in a pot or wok to a boil over high heat. Place the baskets over the water and steam the buns for 8-10 minutes.

Allow the buns to cool slightly before serving. Enjoy with hot tea or a cup of hot soymilk.

More black sesame dessert recipes:

• Black Sesame Sticky Mochi Cake
• Black Sesame Cinnamon Rolls
• Black Sesame Chocolate Loaf Cake

📖 Recipe

Black sesame steamed buns 黑芝麻包

★★★★★

5 from 3 reviews

Soft, fluffy Chinese steamed buns with a rich black filling of nutty black sesame. Each bite of soft bread reveals a molten interior with just the right amount of sweetness. Enjoy these wholesome buns for dessert or breakfast with tea or hot soy milk.

• Author: Hannah

Ingredients

For the black sesame filling:

• ¾ cup + 2 tablespoons (125 grams) black sesame seeds
• 2 tablespoons (30 grams) granulated sugar
• 2 tablespoons (30 grams) coconut sugar, brown sugar, or Chinese brown sugar
• ¼ teaspoon salt
• ¼ cup (60 grams) softened coconut oil*
• 2 tablespoons (30 mL) water (for molten filling only)

For the dough:

• ⅔ cup (160 grams/mL) warm water
• 1 tablespoon (15 grams) granulated sugar
• 1 teaspoon (3 grams) active dry yeast or instant yeast
• 245 grams (1 ¾ cups) all-purpose flour
• 33 grams (¼ cup) cornstarch
• ½ teaspoon baking powder
• 1 tablespoon (6 grams) vegetable oil

Instructions

Prepare the black sesame filling:

1. Toast the black sesame seeds in a heavy-bottomed pan over medium heat, stirring continuously, until fragrant and beginning to pop, about 5 minutes.** Transfer the toasted seeds to a plate and allow to cool slightly, then place in a food processor or coffee grinder along with the sugar and grind to a fine meal. Reserve ¼ cup (35g) of the ground black sesame for the dough.
2. For the regular filling: transfer the remaining ground black sesame to a small bowl and add the sugars, salt, and softened coconut oil. Stir to form a crumbly and sandy black paste. Place in the refrigerator to chill as you prepare the dough. For the molten filling: add the sugars and salt to the remaining ground black sesame in the food processor and pulse an additional minute until fine and pulverized. Transfer to a quart-sized Ziploc bag and add the softened coconut oil and water. Stir or massage (if using a ziploc bag) until fully combined, using the warmth of your hands to melt the coconut oil; the consistency will be wet and thick, like batter. Spread the paste out flat to a ½-inch thickness. Cover or seal the bag and freeze for at least 2-3 hours until solid. Divide into 10 equal balls, about 26 grams each.

Make the dough:

1. In a small bowl or liquid measuring cup, proof the yeast by stirring together the warm water, sugar, and yeast. Let sit for 5 to 10 minutes, until the surface looks foamy. If the yeast does not foam, then start over with newer yeast. If you’re using instant dry yeast, simply stir the ingredients together to combine.
2. In a large bowl, combine the flour, cornstarch, and baking powder. Make a well in the center of the dry mixture. Pour in the wet mixture and stir with a pair of chopsticks until it forms fat flakes. Clean off the chopsticks and add the oil and the reserved ground black sesame to the dough. Knead for 5 minutes, incorporating any remaining flour on the sides of the bowl, until the dough forms a firm, shaggy ball. Continue kneading for another 5 minutes, until the dough is smooth, supple, and elastic. STAND MIXER OPTION: Combine the flour, cornstarch, and baking powder in the bowl of a stand mixer fitted with the dough hook. On low speed, slowly pour in the yeast mixture, then add the oil and reserved ground black sesame. When the dough comes together into a ball, increase the speed to medium and knead for 6 to 8 minutes..
3. Place the dough in a warm place, cover it with a clean tea towel, and let rise until it has doubled in size. This will take 1 to 1½ hours, depending on the room temperature.

Shape the buns:

1. Scrape the risen dough onto a lightly floured surface and knead vigorously for another 5 minutes, to eliminate air bubbles. I like to shape the dough into a log, fold into thirds, and knead, then repeat two or three times until the dough is smooth and elastic. Don’t be afraid of over-kneading; this extra step is important so the buns rise evenly and have a smooth surface.
2. Divide the dough into 10 equal portions, each about 45-50 grams each. Cut out ten squares of parchment paper. On a floured surface, flatten each piece with your palm into a flat, round disk. Using a thin rolling pin, roll the disk into a flat circle about 3½ inches in diameter. Repeat with all the dough portions.
3. To fill the buns, spoon 2 heaping tablespoons of the filling (for regular buns) or place one frozen ball of filling (for molten buns) into the center of one dough portion. Gather or pleat the sides of the dough to enclose the filling and pinch firmly to seal. This is especially important for the molten buns so that the liquid filling doesn’t leak out when steaming. Flip the bun so the seam side is down and shape gently with your palms into a round sphere. Place on a square of parchment paper and set aside. Repeat until you have 10 buns.

Steam the buns:

1. Transfer the buns (on their parchment squares) into two steamer baskets, making sure they’re at least 1 inch apart, as they will expand. Cover and let the buns rest for 5 minutes. Bring water in a pot or wok to a boil over high heat. Place the baskets over the water and steam the buns for 8-10 minutes.
2. Allow the buns to cool slightly before serving. Enjoy with hot tea or a cup of hot soymilk.

