Lunar Festival= Mooncakes! (Recipe Part I)

This past Sunday was the actual day of celebration for the Mid-Autumn or Moon Festival, but our town had a major power outage due to the hurricane or something, so celebration was postponed partly because of no light and partly because you simply couldn't see the moon (which is pretty much the whole point of the Moon Festival)!

Anyways, I had the honor of going to our local public school to teach the Chinese Club how to make mooncakes! Of course, I made some at home beforehand so that I would get to eat some before all of the ravaging teenagers finished them off haha.

Here are some of the ones made at the high school:

These are the molds I used for making the mooncakes. Flour them lightly, fill them with your dough-filling package and tap twice on the side and once on the front.

Here's a peek inside of mine (pineapple and sweetened mung bean fillings)!

Now, recipe time!

Vegan Mooncakes
12 1/2 - 13 T EB (in stick form, slightly softened)
2/3 C vegan powdered sugar (sifted)
2 C unbleached all-purpose flour
1/3 c plus 1 T Vanilla pudding powder (such as Simply Organics)
1 T Soymilk powder, plain (if you have the sweetened variety, sift out the sugar)
1 Ener-g egg or 3-4 T soy yogurt

1. Cream the EB and sugar until light and (surprise!) creamy, 2-3 minutes.
2. In a separate bowl, sift together the flour, pudding powder, and soymilk powder.
3. Gradually beat the flour mixture into the EB mixture in several additions. (It won't be completely compact; don't worry; it's normal for the dough to look crumbly)
   
4. Stir in your egg replacer of choice.
   
5. Knead it lightly until it comes together.
6. Flour lightly, wrap and refrigerate for 3-4 hours or overnight.
   

TO BE CONTINUED.........