Dairy-Free Traditional Chinese Mooncake
Celebrate the Mid-Autumn Festival with these exquisite Dairy-Free Traditional Chinese Mooncakes, a modern twist on an iconic treat. Designed for those seeking a dairy-free option, these mooncakes feature a tender and aromatic pastry made with golden syrup, silky vegetable oil, and a touch of lye water. The filling is customizable, with classics like red bean paste offering a perfectly smooth and decadent center. Carefully shaped using mooncake molds, these delicate desserts not only deliver authentic flavor but are visually stunning with intricate patterns that symbolize prosperity and unity. Ideal for sharing, these mooncakes require a bit of preparation but reward you with golden-baked perfection and a melt-in-your-mouth texture after resting. Delight your guests or elevate festive celebrations with this homemade, dairy-free spin on a timeless favorite.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 140 grams Golden syrup
- 50 grams Neutral vegetable oil (e.g., sunflower, canola)
- 4 grams Lye water (alkaline water)
- 500 grams Red bean paste (or other dairy-free filling of choice)
- 20 grams Cake flour (for dusting)
Instructions
In a mixing bowl, combine the golden syrup, vegetable oil, and lye water. Mix thoroughly until the ingredients are well incorporated.
Sift the all-purpose flour into the bowl with the wet ingredients. Mix gently until a soft dough forms. Avoid overmixing to keep the dough tender.
Cover the dough with plastic wrap and let it rest at room temperature for 30-45 minutes. This allows the gluten to relax, making the dough easier to work with.
While the dough rests, divide the red bean paste (or your chosen filling) into 8 equal portions, about 62 grams each. Roll each portion into a smooth ball and set aside.
After the dough has rested, divide it into 8 equal pieces, each approximately 40 grams. Roll each piece into a ball.
Lightly dust your work surface with cake flour. Take one dough ball and roll it into a flat, round disc about 8-10 cm in diameter. Place one filling ball in the center of the disc.
Carefully wrap the dough around the filling, ensuring the filling is fully enclosed. Pinch the edges to seal, then roll the mooncake gently between your palms to form a smooth ball.
Dust a mooncake mold lightly with cake flour to prevent sticking. Place the dough ball into the mold, press down firmly to shape, and release the mooncake onto a parchment-lined baking sheet. Repeat for the remaining dough and filling.
Preheat the oven to 180°C (350°F). Bake the mooncakes for 10 minutes, then remove from the oven to cool for 10 minutes. This prevents them from cracking during baking.
After cooling, return the mooncakes to the oven and bake for an additional 15 minutes, or until golden brown.
Allow the mooncakes to cool completely before storing. For the best texture and flavor, let the mooncakes rest in an airtight container for 1-2 days before serving to allow the pastry to soften.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 536.9 g | 195% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 219.5 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
