Low Sodium Traditional Mooncake
Indulge in the rich flavors of a festival favorite with this Low Sodium Traditional Mooncake recipe, a healthier twist on the classic treat without compromising on authenticity. Featuring a tender, golden-brown pastry shell and a luscious, low-sodium lotus seed paste filling, these mooncakes are perfect for anyone mindful of their sodium intake. The optional addition of unsalted duck egg yolks adds a luxurious touch, while the smooth, slightly sweet golden syrup dough creates the perfect balance of textures. With easy-to-follow steps, including using a mooncake mold for iconic patterns, this recipe makes eight beautifully crafted mooncakes, ideal for celebrating the Mid-Autumn Festival or gifting to loved ones. Allow the mooncakes to rest for a day to deepen the flavors, and enjoy the delicate harmony of this traditional yet health-conscious dessert.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 160 grams Golden syrup
- 65 grams Vegetable oil
- 1 teaspoon Alkaline water
- 600 grams Low sodium lotus seed paste
- 4 pieces Unsalted duck egg yolks (optional)
- 2 tablespoons Cornstarch (for dusting)
- 1 serving Egg wash (1 egg yolk + 1 teaspoon water)
Instructions
In a large mixing bowl, combine the golden syrup, vegetable oil, and alkaline water. Mix until well blended.
Sift the all-purpose flour into the liquid mixture. Stir gently with a spatula until a smooth dough forms. Cover the dough with plastic wrap and let it rest for 1 hour.
While the dough rests, divide the low sodium lotus seed paste into 8 equal portions (approximately 75 grams each). If using duck egg yolks, press one yolk into the center of each portion of lotus seed paste, then roll into a smooth ball.
After resting, divide the dough into 8 equal portions (approximately 50 grams each). Roll each portion into a ball.
Lightly dust a work surface and rolling pin with cornstarch. Roll each dough ball into a flat circle, large enough to fully encase the lotus seed paste filling.
Place a lotus seed paste ball in the center of the dough circle. Carefully wrap the dough around the filling, pinching the edges to seal. Roll gently between your palms to smooth the surface.
Dust a mooncake mold lightly with cornstarch, then press the filled dough ball into the mold. Tap the mold gently to release the shaped mooncake. Repeat with the remaining dough and filling.
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper and arrange the mooncakes evenly spaced.
Bake the mooncakes for 5 minutes. Remove from oven and lightly brush the surface with a thin layer of egg wash.
Return the mooncakes to the oven and bake for an additional 15-20 minutes, or until golden brown.
Allow the mooncakes to cool completely. Store in an airtight container for 1-2 days to allow the flavors to develop before serving.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 39.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 571.1 g | 208% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 227.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 216 mg | 17% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2543 mg | 54% | |
*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.