Notes

• *Use refined coconut oil if you don’t any coconut taste in the filling. You can use extra-virgin coconut oil for a subtle coconut flavor.
• **Wet a finger and taste the black sesame seeds—when fully toasted, they will be dry and crackly on the tongue and richly nutty, with no raw taste, and easy to crush between your fingers.
• You can also prep the dough in advance. After kneading, let the dough rise in the fridge, covered, overnight.
• After removing from heat, allow the buns to sit in the steamer, covered, for 5 minutes. This will prevent a sudden change in temperature that might cause the buns to deflate or wrinkle. Uncover the steamer and press a fingertip gently into a bun—if it feels firm and the indentation bounces back immediately, it is done.
• Storage/freezing instructions: Refrigerate any remaining steamed buns in zip-top plastic bags, or freeze them in a single layer on a baking sheet and then transfer them to a zip-top bag. 
• Reheating instructions: 
  • Microwave: place the bun in a microwave-safe container and cover loosely with the lid. Microwave on high for 3 minutes (refrigerated) or 5 minutes (frozen) and let stand for another 2 minutes.
  • Steamer: bring the steamer to a rolling boil and place the bun inside, paper down. Cover with lid and steam on high for 5 minutes (refrigerated) or 8 minutes (frozen).

I used to beg my mom to make these for us whenever we had a pumpkin or winter squash lying around. You can use canned pumpkin puree, but I highly recommend making your own— it doesn’t take long to cook, especially if you have a pressure cooker, and the improved flavor and texture is well worth the effort.

Ingredients

Traditionally, making this sweet treat only requires four ingredients. It’s also completely vegan and gluten-free.

You will need:

• A bag of glutinous rice flour (also called mochiko flour or sweet rice flour)
• 1 small pumpkin or winter squash
• Granulated cane sugar or brown sugar
• Toasted sesame seeds, optional

Optional filling: red bean paste, for a sweet center

These pumpkin cakes aren’t very sweet, instead showcasing the natural sweetness of the squash. You may adjust the sugar amount to preference, or serve the cakes with a sugar on the side to dip.

There are two ways of cooking the cakes: deep-frying or pan-frying. Deep-frying is the traditional method, which results in a better texture (crisper on the outside), but they’re equally delicious pan-fried.

Instructions

Step 1: Make the squash puree.

Cook the squash or pumpkin first using one of the following methods:

Steaming method: Peel the squash and remove seeds and core, then cut into thin ½-inch slices (the thinner the slices, the faster they’ll cook). In a pot with a steamer rack, bring 2 inches of water to a boil, then place pumpkin in a plate on the rack and steam for 10 minutes or until the flesh can be pierced through with a fork.

Microwave method: Peel the squash and remove seeds and core, then cut into thin ½-inch slices (the thinner the slices, the faster they’ll cook). Place in a microwave-safe plate and cover tightly with plastic wrap. Microwave on high for 7-8 minutes, or until the flesh can be pierced through with a fork.

Electric pressure cooker method: Cut the squash in half. Place on the circular steamer rack with at least 2 inches of water underneath, and set for 10 minutes on Manual, with natural release. Using a spoon, remove the seeds, then scrape out the cooked flesh— the peel should separate easily.

Drain any excess water from the peeled squash. Mash with a fork or blend in a food processor until smooth. Add sugar and taste, adjusting for desired sweetness. 

Step 2: Make the Dough.

Add the rice flour in increments, until the mixture forms a putty-like dough that forms a ball when you squeeze it together in your palm. The amount of rice flour will vary based on the water content of your squash; add more if the dough is too wet or sticky.

Step 3: Shape the Cakes.

Divide the dough into portions about 40 grams, or the size of a small golf ball, and roll into balls about 1-inch in diameter. Flatten each ball into a disc with a ½-inch thickness. For red bean stuffed cakes, prepare 30g balls of red bean paste. Make an indentation in the middle of the dough, add a ball of red bean paste, draw up the sides to enclose the filling, and form into a ball, then flatten.

If using sesame seeds, prepare a plate with the seeds. Dip both sides of the cake, pressing gently until the seeds are adhered onto the surface.

Step 4: Fry the cakes.

Method 1: Deep-fry

This is the fastest method and will result in the crispiest exterior.

Heat about 2 cups of neutral tasting, heat-resistant oil (like vegetable or grapesed oil) in a deep pot or wok. When bubbles form around an inserted chopstick, around 320°F/160°C, slide the cakes carefully into the hot oil and fry to a golden brown, flipping occasionally, until both sides are crispy and golden brown, about 3 minutes. Transfer to a paper towel to drain.

Method 2: Pan-fry

This method uses less oil.

Heat about ¼ cup of neutral tasting, heat-resistant oil (like vegetable or grapesed oil) in a non-stick or seasoned cast iron pan. Frying in batches, place the cakes in a single layer over medium heat and cook until the bottom is golden brown, then flip and repeat.

Serving and Storage

Since these cakes are a form of mochi, made with glutinous rice flour, they are best served immediately, while hot or warm. Once they cool, the mochi tends to harden, losing its soft stickiness.

To store, place in an airtight container and refrigerate for up to 5 days. To reheat, place the cakes in a single layer on a non-stick pan. Cook over medium-low heat, flipping once, until the center is heated through and the edges are crispy, about 2 minutes each side. Or, place on a baking sheet and bake in the oven at 350°F for 3-4 minutes.

