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
Ingredients
Dough:
- ½ cup grain-free pancake mix
- 3 tablespoons vegan “egg” alternative
- ½ cup water
- 2 tablespoons oil of choice (I use untoasted sesame oil)
Filling:
- 1 tablespoon flax oil
- 1 teaspoon red yeast rice
- 1 teaspoon flax meal
- 1 teaspoon rose powder
- 1 teaspoon turmeric
Instructions
Prepare dough:
- Mix all dough ingredients in a large bowl until the dough is formed.
- Remove dough and place onto parchment paper. Top with an additional sheet of parchment paper and roll out.
- Roll a glass jar or rolling pin on top of the parchment paper until dough is about ¼ inch thick.
Add filling:
- Use a brush or spoon to cover dough with flax oil.
- Sprinkle other filling ingredients on top of flax oil.
- Lift one end of the parchment paper and roll dough over itself. Repeat until you form a roll.
- 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.
Notes
- If you have leftovers, after they cool, leave them out at room temperature and eat them within four days.
