Nut-Free Traditional Chinese Mooncake
Delight in the rich tradition of Mid-Autumn Festival with these Nut-Free Traditional Chinese Mooncakes, a nut-free twist on the classic treat. Perfect for those with nut allergies, this recipe features a fragrant lotus seed paste filling encased in a tender, golden-brown pastry made with golden syrup and custard powder for a subtly sweet and smooth flavor. Using a mooncake mold, each piece becomes a stunning work of art, complete with the signature intricate patterns. These mooncakes are baked to perfection, with a glistening egg wash that adds a professional finish. Best enjoyed after resting for a day or two to let the flavors fully develop, these mooncakes are an impressive and thoughtful addition to any special occasion. Whether you're celebrating or simply indulging, this nut-free recipe ensures everyone can partake in the festive joy!
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Recipe Information
Ingredients
- 80 grams Golden syrup
- 30 grams Vegetable oil
- 1 teaspoon Lye water
- 150 grams All-purpose flour
- 10 grams Custard powder
- 300 grams Lotus seed paste (store-bought or homemade, nut-free)
- 1 whole Egg yolk
- 1 teaspoon Milk
Instructions
In a medium-sized mixing bowl, combine the golden syrup, vegetable oil, and lye water. Mix well until fully incorporated.
Sift the all-purpose flour and custard powder into the wet mixture. Stir gently to form a dough, being careful not to overmix.
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
Divide the lotus seed paste into 8 equal portions (about 37.5 grams each) and shape each into a smooth ball. Set aside.
Once the dough has rested, divide it into 8 equal portions (about 30 grams each). Roll each dough portion into a ball.
Flatten a ball of dough between two pieces of parchment paper to form a round disc about 4 inches in diameter.
Place a lotus seed paste ball in the center of the dough disc. Gently wrap the dough around the filling, pinching to seal. Roll the assembled mooncake into a smooth sphere.
Lightly dust a mooncake mold with flour to prevent sticking. Press the mooncake ball into the mold firmly, then gently release it onto a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and milk to create an egg wash.
Brush a thin layer of egg wash over the surface of each mooncake for a golden finish.
Bake the mooncakes in the preheated oven for 10 minutes, then remove from the oven and let them cool for 5 minutes.
Brush a second thin layer of egg wash over the mooncakes. Return them to the oven and bake for an additional 10 minutes until golden brown.
Allow the mooncakes to cool completely on a wire rack before serving. For best flavor, store the mooncakes in an airtight container and let them rest for 1-2 days to allow the oils to fully release and enhance the flavor.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 312.7 g | 114% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 129.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 843 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.
