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Mid-Autumn Festival Gansu Province Mooncake with Red Yeast Rice and Rose

10 minutes
to prep

11-15 minutes
to cook

6 buns

About this Recipe

I decided to create a quick, grain-free recipe for this bun. They’re traditionally made with grains, stuffed into a bigger bun, and then steamed, but I wanted to make a quicker version to save time! 

Photo and Recipe Courtesy of Jessian Choy



  • ½ cup grain-free pancake mix
  • 3 tablespoons vegan “egg” alternative
  • ½ cup water 
  • 2 tablespoons oil of choice (I use untoasted sesame oil)


  • 1 tablespoon flax oil
  • 1 teaspoon red yeast rice
  • 1 teaspoon flax meal
  • 1 teaspoon rose powder
  • 1 teaspoon turmeric


Prepare dough:

  1. Mix all dough ingredients in a large bowl until the dough is formed. 
  2. Remove dough and place onto parchment paper. Top with an additional sheet of parchment paper and roll out. 
  3. Roll a glass jar or rolling pin on top of the parchment paper until dough is about ¼ inch thick. 

Add filling:

  1. Use a brush or spoon to cover dough with flax oil.
  2. Sprinkle other filling ingredients on top of flax oil.
  3. Lift one end of the parchment paper and roll dough over itself. Repeat until you form a roll.
  4. Use a sharp knife and cut the roll into 6 even-sized rolls.

Place the rolls into a baking dish lined with parchment paper and place into the oven at 375 degrees F for 12–15 minutes.

Remove rolls from the oven once they begin to brown and let cool for 5 minutes.


  • If you have leftovers, after they cool, leave them out at room temperature and eat them within four days.