To freeze, place in a ziptop bag and freeze for up to 3 months. You can reheat these from frozen without thawing: place in a non-stick pan. Cover and cook over medium-low heat until one side is sizzling. Uncover, flip and repeat until the centers are heated through and soft and both edges are crispy, about 5 minutes each side. To bake, place on a sheet pan and reheat in the oven at 350°F for 8-10 minutes.

Tips

• Use any orange-fleshed winter squash like kabocha squash, red kuri squash, or a small sugar pumpkin, which has sweeter, denser flesh than larger pumpkins— those tend to be stringy and watery.
• You can serve the cakes dipped in sugar, or sprinkle it on after frying. I served these with a ginger brown sugar syrup.

If you made this recipe let me know how you liked it by leaving a comment and a rating below.

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📖 Recipe

Chinese Fried Pumpkin Cakes 南瓜饼 nan gua bing

★★★★★

5 from 1 reviews

A traditional Chinese treat: sticky rice pumpkin cakes (nan gua bing) with a mochi-like, gooey center, rolled in sesame seeds and lightly fried. Not too sweet, with a crisp, chewy exterior.

• Author: Hannah
• Prep Time: 30
• Cook Time: 20
• Total Time: 50 minutes
• Yield: 24
• Category: Desserts and Sweets
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1 can pumpkin puree, or half a winter squash or pumpkin (400g after peeled and de-seeded), about 2 cups
• 2 cups (300g) mochiko or glutinous rice flour (Koda Farm or Erawan)
• ¼ cup (50g) unrefined cane sugar or coconut sugar, to taste 
• ⅔ cup (240g) sweetened red bean paste*, optional
• 1 ½ cup toasted sesame seeds, optional
• Oil for frying

Instructions

1. If using a fresh squash, make the puree. If using canned pumpkin puree, skip this step. 

   Steaming method: Peel the squash and remove seeds and core, then cut into thin ½-inch slices (the thinner the slices, the faster they’ll cook). In a pot with a steamer rack, bring 2 inches of water to a boil, then place pumpkin in a plate on the rack and steam for 10 minutes or until the flesh can be pierced through with a fork.

   Microwave method: Peel the squash and remove seeds and core, then cut into thin ½-inch slices (the thinner the slices, the faster they’ll cook). Place in a microwave-safe plate and cover tightly with plastic wrap. Microwave on high for 7-8 minutes, or until the flesh can be pierced through with a fork.

   Electric pressure cooker method: Cut the squash in half. Place on the circular steamer rack with at least 2 inches of water underneath, and set for 10 minutes on Manual, with natural release. Using a spoon, remove the seeds, then scrape out the cooked flesh— the peel should separate easily. 

   Drain any excess water from the peeled squash. Mash with a fork or blend in a food processor until smooth. Add sugar and taste, adjusting for desired sweetness. 

2. Mix the dough. Add the rice flour in increments, until the mixture forms a soft, putty-like dough that forms a ball when you squeeze it together in your palm. The amount of rice flour will vary based on the water content of your squash; add more if the dough is too wet or sticky.
3. Form the cakes. Divide the dough into portions about 40 grams, or the size of a golf ball, and roll into balls about 1-inch in diameter. Flatten each ball into a disc with a ½-inch thickness. For red bean filled cakes, prepare 30g balls of red bean paste. Make an indentation in the middle of the dough, add a ball of red bean paste, draw up the sides to enclose the filling, and form into a ball, then flatten. 

   If using sesame seeds, prepare a plate with the seeds. Dip both sides of the cake, pressing gently until the seeds are adhered onto the surface. 

4. Fry the cakes. 

   To deep-fry: heat about 2 cups of neutral tasting, heat-resistant oil (like vegetable or grapesed oil) in a deep pot or wok. When bubbles form around an inserted chopstick, around 320°F/160°C, slide the cakes carefully into the hot oil and fry to a golden brown, flipping occasionally, until both sides are crispy and golden brown, about 3 minutes. Transfer to a paper towel to drain.

   To pan-fry, heat about ¼ cup of neutral tasting, heat-resistant oil (like vegetable or grapesed oil) in a non-stick or seasoned cast iron pan. Frying in batches, place the cakes in a single layer over medium heat and cook until the bottom is crisp and golden brown, then flip and repeat. 

Notes

• You can use any orange-fleshed winter squash. If using pumpkin, pick a small sugar pumpkin (used for pies) for the sweetest, densest flesh; larger pumpkins are generally more stringy and watery. I prefer kabocha squash for flavor, but I had to add a few extra tablespoons of water to the dough, since kabocha squash is drier than pumpkin.
• *My instructions for how to make homemade red bean paste are here, at the bottom of the page.

If you’re looking for how to make traditional baked mooncakes, find the recipe here: Vegan Mooncakes (6-ways)

Mooncakes are an indispensable part of the Chinese Mid-Autumn Festival, traditionally offered to friends and family as gifts and enjoyed during the holiday festivities. There are several varieties of mooncakes, usually baked, with sweet and savory fillings.

This snow skin variation, originating in the Southeastern region of China, is made with a delicate mochi-like dough and tinted with various colors. Stuffed with creamy fillings ranging from red bean to melon to lotus seed to custard, they have a soft and chewy texture and are usually served chilled.

I find snow skin mooncakes a lot easier to attempt than traditional mooncakes and unlike the baked variety they’re naturally gluten-free. The delicate stamped designs and vivd hues make for eye-catching gifts if you want to share them with friends (or save them for yourself— they freeze well and can be thawed and enjoyed in the future).

