Vegetarian Suzhou Mooncake From Scratch

This Suzhou style mooncake is actually inspired by one of Fiona @ Life of Nanchang Lu blog post. I've been planning to make this since last mooncake festival but always too busy to get everything gathered or to even started it. Oh well, I finally get it done this year. Hooray..... It such an awesome experience....baking without any recipe given! And just by estimation, however, the fillings turned out quite satisfying but still a little bit more adjustment need to be done. Maybe I will try the other flavour as well, the sweetened nutty seaweed fillings. Sounds a bit weird but I love weird stuffs. haha.....

So, here's what I did.
Ingredients for pastry crust :
130gm  bread flour
100gm  all purpose flour
4 TB sugar
100gm butter, chopped
70ml   water

150gm   all purpose flour
100gm  shortening

*egg glazing ~ 1 egg yolk + 1 tspn milk

Method :
(1) for ingredients (A), combine flour & sugar and mix well then rub in butter till well combined.
(2) now, stir in water till mixture became soft dough then set aside to rest for 30 mins.
(3) at the same time, combine ingredients (B) to form a dough ball then divide into 10 portions.
(4) on the other hand, divide ingredients (A) into 10 portions as well.
(5) wrap (B) dough into (A) dough, nicely sealed and then follow the rolling method from here.
(6) cut dough into 2 portions, press center of one dough then fold in both side and press to flatten dough.
(7) now, roll dough into round shape and then wrap in the filling and sealed nicely.
(8) place pastry to baking tray lined with greaseproof paper.
(9) slightly press pastry to flatten it and then brush on egg glazing.
(10) finally, bake at preheated oven 200-210'C for about 30 mins or till brown.

Ingredients for black sesame fillings :
100gm  black sesame seeds powder, roasted
150gm  cooked glutinous rice flour (koh fun)
100gm   sugar
50gm   roasted sesame seeds
1 cup   roasted walnuts, chopped
1/2 cup  roasted pistachio
1 cup   hot water (adjustable)

Method :
Combine black sesame seeds powder, koh fun, sugar & sesame seeds into a big bowl and mix well. Stir in hot water little by little till form a nice paste (do not add in all if possible). Then add in walnuts & pistachio and knead till everything well combined. Finally, divide mixture into 20 equal portions.

I simply adored this fancy Suzhou style mooncake. It gives me such incredible experience to start making more delicious mooncakes in future. Looking forward to more inspirations coming from all over. Enjoy & have fun !


  1. Already mooncake time? Time really flies!
    I love the nutty filling!

  2. Any substitute for pistachio?

  3. Got to try the vegetarian mooncake they look so yummy thank for sharing :)

  4. Hi Delia, you can anyhow omit the pistachio or replace it with almond nuts. Hope this will help. Enjoy!
    Greetings, Kristy

  5. I wonder how this Suzhou mooncake taste like. Looks special.

  6. I'm so dang impressed!!! You should sell these!

  7. Hi Kristy,

    This very nutty type of mooncake sounds yummy! I have never try this Suzhou version before.


  8. Hi Kristy, love your mooncake, it look so good. Very well baked! The filling look awesome.

    Have a wonderful weekend.

  9. Hi Kristy!

    I see you have been busy in the kitchen making yummy mooncakes. I'd love to try one. They sounds so good!

    Thank you so much for sharing...

  10. Very interesting, you are so clever to put together all the ingredients just by looking at the photos...would love to try if I have the time:D


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