Today I learned how to make vegan mooncakes – just in time for Mid-Autumn Festival
As a vegan Malaysian-born Chinese, I’ve missed mooncakes dearly for years – but today I learned how to make my own vegan versions at Hong Kong’s The Cakery
I think it is safe to say that as a vegan Malaysian-born Chinese, I have missed the traditional mooncake dearly.
I used to be able to gobble up one of these saccharine treats in one fell swoop (no exaggeration!), but since I turned vegan about six years ago, I have had to bid this favourite dessert of mine – which only comes along once a year during Mid-Autumn Festival – goodbye.
I wanted to create something appealing in terms of both taste and aesthetics, while at the same time providing high nutritional value. I hope the creations would serve a reminder of mindful eating and sustainable lifestyle
Now, delightfully, with the rising popularity of veganism, that is no longer the case. Hello, again, my long lost friend.
I am particularly fond of The Cakery for using all-natural ingredients – by keeping their creations sweet yet healthy, it’s totally guilt-free – so we got an inside look into founder Shirley Kwok’s mooncake-making process (for which no oven is required). It’s so unbelievably easy that I am confident that even if you live in a small flat in Hong Kong and do not own an oven, you can still make this on your own!
“I wanted to create something appealing in terms of both taste and aesthetics, while at the same time providing high nutritional value,” she says. “I hope the creations would serve a reminder of mindful eating and sustainable lifestyles.”
On a day when indulgence is the order of the day at the reunion dinner, it definitely does not hurt to keep the dessert quotient in the green zone.
Watch the video below to find out how she did it.
Video by Bridgette Hall
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