To make the mooncake skin:

Combine sweet rice flour, white rice flour, and wheat starch in a shallow, heat-proof bowl. Add soy milk, sugar, and oil, and stir with a whisk until no lumps remain. Let rest for 30 minutes. (For the two color variations see notes in instructions below.)

Note: wheat starch is also called cheng fen (澄粉) and can be found in most Asian grocery stores. Despite the name, it’s actually gluten-free, as wheat starch is the pure starch that’s left over when you isolate/remove wheat gluten from wheat flour. You can also substitute potato starch or cornstarch if you can’t find it, but wheat starch has a distinct quality that lends more structure to the finished mooncake.

Steam over a pot of water for 25-30 minutes (depending on the depth of the bowl), until it becomes slightly translucent. Remove from heat and stir vigorously, then invert onto an oiled surface or a piece of parchment paper, and knead (either folding with a spatula or with gloved hands) until smooth and elastic. Place in the refrigerator to harden for at least two hours.

Make the dusting flour:

In a medium pan, cook the dry sweet rice flour on medium-low heat until the flour becomes a light yellow. Remove from heat and set aside to cool. (You could skip this step and just use powdered sugar or cornstarch to dust, but toasted rice flour is more traditional.)

Prepare the filling:

You can use store-bought red bean paste, custard, lotus seed paste, melon paste, mung bean paste, etc. but I’ve included instructions for three homemade fillings: lotus seed paste, purple sweet potato paste, and white bean paste (tinted with matcha).

Drain the cooked beans (or sweet potatoes) and place in a food processor, blending with a bit of water until smooth, then pour the purée into a medium saucepan, add the sugar and a pinch of salt, and cook over medium heat, stirring continuously until most of the water has been cooked away and the purée has thickened to a consistency similar to hummus.  Add coconut oil and stir well, continuing to cook over medium heat until the purée becomes glossy and forms a soft dough that sticks to the spoon in one mass, about 4 to 5 minutes. Remove from heat and chill until ready to use.

To assemble mooncakes:

Divide both filling and dough into portions of 25 grams each, and shape into balls. (My mooncake stamp is for 50g mooncakes, half filling and half dough).

Flatten a piece of dough onto a sheet of parchment paper, place another piece of parchment paper on top, and roll out gently into a round. Uncover and place a ball of filling in the center of the round, then gently wrap the dough upwards and around the filling, pinching edges at the top to seal. (Coat your fingertips liberally with the dusting flour to prevent sticking!)

Dust the mooncake stamp with flour, then shake to remove excess. Place the ball into the mooncake mould, stamp firmly, and push gently to remove. If you find the mooncake is sticking, you may need to dust the stamp with more flour, especially in the crevices.

And that’s it! The mooncakes taste best after chilled in the fridge. You can store them in an airtight container in the fridge for up to 3 days, or freeze individually for frozen mochi treats.

tips for making these mooncakes:

• Chill the dough for at least two hours to harden it (if you’re in a hurry, pop it in the freezer). I cannot emphasize this enough; if you don’t chill the dough it will be impossibly soft and sticky to work with.
• If you find your fingers are still sticking to the dough, coat them liberally with dusting flour.
• The mooncake press that I use can be found here. The wrapper to filling ratio is 1:1; my press is for 50g so I weighed out balls of 25g filling and 25g dough.
• I used refined coconut oil for the filling (refined doesn’t have a coconut flavor), but any neutral tasting oil should work.
• Each batch of dough makes 12 mooncakes. You’ll probably have leftover filling (but that’s never a bad thing amirite). I made 3 batches with 3 different fillings.

If you made these mooncakes let me know how you liked them by leaving a comment and a rating below! Also be sure to follow along on Pinterest and Instagram for all my recipes and latest posts.

📖 Recipe

Snow Skin Mooncakes 冰皮月饼 (Vegan)

★★★★★

5 from 2 reviews

Soft and chewy snow skin mooncakes with an irresistible creamy filling: a delicate treat for Mid-Autumn Festival.

• Author: Hannah
• Prep Time: 60
• Cook Time: 30
• Total Time: 1 hour 30 minutes
• Yield: 12 mooncakes
• Category: Desserts and Sweets
• Method: No Cook
• Cuisine: Chinese

Ingredients

Mooncake Skin

• 45g (5 tbsp) sweet/glutinous rice flour (nuo mi fen, 糯米粉)
• 35g (3 ½ tbsp) white rice flour (zai lai mi fen, 在来米粉/粘米粉)
• 20g (2 heaping tbsp) wheat starch* (cheng fen, 澄粉)
• 40g (3 tbsp) sugar
• 185g (¾ cup) unsweetened soy or almond milk
• 20ml (1 ½ tbsp) vegetable oil

Choose one of the following fillings to make: White Bean Paste

• 2 15-oz cans white kidney/cannellini beans, rinsed and drained
• ¼ cup + 2 tbsp sugar, or to taste
• pinch of salt
• 1 tsp matcha powder (optional)
• 4 tbsp refined coconut oil

Purple Sweet Potato Paste

• 400g (2 large) purple sweet potatoes, cooked and peeled
• ½ cup sugar, or to taste
• pinch of salt
• 3 tbsp refined coconut oil

White Lotus Paste

• 2 cans lotus seeds in water, drained (2 cups)
• ¼ cup + 2 tablespoon sugar, or to taste
• pinch of salt
• 2 tbsp refined coconut oil

Dusting flour:

• ¼ cup sweet rice flour

Instructions

Make wrapper dough:

• Combine sweet rice flour, white rice flour, wheat starch, and sugar in a shallow, heat-proof bowl. Add soy milk and oil, and stir with a whisk until no lumps remain. Let rest for 30 minutes. Steam in a steamer over boiling water for 25-30 minutes (depending on the depth of the bowl), until dough becomes slightly translucent.*
• Remove from heat and stir vigorously, then invert onto an oiled surface or a piece of parchment paper, and knead (either folding with a spatula or with gloved hands) until smooth and elastic. Place in the refrigerator to harden for at least two hours.

