Dairy-Free Traditional Mooncake
Delight in the timeless charm of Dairy-Free Traditional Mooncakes—authentic, golden treats crafted without a trace of dairy. This recipe uses a perfectly balanced combination of golden syrup, vegetable oil, and lye water to create a soft, pliable dough that wraps around a rich, sweet lotus seed paste filling. Ideal for those who are lactose-intolerant or seeking plant-based options, these mooncakes retain the exquisite flavors and textures of the classic Mid-Autumn Festival favorite. With simple ingredients and a straightforward method, you’ll create intricately shaped, delicately golden mooncakes that are perfect for festive celebrations or elegant homemade gifts. Allow them to rest for a day or two to develop their signature glossy finish, and enjoy them with friends and family for a moist, flavorful indulgence.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 140 grams Golden syrup
- 50 grams Vegetable oil
- 4 grams Lye water
- 400 grams Sweet lotus seed paste (store-bought or homemade)
- 20 grams Cake flour (for dusting)
- 5 grams Black sesame seeds (optional, for garnish)
Instructions
In a mixing bowl, combine the golden syrup, vegetable oil, and lye water. Stir until fully incorporated.
Gradually sift the all-purpose flour into the wet mixture. Use a spatula or your hands to mix until a smooth, non-sticky dough forms.
Wrap the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.
Divide the sweet lotus seed paste into 8 equal portions (50 grams each) and roll them into balls. Set aside.
Once the dough has rested, divide it into 8 portions (30 grams each) and roll them into balls.
Lightly dust your work surface with cake flour. Take a ball of dough and flatten it into a disc (around 3 inches in diameter). Place a lotus seed paste ball in the center of the dough disc.
Carefully wrap the dough around the paste, ensuring the filling is completely covered. Roll into a smooth ball.
Dust a mooncake mold with a light layer of cake flour to prevent sticking. Place the dough-filled ball into the mold, press firmly, and release onto a parchment-lined baking tray. Repeat for all portions.
Preheat your oven to 350°F (175°C).
Bake the mooncakes for 10 minutes, then remove and let them cool for 10 minutes at room temperature. This step helps the outer dough set and prevents cracking.
Return the mooncakes to the oven and bake for another 15–20 minutes until golden brown.
Let the mooncakes cool completely before storing them in an airtight container. Allow them to rest for 1–2 days to let the oil seep and create the signature glossy texture.
Garnish with sesame seeds before serving if desired.
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 568.1 g | 207% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 299.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 926 mg | 20% | |
*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.
