Nut-Free Traditional Mooncake
Delight your taste buds with these exquisite Nut-Free Traditional Mooncakes, a refined take on the beloved Mid-Autumn Festival treat that’s perfect for those with dietary restrictions. This recipe features a luscious lotus seed paste filling with an optional salted egg yolk center, enveloped in golden-brown pastry made from all-purpose flour, golden syrup, and lye water for the signature soft yet structured texture. These mooncakes boast homemade elegance, created with a simple molding technique that results in beautifully patterned surfaces. With no nuts in sight, they are a perfect choice for anyone seeking an allergen-friendly twist on this iconic dessert. Enjoy them after a short resting period to enhance the flavors and allow the tender crust to fully develop—ideal for festive gatherings or gifting!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 140 grams Golden syrup
- 60 grams Vegetable oil
- 4 grams Lye water
- 500 grams Lotus seed paste
- 6 pieces Salted egg yolks (optional)
- 1 piece Egg yolk
- 1 tablespoon Milk
Instructions
In a mixing bowl, combine golden syrup, vegetable oil, and lye water. Mix until well incorporated.
Sift the all-purpose flour into the wet mixture. Stir until a dough forms, then knead gently until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes.
While the dough is resting, divide the lotus seed paste into 6 portions (approximately 80 grams each). If using salted egg yolks, place one in the center of each paste portion and roll into a smooth ball.
After the dough has rested, divide it into 6 equal portions (approximately 50 grams each). Roll each portion into a ball.
Flatten each dough ball between your palms to form a disc. Place a filled lotus seed paste ball in the center, wrap the dough around it, and pinch to seal. Roll gently to form a smooth sphere.
Lightly dust a mooncake mold with flour. Press each dough-wrapped ball into the mold and tap gently to release the shaped mooncake.
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and arrange the mooncakes on it.
Bake for 10 minutes, then remove from the oven and let cool for 10 minutes. This helps set the shape.
Prepare an egg wash by mixing the egg yolk and milk. Brush a thin layer of egg wash onto the mooncakes.
Return the mooncakes to the oven and bake for an additional 15 minutes or until golden brown.
Let the mooncakes cool completely before storing. For best flavor, store in an airtight container for 1-2 days to allow the pastry to soften before serving.
Nutrition Facts
Calories |
4521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 2586 mg | 862% | |
| Sodium | 7347 mg | 319% | |
| Total Carbohydrate | 678.9 g | 247% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 270.7 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 678 mg | 52% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2306 mg | 49% | |
*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.