To make filling:

• White bean matcha paste: drain the cooked beans and place in a food processor, blending until smooth. You may need to add 2 or 3 tablespoons of water in this step. Pour the purée into a medium saucepan, add the sugar and a pinch of salt, and cook over medium heat, stirring continuously until most of the water has been cooked away and the purée has thickened to a consistency similar to hummus.  Add coconut oil and matcha powder and stir well, continuing to cook over medium heat until the purée becomes glossy and forms a soft dough that sticks to the spoon in one mass, about 4 to 5 minutes. Remove from heat and chill until ready to use.
• Purple sweet potato paste: steam purple sweet potatoes until tender. I used my Instant Pot to cook them (set to 15 minutes on HIGH + natural pressure release). Peel and cut into small cubes, then place in a food processor with a few tablespoons of water, blending until smooth. Pour the sweet potato purée into a medium saucepan, add sugar and a pinch of salt, and cook over medium heat, stirring continuously until most of the water has been cooked away. Add coconut oil and stir well, continuing to cook over medium heat until the purée becomes glossy and forms a soft dough that sticks to the spoon in one mass, about 4 to 5 minutes. Remove from heat and chill until ready to use.
• White lotus seed paste: drain the cooked lotus seeds and place in a food processor, blending until smooth. You may need to add 2 or 3 tablespoons of water in this step. Pour the purée into a medium saucepan, add the sugar and a pinch of salt, and cook over medium heat, stirring continuously until most of the water has been cooked away and the purée has thickened to a consistency similar to hummus.  Add coconut oil and stir well, continuing to cook over medium heat until the purée becomes glossy and forms a soft dough that sticks to the spoon in one mass, about 4 to 5 minutes. Remove from heat and chill until ready to use.

Make dusting flour:

• In a medium pan, toast the sweet rice flour on medium-low heat until the flour turns light yellow. Remove from heat and set aside to cool.

To assemble mooncake:

• Divide the cold mochi dough into 12 equal pieces, 25g each. Shape the cooled filling into 12 balls of equal size, 25g each (you will have filling leftover).  I use a small kitchen scale to weigh each portion for consistency.
• Flatten a piece of dough onto a sheet of parchment paper, place another piece of parchment paper on top, and roll out gently into a round. Uncover and place a ball of filling in the center of the round, then gently wrap the dough upwards and around the filling, pinching edges at the top to seal. (Coat your fingertips liberally with the dusting flour to prevent sticking!)
• Dust the mooncake stamp (the mini mooncake size is for 50g) with flour, then shake to remove excess. Place the ball into the mooncake mould, stamp firmly, and push gently to remove. If you find the mooncake is sticking, you may need to dust the stamp with more flour, especially in the crevices.
• The mooncakes taste best after being chilled in the fridge. Store in an airtight container for up to 3 days, or freeze them for long-term storage (enjoy after thawing).

Notes

• *Wheat starch is also called cheng fen (澄粉) and can be found in most Asian grocery stores. Despite the name, it’s actually gluten-free, as wheat starch is the pure starch that’s left over when you isolate and remove all the wheat gluten from wheat flour. You can also substitute potato starch or cornstarch if you can’t find it. 
• To make pink mooncakes: grate half a fresh beet (or blend in a food processor) and press the juice into a small dish. Measure out almond milk as written, but remove 1 tablespoon and replace it with the beet juice to color the milk before adding it to the batter.
• To make green mooncakes: you can either add 1 teaspoon matcha powder or use pandan leaves: cut up 4 fresh (or thawed from frozen) pandan leaves and pulse in a food processor with 2-3 tablespoon of almond milk, then strain this mixture to remove the pulp from the leaves. This will serve as the green food coloring. Measure out almond milk for the recipe as written, but replace 2-3 tablespoon of the milk with the green coloring.
• *Instant Pot cooking option for mochi dough: place bowl on steamer rack in an Instant Pot and set to HIGH for 1 minute, and let natural release.

Fresh figs are in season now and I was able to snag two cartons on sale at my local grocery store. You want really good ripe figs for this dessert (they should be slightly soft and jammy, not firm).

Step 1: make the rosemary cornmeal crust.

In a food processor, pulse together flour, cornmeal, sugar, and salt. Add in vegan butter and chopped rosemary, and pulse until mixture resembles a coarse meal (with some pea-size butter lumps). Drizzle in ice water and pulse until mixture holds together when squeezed between fingers, adding additional water if needed. Press the dough evenly into pan, then take a rolling pin and roll over the top of the pan, trimming edges to fit the rim. Set aside in the fridge to chill (ensures a flakier crust).

While waiting, preheat oven to 375°F. Bake crust in middle of oven until center and edges are golden, 30-35 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.

Step 2: make the lemon mascarpone cream.

