This sacred offering to the lunar cycle is a tender meeting of sweetness and spice: golden pumpkin slow-roasted to caramelized perfection, entwined with velvety Medjool dates and Vanilla Chai Protein. Wrapped in a soft, golden dough made with rice syrup for a melt-in-your-mouth texture, these moon cakes are imprinted with intention and baked in the rhythm of the turning seasons.
Infused with spices like cinnamon and nutmeg—warming allies for this Vata time of year—these cakes are designed to ground, nourish, and align your body with the cycles of nature.
RECIPE
Prep time: 30 minutes
Bake time: 20 minutes
Rest time: 1-2 days
Category: dessert
Yield: 8-10 moon cakes
Recipe by: Silvia Bifaro
Ingredients
For the Dough:
- 1 2/3 cups (200g) plain flour
- 1/2 cup (140g) rice syrup
- 1/4 cup (50g) neutral oil, such as vegetable or light olive oil
- 1/2 tsp lye water (or 1/4 tsp toasted baking soda dissolved in 1/2 tsp water)
- Pinch of salt
For the Filling:
- 1 2/3 cups (250g) pumpkin cleaned and diced
- 4 Medjool dates, pitted
- 2 cups (200g) ground almonds or almond flour
- 2+ Tbsp Vanilla Chai Protein powder
- 1/2 tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
Directions
Prepare the Filling:
Roast diced pumpkin at 180°C until very soft and starting to caramelize. Mash and cook in a pan over medium heat, stirring constantly, until most moisture has evaporated and mixture is thick and paste-like. Cool completely.
Blend dates, almond, Vanilla Chai Protein powder, spices, and salt in a food processor until smooth. Mix with cooled pumpkin puree.
The filling should be thick enough to roll into balls. If too wet, cook a bit longer. Divide filling into 8-10 portions (about 40g each) and roll into balls. Refrigerate while making the dough.
Make the Dough:
Mix the rice syrup, and lye water together until combined. Sift in flour and salt. Mix gently until just combined - don’t overwork. Dough will be soft and sticky. Cover and rest for 30 minutes at room temperature.
Assemble:
Divide dough into 8-10 portions (about 35-40g each). Flatten dough portion in your palm. Place a filling ball in the center. Gently wrap dough around filling, pinching seams closed. Roll smooth. Dust moon cake mold with flour. Press filled dough ball into mold firmly, then release onto a baking tray lined with parchment. Repeat with remaining dough filling.
Bake:
Preheat oven to 220C. Bake for 5 minutes, remove and let cool for 10 minutes. Brush very lightly with egg wash (1 egg yolk plus 1 tsp water). Return to oven and bake for 12-15 minutes or until golden brown. Cool completely on a wire rack.
Rest:
Store moon cakes in an airtight container for 1-2 days before eating. The dough will soften and the flavors will develop - this is called “returning oil.”
Notes:
- If you don’t have a moon cake mould, you can shape by hand into discs or use a cookie cutter for patterns.
- The filling should be quite dry - wet filling will make the dough soggy and just doesn’t work with the shape.
- Moon cakes improve after resting for a day or two.
- Store in an airtight container for up to 1 week.
