Gluten-Free Traditional Chinese Mooncake
Experience the timeless charm of mid-autumn celebrations with this Gluten-Free Traditional Chinese Mooncake recipe! Perfect for those with dietary restrictions, these mooncakes feature a delicate, gluten-free pastry made from a mix of gluten-free all-purpose flour and glutinous rice flour, encasing a lusciously smooth red bean paste filling. Sweetened with golden syrup and baked to golden perfection, these mooncakes are shaped using a traditional mooncake mold, giving them their signature intricate design. Serve them as a delightful treat for festive gatherings or enjoy them as a snack paired with tea. This recipe maintains the authenticity of the classic dessert while catering to gluten-free diets, ensuring a flavorful and inclusive celebration.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 20 grams Glutinous rice flour
- 50 grams Vegetable oil
- 150 grams Golden syrup
- 1 teaspoon Alkaline water
- 400 grams Red bean paste (gluten-free store-bought or homemade)
- 1 piece Egg yolk (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
In a mixing bowl, combine the gluten-free all-purpose flour and glutinous rice flour.
In a separate bowl, mix the vegetable oil, golden syrup, and alkaline water until fully incorporated.
Gradually add the wet mixture into the flour mixture. Stir with a spatula until a dough starts to form, then knead gently with your hands until it becomes smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, divide the red bean paste into 8 equal portions (about 50 grams each) and roll them into balls. Set aside.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
After the dough has rested, divide it into 8 equal portions (about 40 grams each). Roll each portion into a ball.
Flatten each dough ball into a round disc. Place a ball of red bean paste in the center of the disc, then carefully wrap the dough around the filling, pinching the edges together to seal. Roll gently into a smooth ball.
Lightly dust a mooncake mold with gluten-free flour. Place the filled dough ball into the mold and press firmly to shape it. Gently release the mooncake onto the prepared baking tray. Repeat with the remaining dough and filling.
In a small bowl, whisk together the egg yolk and water to make the egg wash.
Bake the mooncakes in the preheated oven for 10 minutes. Remove them and let cool for 5 minutes. Lightly brush the top of each mooncake with egg wash, then return them to the oven and bake for another 10-15 minutes, or until golden.
Allow the mooncakes to cool completely before serving. For the best flavor and texture, store them in an airtight container for 1-2 days before enjoying.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 540.3 g | 196% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 268.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1301 mg | 28% | |
*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.
