Vegan Moon Buns (Sesame & Pumpkin Custard Buns) | Delia.v Life
Mid Autumn Festival is soon arriving and we are so excited! We made Flaky Yam Mooncakes awhile back so this time instead of making mooncakes, we thought of making something more unique - our own interpretation of the moon!
The moon is an important symbol in the Mid Autumn Festival. Inspired by the colours of the moon, we made a black sesame pumpkin custard bun! Using wholesome and natural ingredients, we used black sesame powder to give a gorgeous grey colour to the buns and sweet pumpkin for the yellow custard enclosed within.
We are really happy with how these moon buns turned out. Fragrant, fluffy and filled with creamy pumpkin custard filling, this is what we will be wishing for on the night of the full moon! If you are looking to make something different besides the usual mooncakes, make these moon buns and you will be pleasantly surprised by how delicious it is!
125g Roasted and mashed pumpkin
60g Vegan butter/ Margarine
30g Raw sugar
30g Soy/ Oat milk powder
30g Coconut milk
1. Whisk vegan butter and raw sugar in a medium bowl until light and creamy.
2. Add the remaining ingredients and mix until well-combined.
3. Refrigerate the custard filling for around 4 hours or until chilled and firm. When firm, use a cookie scoop or a spoon to divide the custard into 8 portions about 35g each.
4. Place the custard balls in a container and freeze it for at least 4 hours or until thoroughly frozen.
Tip: You can make the custard filling the day before.
225g Bread flour + extra for kneading
60g Black sesame powder
30g Raw sugar
4g Instant active yeast
1 tsp Sea salt
150g Room temperature water + more if required
30g Vegetable oil
Vegan Egg Wash
1 tbs Unsweetened soy milk + 1 tbs Maple syrup (mixed together)
1 tablespoon sesame seeds, for topping
1. In a large bowl, add the flour, black sesame powder, sugar, instant yeast, and salt.
2. Create a well in the centre of the flour. Slowly add the water and oil to the dry ingredients, and then mix together with a spatula or gloved hands until a rough dough forms.
3. Flour a clean surface, and then turn the dough out onto the surface. Knead the dough for about 10-12 minutes until it is smooth and elastic. You can use a stand mixer as well. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage.
4. Round the dough into a ball and place it into a large bowl. Cover the bowl with a damp piece of cloth and let it ferment for at least 1 hour on the counter in a warm area or until doubled in size.
5. Punch down the dough and turn it out onto a floured surface.
6. Roll it into a long log and divide into 8 equal portions about 62g each.
7. Round each portion in a ball amd cover with a damp cloth. Let the balls of dough rest for 10 mins.
8. Flatten the dough pieces with a rolling pin so that you get a round circle that is about 7.5cm in diameter, and place a frozen custard filling ball in the center. Pinch up the sides of the dough to completely enclose the filling and round it. Repeat with all the dough pieces.
9. Place the filled doughs onto a baking tray lined with parchment paper and lightly cover with a damp cloth. Let the doughs rise for 30 mins
10. Preheat the oven to 190 degrees celcius.
11. After 30 mins, brush the surface of the dough with the vegan glaze and sprinkle sesame seeds.
12. Bake the buns for about 15 mins or until golden brown. Serve warm.