(For all ingredients, please use organic versions if available)
Pastry Shell:
140 grams all-purpose flour
50 grams coconut oil
15 grams powdered sugar
60 milliliters ice cold water
Pastry Paste:
130 grams cake flour
50 grams coconut oil
Filling:
400 grams mung bean paste
80 grams vegan protein shreds
100 milliliters oil
50 grams diced mushroom
50 grams vegan ham
150 grams crispy dried turnip

Pastry Shell:

1. Take the flour, the powdered sugar, coconut oil, and ice water.
2. Mix them well to make a dough.
3. Put the dough on the table and knead it like kneading noodle dough with the center of your palms.
4. Knead the dough until it is smooth. It will take about 3 minutes.
5. Put the dough in the bag and chill it in the fridge for 30 minutes.
6. After 30 minutes, take the dough out of the fridge, knead it again and divide it into 8 equal portions.

Pastry Paste:

1. Heat up the pan, pour in the coconut oil. When the oil is hot, turn off the fire, add in the cake flour and fry it until cooked.
2. Put the flour on the plate. After being heated, the flour forms some small balls.
3. Smooth them out with the rolling pin.
4. Knead it into dough, divide it into 8 equal portions. Each portion is about 15 grams.
5. Put the portions on a plate for later use.

Filling:

1. Add some oil into the pan and heat it. Heat it until there is smoke.
2. Fry the mushrooms until they are golden to bring out the aroma.
3. Add in the diced vegan ham and fry it to bring out its aroma.
4. Add in the diced dried turnips and fry them to bring out its aroma.
5. Add in a little bit of Chinese Toon to enhance the aroma.
6. Add in a bit of pepper powder, a bit of sugar, a bit of salt, and some soy sauce.
7. Mix it well.
8. Turn of the heat and put the filling in a container and let it cool for later use.
9. This salty filling is ready.
10. To make the sweet mung bean paste, just soak peeled mung beans for 6 to 8 hours.
11. Steam them and add sugar and oil, until it becomes like paste.
12. Knead it until it’s really smooth.
13. If it is too dry, jus add some water, and knead again.
14. The sweet mung bean filling is ready to be used.
15. Cover it with a piece of wet cloth to keep it moist.

When everything is ready:

1. Take 1 portion of pastry paste and wrap it with the pastry shell.
2. Tight the opening with your thumb and index finger. Wrap the pastry tightly and then seal the edge of the pastry shell tightly.
3. Wrap the pastry paste evenly otherwise it may seep out when we roll the pastry later and it won’t taste good.
4. When the pastry paste has been wrapped in the pastry shell, roll it into a long strip. Place the rolling pin in the middle and push upwards, not too hard, and then roll downwards. Then fold it up.
5. Let it irregular edge face up and roll it once more. Then it will create many layers and the pastry will be aromatic and tasty after baking.
6. Set it aside to let it rise.
7. Cover it with a wet gauze cloth to keep it form losing moisture.
8. To wrap the filling, start with the first pastry shell that have been prepared.
9. Roll it flat from the center to the edges, just like when wrapping filling into a bun.
10. Fill in the mung bean paste.
11. Tighten it with the thumb and index finger.
12. Add the filling that have been fried earlier. This is for salty pastry cake.
13. Add some vegan protein shreds and then seal it tighly.
14. Place the sealed side facing down and put it on the baking tray.
15. Do it for the rest of the pastry shell.
16. Preheat the oven for 10 minutes to 180 degrees Celsius.
17. Put a red dot on the moon cakes for symbol of good luck.
18. Bake them in the oven for 30 minutes.
19. The moon cake is ready.