Mascarpone is an Italian cream cheese traditionally made by coagulating heavy cream with lemon juice; this dairy-free version uses vegan cream cheese and coconut cream to create a similar flavor and texture: it’s tangy, thick, smooth, and delightfully creamy. (And don’t worry, there’s no trace of coconut taste.)

To make, scoop out ⅓ cup of the solid part of a refrigerated can of coconut cream and whip with a hand mixer or in a food processor until doubled in volume. Add sugar and beat one minute until it forms stiff peaks. In a separate bowl, beat cream cheese until softened. Combine with the coconut cream and fold in lemon juice, zest, and vanilla. Place filling in the fridge to chill and thicken.

step 3: assemble tart.

Remove sides from the tart pan and spread mascarpone filling in the cooled shell, smoothing the top with a spatula. Cut figs into slices or lengthwise into quarters, and arrange on the surface. Keep chilled until ready to serve.

tips for making this tart:

• Use finely ground cornmeal or corn flour, not stone-ground cornmeal (it’s too coarse and the crust won’t hold together).
• I used Kite Hill brand plain cream cheese, made with almonds. Any plant-based cream cheese that’s cultured will work fabulously for the mascarpone; Miyoko’s Creamery cream cheese (cashew-based) is also wonderful. I’d avoid Daiya’s or coconut oil-based cream cheeses.
• For an optional glaze, heat 2 tablespoon red currant or orange jelly and 1 tablespoon maple syrup in a small saucepan and stir until jelly is melted. Allow to cool slightly, then brush glaze on figs before serving.

If you made this fruit tart or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest, Instagram and Facebook for all the delicious food.

📖 Recipe

Vegan Lemon Mascarpone Fig Tart with Rosemary Crust

★★★★★

5 from 2 reviews

An easy, show-stopper vegan dessert with fresh ripe figs, creamy lemony mascarpone filling and a savory rosemary cornmeal crust. 

• Author: Hannah
• Prep Time: 30
• Cook Time: 35
• Total Time: 1 hour 5 minutes
• Yield: 6
• Category: Sweets
• Method: Bake
• Cuisine: Dessert

Ingredients

Crust:

• 1 ½ cups (210 grams) all-purpose flour
• ½ cup (80 grams) yellow cornmeal*
• 1 tablespoon raw turbinado sugar
• ¼ teaspoon salt
• ½ cup + 2 tablespoon (140 grams) vegan butter*
• 1 ½ tablespoons de-stemmed and finely chopped rosemary
• 3 to 4 tablespoons water

Filling:

• 8 ounces (226 grams) vegan cream cheese*
• ⅓ cup (80 grams) coconut cream from a can of full-fat coconut milk (chilled overnight)
• 2 tablespoons lemon juice
• Grated zest of one lemon
• 1 tablespoon pure vanilla extract
• 4 tablespoons turbinado sugar
• 1 ½ pounds (680 grams) fresh, ripe figs, cut into thin slices or quartered into wedges

Instructions

1. In a food processor, pulse together the flour, cornmeal, sugar, and salt. Add in the vegan butter and the chopped rosemary, and pulse until the mixture resembles a coarse meal, with some pea-size butter lumps. Drizzle in the ice water and pulse again until the mixture holds together when squeezed between your fingers, adding additional water if needed. Press the dough evenly into a 11 x 8 x 1 inch rectangular pan or a 10-inch fluted round tart pan. Take a rolling pin and roll it over the top of the pan to set the edges, then trim off the excess from the rim. Set the crust aside in the fridge for 20 minutes to chill (ensures a flakier crust).
2. Preheat your oven to 375°F (190°C). Bake the crust in the middle of the oven until the center and edges are golden brown, about 30-35 minutes. It’s okay of there are cracks in the bottom of the crust. Place the pan on a rack to cool.
3. To make the filling, scoop out the coconut cream solids from the can of coconut milk and whip with a hand mixer or in a food processor until fluffy and doubled in volume. Add the sugar and beat one more minute until the mixture forms stiff peaks. In a separate bowl, beat the cream cheese until softened. Combine the cream cheese with the coconut cream and add the lemon juice, zest, and vanilla, folding to combine. Place the filling in the fridge to chill— it will thicken noticeably.
4. To assemble the tart, remove the cooled shell carefully from the pan. Transfer the chilled mascarpone filling into the shell, spreading to all the edges and smoothing the top with a spatula. Arrange the figs on top, pressing them lightly into the filling. Keep the tart chilled until ready to serve.

Notes

• Recipe will fit a 11 x 8 x 1 inch rectangular pan or a 10 fluted tart pan.
• Use finely ground cornmeal or corn flour, not stone-ground cornmeal (too coarse for the crust to hold together).
• *I prefer Kite Hill almond milk plain cream cheese. Miyoko’s Creamery cream cheese (cashew-based) is also great.
• For an optional glaze, heat 2 tablespoons of red currant or orange jelly/marmalade and 1 tablespoon of maple syrup in a small saucepan and stir until the mixture is melted. Allow to cool slightly, then brush the glaze onto the assembled figs on the tart with a pastry brush.
• The cornmeal crust can be baked one day ahead and kept covered at room temperature. The mascarpone filling can be made one day ahead and stored in a covered container in the refrigerator. Just give it a good stir before assembling.

Steamed or pan-fried sticky rice cakes (nian gao/年糕) are a festive sweet dish and an important part of the traditional Lunar New Year meal in Chinese cuisine. The literal name for this dessert, nian gao, means “sticky cake” (粘糕), but it’s also a homophone for nian gao (年高), which means “growing taller” every year. Because the dessert symbolizes prosperity and growth, making and sharing it with loved ones has become a holiday tradition.

