Low Fat Traditional Mooncake
Delight in the flavors of Mid-Autumn Festival with our Low Fat Traditional Mooncake recipe – a lighter take on the classic treat without compromising its beloved taste. Crafted with low-fat all-purpose flour, sugar substitutes, and light olive oil, these mooncakes are perfect for those seeking a healthier yet indulgent dessert. Each mooncake is stuffed with a luscious low-fat lotus seed paste filling and shaped using a traditional mooncake mold for that iconic festive design. With easy step-by-step instructions, this recipe ensures your mooncakes have a golden, glossy finish, thanks to an optional egg yolk wash. Ready in just over an hour, these guilt-free mooncakes are ideal for sharing with family and friends or enjoying as a personal treat. Perfect for celebrations or any time you crave a nutritious twist on a classic dessert!
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Recipe Information
Ingredients
- 200 grams Low-fat all-purpose flour
- 20 grams Low-fat milk powder
- 40 grams Sugar substitute (e.g., stevia or erythritol)
- 60 grams Light olive oil
- 300 grams Low-fat lotus seed paste (store-bought or homemade)
- 1 pinch Salt
- 50 milliliters Water
- 1 piece Egg yolk for wash (optional, for shine)
Instructions
In a large mixing bowl, combine the low-fat all-purpose flour, low-fat milk powder, sugar substitute, and a pinch of salt.
Gradually add the light olive oil into the dry mixture and mix until the mixture becomes crumbly.
Add water a little at a time and knead gently until a smooth dough is formed. Cover the dough with plastic wrap and let it rest for 30 minutes.
While the dough rests, divide the low-fat lotus seed paste into 8 equal portions (approximately 37 grams per portion) and roll each into a ball. Set aside.
After the dough has rested, divide it into 8 equal portions (approximately 30 grams per portion). Roll each portion into a ball.
Flatten each dough ball into a disk and place a lotus seed paste ball in the center. Wrap the dough around the filling, pinching the edges to seal completely. Roll gently to form a smooth ball.
Lightly dust a mooncake mold with flour to prevent sticking. Place a filled dough ball into the mold and press down firmly to shape the mooncake. Turn the mold over and gently tap to release the mooncake. Repeat with the remaining dough and filling.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the shaped mooncakes on the prepared baking sheet. Brush the tops lightly with egg yolk for a golden finish, if desired.
Bake in the preheated oven for 10 minutes. Remove from the oven and allow the mooncakes to cool for 5 minutes.
Brush the mooncakes with an additional layer of egg yolk wash, then return them to the oven and bake for another 10 minutes, or until golden brown.
Cool the mooncakes completely on a wire rack. Store in an airtight container for 1–2 days to allow the surface to soften before serving.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 56.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1003 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.
