Low Fat Traditional Chinese Mooncake
Experience the classic charm of mooncakes with a healthier twist in this Low Fat Traditional Chinese Mooncake recipe. Perfect for celebrating the Mid-Autumn Festival, these mooncakes feature a delicate, golden crust made with low-fat milk powder, stevia, and vegetable oil, enveloping a luscious lotus seed paste filling. Optional salted egg yolks enhance the authentic flavor while keeping the caloric count in check. Using reduced-sugar and low-fat ingredients, this recipe offers a lighter alternative without compromising the traditional taste and beautiful decorative appearance. With easy-to-follow instructions and simple techniques, you can create stunning mooncakes right in your kitchen. Serve these treats alongside a cup of tea for a delightful dessert that’s kinder to both your waistline and your sweet tooth.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 10 g Low-fat milk powder
- 40 g Stevia or other low-calorie sweetener
- 30 ml Vegetable oil
- 60 ml Water
- 200 g Lotus seed paste (reduced sugar, low fat)
- 4 pieces Salted egg yolks (optional for filling)
- 1 piece Egg yolk (for egg wash)
- 1 tsp Water (for egg wash)
Instructions
In a mixing bowl, sift together the all-purpose flour and low-fat milk powder. Add the stevia and mix well.
In a separate small bowl, combine the vegetable oil with water. Gradually pour this mixture into the dry ingredients while stirring with a spatula until a soft dough forms.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
While the dough is resting, divide the lotus seed paste into 25g portions. If using salted egg yolks, cut them into halves and wrap each portion of lotus seed paste around one egg yolk to form a smooth ball.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
After the dough has rested, divide it into 30g portions. Flatten each portion into a disc and roll it out with a rolling pin.
Place a ball of filling in the center of the rolled dough. Gently wrap the dough around the filling, ensuring it is completely sealed. Roll it into a tight, smooth ball.
Lightly flour a mooncake mold and press each wrapped ball into the mold to shape it. Tap gently to release the shaped mooncake onto the baking sheet.
In a small bowl, whisk the egg yolk with 1 teaspoon of water to create the egg wash.
Brush a thin layer of egg wash over the tops of the mooncakes for a glossy finish.
Bake the mooncakes in the preheated oven for 10 minutes. Remove them from the oven and allow them to cool for 5 minutes. Then, brush another layer of egg wash and bake for an additional 15 minutes or until golden brown.
Allow the mooncakes to cool completely. Store them in an airtight container for 1-2 days to allow the flavors to develop fully before serving.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 26.4 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 286 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 854 mg | 18% | |
*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.