There are several variations of sticky rice cakes in China; in the North, the cakes are sweet and steamed or fried, including jujube dates, red bean paste, and other sweet layers or fillings. In the Jiangnan region, rice cakes are enjoyed as a savory dish, stir-fried with fermented mustard greens, and other variations in the South includes steamed brown sugar sticky rice cakes, pan-fried cakes made with coconut milk in the batter, and taro and chestnut studded cakes.

I developed this baked version based on a version my mom would make— it minimizes the active cooking time that pan-frying or steaming would require, as you can prep the batter, pop it into the oven, set a timer and let it bake away. Since the oven is rarely used in preparing Chinese dishes, baking the sticky rice cake frees up the stove-top for stir-frying, boiling, steaming, etc. in preparing other dishes for the holiday meal.

These cakes are quite sticky and gooey immediately after baking, but if you let them cool they’ll firm up enough to be cut into bars. They’re soft and chewy, and my family loves dipping them in coconut sugar and roasted soybean powder. I sprinkled black sesame on this batch but you can also add chopped nuts, chopped dates, or dollops of sweet red bean paste (included an option for that in the recipe below!).

More Glutinous Rice Desserts:

• Chinese Sticky Pumpkin Cakes
• Snowskin Mooncakes
• Strawberry Stuffed Mochi

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__chia, I love seeing your re-creations!

Follow me on Pinterest and save this recipe for later!

📖 Recipe

Chinese Sticky Rice Cake / Nian Gao (Vegan)

★★★★★

5 from 2 reviews

An easy vegan baked version of the traditional Chinese dessert. Soft, chewy and irresistibly delicious dipped in coconut sugar and roasted soybean powder.

• Author: Hannah
• Prep Time: 10
• Cook Time: 60
• Total Time: 1 hour 10 minutes
• Category: Dessert
• Method: Bake
• Cuisine: Chinese

Ingredients

• 1 lb bag glutinous rice flour
• 1½ cups full-fat coconut milk
• 1½ cups unsweetened soymilk or other non-dairy milk
• 1 cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup olive oil or melted coconut oil
• 1 tsp almond extract
• 1 cup chopped nuts
• 1 cup sweet red bean paste, optional
• sesame seeds, optional

Instructions

1. Preheat oven to 325F/165C. In a large mixing bowl, add the two kinds of milk, coconut sugar, baking powder, baking soda, and oil, and mix well to combine. Add rice flour, stirring until all incorporated.
2. Line a 13×9 inch baking dish with parchment paper, and pour in the batter. If you’re adding red bean paste, reserve half the batter, dollop on a layer of red bean paste, and pour the remainder of the batter to cover. Sprinkle chopped nuts or sesame seeds on the surface, and bake for one hour, until the top is browned.
3. The batter will rise quite a bit but it’ll deflate when you take it out of the oven. Allow to cool to room temperature (I’ve found that placing it in the fridge and eating it chilled is best) and cut into rectangles to serve.

Notes

• Glutinous rice flour is not the same as regular rice flour. It’s made from sweet rice, and you find it online or in any Asian grocery store. I used the Mochiko brand.

Pandan is a tropical plant whose leaves are commonly used for flavoring in South Asian dishes and desserts. The extract of pandan has been called “Asian vanilla,” which is an apt description; I’ve seen it used in desserts ranging from pandan jelly, pandan bread buns, pandan waffles, pandan chiffon cake, to even pandan ice cream. The aroma of pandan is distinctive, almost nutty, with a floral undertone— really like nothing else. It’s intoxicating, wafting from a batch of freshly baked goods.

For these muffins, I decided to pair pandan extract and coconut milk— two flavors that just seemed made for each other. I also added shredded coconut to the batter, and later sprinkled more atop the buns to toast in the oven.

I don’t like my desserts too sweet, and I think these are perfect; the crumb is rich and fluffy in texture and more cake-like than your typical muffin. Not sickeningly sweet or greasy like cupcakes, though– these are wholesome enough to enjoy for breakfast. I packed a dozen for a road trip with friends to the Oregon coast, and between the three of us we ate them ALL in one day, they were so good.

Ingredients for Coconut Pandan Muffins:

• Unsweetened non-dairy milk. I recommend using soy milk; the higher protein content results in a fluffier crumb. You can also use unsweetened almond milk or hemp milk.
• Apple cider vinegar. You’ll be adding this to the milk to curdle it; the chemical reaction mimics the effect of buttermilk.
• All-purpose flour. I haven’t tried any gluten-free flours yet but if you do, let me know in the comments. I’d recommend trying rice flour + oat flour.
• Baking powder and baking soda, to help the muffins rise.
• Unsweetened shredded coconut. Some of the shredded coconut will be going into the batter, and the rest to top the muffins before baking.
• Granulated sugar. I used organic cane sugar, but feel free to sub turbinado or coconut sugar.
• Melted coconut oil. I like to use unrefined coconut oil for a rich coconutty taste. Melted vegan butter could also work.
• Full-fat coconut milk. This is coconut milk from a can, not a carton.
• Pandan extract. I used store-bought pandan extract, which comes in a little bottle, sold in Asian grocery stores. It’s very concentrated and will tint the muffins with a distinctive light green color. If you don’t want to use the extract you can also use pandan leaves to flavor the muffins; see my notes below the recipe for instructions.

