Gluten-Free Traditional Mooncake
Experience the timeless elegance of mooncakes in a modern, health-conscious twist with this Gluten-Free Traditional Mooncake recipe. Crafted using gluten-free all-purpose flour and sweet rice flour for a tender yet stable crust, these mooncakes feature luxurious fillings such as red bean paste, lotus seed paste, or a nut-seed mix, making them ideal for celebrating the Mid-Autumn Festival or any special occasion. Sweetened with golden syrup and enriched with coconut oil, the dough is easy to work with and delivers a delectable balance of sweetness and richness. Delicately molded and baked to golden perfection, these gluten-free mooncakes not only cater to dietary restrictions but also allow their flavors to shine when rested for 1–2 days, ensuring an authentic taste and texture. Perfect for gifting, sharing, or indulging, these handcrafted treats elevate tradition with a wholesome touch.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Sweet rice flour (mochiko)
- 50 grams Coconut oil or neutral oil
- 120 grams Golden syrup
- 5 grams Gluten-free alkaline water (or baked baking soda water*)
- 1 unit Egg yolk (optional, for egg wash)
- 1 tablespoon Water (for brushing, optional)
- 300 grams Filling of choice (e.g., red bean paste, lotus seed paste, or a nut-seed mix)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour and sweet rice flour. Sift them together to avoid clumps.
In a separate bowl, mix the coconut oil, golden syrup, and alkaline water until smooth and well combined.
Gradually add the wet mixture into the dry ingredients. Use a spatula or your hands to mix and knead gently until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
While the dough rests, divide your filling of choice into 8 equal portions (approximately 37 grams each). Roll each portion into a ball and set aside.
After the dough has rested, divide it into 8 equal portions (approximately 37 grams each). Roll each portion into a ball.
Flatten each dough ball into a disc, place one ball of filling in the center, and carefully wrap the dough around the filling. Pinch the seams to seal the filling completely, then roll the mooncake into a smooth ball.
Lightly dust a mooncake mold with a small amount of gluten-free flour. Press each filled dough ball into the mold, then gently release it onto a parchment-lined baking sheet. Repeat for all mooncakes.
Preheat your oven to 350°F (175°C). If using an egg wash, beat the egg yolk with a tablespoon of water and lightly brush the tops of the mooncakes for a golden finish.
Bake the mooncakes for 10 minutes, then remove them from the oven and let them cool for 10 minutes. (This helps maintain their shape.)
Return the mooncakes to the oven and bake for an additional 15 minutes, or until lightly golden.
Allow the mooncakes to cool fully. Store in an airtight container for 1–2 days before serving to let the pastry soften and develop its flavor. Enjoy!
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 454.5 g | 165% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 177.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 996 mg | 21% | |
*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.