How to Make Coconut Pandan Muffins:

Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle).

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ½ cup shredded coconut.

In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract. Pour in the milk/vinegar mixture to the dry ingredients, then add the pandan-sugar mixture.

Fold until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.

Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

more vegan holiday dessert recipes:

• Cranberry Scones with Maple Glaze
• Marbled Black Sesame Chocolate Bundt Cake
• Black Sesame Cinnamon Rolls

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

Vegan Coconut Pandan Muffins

★★★★★

5 from 3 reviews

Fluffy vegan muffins with the fragrant flavors of pandan and coconut milk. Cake-like but not too sweet, with a moist, tender crumb.

• Author: Hannah
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Category: Desserts
• Method: Bake
• Cuisine: Asian

Ingredients

• 1 ½ cup (360ml) unsweetened non-dairy milk (I used soymilk)
• 1 teaspoon apple cider vinegar
• 2 cups (250g) all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (60g) dessicated shredded coconut (unsweetened), divided
• ½ cup + 2 tbsp granulated sugar
• 5 tbsp melted coconut oil
• ½ cup full-fat coconut milk
• ½ tsp pandan extract*

Instructions

1. Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle, resembling buttermilk).
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and ½ cup shredded coconut. In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract, then pour in the milk/vinegar mixture from earlier, stirring to combine.
3. Add wet ingredients to the flour mixture, folding until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.
4. Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

Notes

• I recommend using soy milk; the higher protein content results in a fluffier crumb. You can also use almond milk.
• *In lieu of store-bought pandan extract, you can also use fresh (or frozen/thawed) pandan leaves. Simply blend 10-12 pandan leaves in a blender or food processor with the initial soymilk, and then pour through a cheesecloth or strainer, discarding the pulp and retaining 1 ½ cup of the (now pandan-flavored) milk.

A chocolatey dessert that tastes indulgent but is actually packed with nourishing ingredients and free of dairy, refined sugar, grains, and oil? Yes, please!

I promise you can’t detect the beans. Pureeing them in the batter adds bulk and results in a dense, gooey texture without the need for flour. The beans also are rich in fiber and protein, making these the perfect post-gym workout treat.

Ingredients in Black Bean Brownies:

• One can black beans. The magic ingredient!
• Creamy almond butter. You can substitute tahini or peanut butter.
• Cocoa powder. I like using dutch-processed cocoa powder, but any regular brand should work.
• Ground flaxseed. Flaxseed thickens when it interacts with water, and acts as the binding agent in these brownies.
• Coconut sugar. You can also use unrefined cane sugar.
• Balsamic vinegar. This is another ingredient that you can’t really taste in the final brownies, but it greatly enhances the chocolate flavor.
• Dark chocolate chips. Not optional!

How to make Black Bean Brownies:

Preheat oven to 350F/177C. In a food processor, process black beans until smooth, then add in almond butter, cocoa powder, ground flax, vanilla, coconut sugar, vinegar, salt, and baking soda.

Process until thick and smooth, stopping to scrape down the sides. The batter will be very thick (add a tablespoon of extra non-dairy milk if needed).

Next, add the chocolate chips and pulse a few times to combine, then transfer batter into a lined 9×9 inch baking pan and spread evenly. Bake for 20-25 minutes until top begins to crack, and allow to cool completely before cutting into squares.

More Healthy Desserts:

• Tahini Chocolate Chip Muffins (GF)
• Fudgy Vegan Rhubarb Brownies
• Sweet Potato Brownies (GF)

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__chia, I love seeing your re-creations!

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📖 Recipe

Black Bean Brownies (Vegan, Gluten-Free)

★★★★★

5 from 1 reviews

Simple fudgy brownies that are also flourless, vegan, refined sugar-free, and oil-free. Perfect for a healthy dessert, or for when that midday chocolate craving hits.

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 12
• Category: Desserts & Sweets
• Method: Bake

Ingredients

• 1 15 oz can black beans (or 1 ½ cups), rinsed thoroughly and drained
• ¼ cup creamy almond butter
• ¼ cup + 2 tbsp cocoa powder
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• ⅔ cup coconut sugar
• 1 tbsp balsamic vinegar
• ¼ tsp salt
• ½ tsp baking soda
• 1 tbsp non-dairy milk, if needed
• ¾ cup chocolate chips (not optional!)

Instructions

1. Preheat oven to 350F/177C. In a food processor, process black beans until smooth, then add in almond butter, cocoa powder, ground flax, vanilla, coconut sugar, vinegar, salt, and baking soda.
2. Process until thick and smooth, stopping to scrape down the sides. The batter will be very thick (add a tablespoon of extra non-dairy milk if needed).
3. Next, add the chocolate chips and pulse a few times to combine, then transfer batter into a lined 9×9 inch baking pan and spread evenly. Bake for 20-25 minutes until top begins to crack, and allow to cool completely before cutting into squares.

Notes

• The balsamic vinegar enhances the chocolate flavor, and I don’t recommend omitting it! 
• I used dark chocolate chips but you can use any brand of chocolate chips that’s dairy-free, or even chopped up chunks of chocolate.
• It’s crucial not to over-bake these brownies, as they’ll become dry; it’s better to underbake them, if anything, to ensure they’re moist and fudgy (the recipe doesn’t contain eggs so you don’t have to worry about “raw” batter). 
• Store at room temperature, as they tend to dry out if put in the fridge.