Soy-Free Traditional Chinese Mooncake
Discover the perfect way to celebrate Mid-Autumn Festival with these Soy-Free Traditional Chinese Mooncakes. This recipe preserves the authentic charm of classic mooncakes while catering to soy-free dietary needs, offering a healthier twist without compromising on flavor. Featuring a delicate pastry made with golden syrup and neutral vegetable oil, each mooncake is wrapped around a rich lotus seed paste filling, with the option to include a salted egg yolk for a traditional touch. The detailed steps ensure beautifully patterned mooncakes using a standard mold, baked to golden perfection with an aromatic egg wash finish. Whether you’re serving them fresh or allowing the pastry to soften for a few days, these handmade delights are an elegant addition to festive gatherings. Perfect for sharing, these mooncakes are a flavorful and allergen-friendly homage to Chinese culinary tradition.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 140 grams Golden syrup (or light treacle)
- 50 grams Vegetable oil (neutral flavor, e.g., sunflower or avocado oil)
- 1 teaspoon Baking soda
- 300 grams Lotus seed paste (or alternative soy-free filling of choice)
- 6 pieces Salted egg yolks (optional, for a traditional center)
- 1 piece Egg, beaten (for egg wash)
Instructions
In a large bowl, combine the golden syrup, vegetable oil, and baking soda. Whisk until smooth.
Gradually add the all-purpose flour to the bowl. Mix with a spatula until it forms a smooth dough. Avoid overmixing.
Wrap the dough in plastic wrap and let it rest at room temperature for 40 minutes.
Divide the lotus seed paste into 6 equal portions (about 50 grams each). If using salted egg yolks, embed one yolk in the center of each portion and roll into a ball, ensuring the paste fully encases the yolk.
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
Divide the rested dough into 6 equal pieces (about 45 grams each). Roll each piece into a ball.
Flatten each dough ball into a disc and carefully wrap it around the lotus seed paste ball, sealing all edges and rolling it into a smooth sphere.
Dust the mooncake mold lightly with flour to prevent sticking. Place a dough ball into the mold and press firmly to create a pattern.
Gently release the mooncake from the mold and transfer it to the prepared baking sheet. Repeat with the remaining dough and filling.
Bake the mooncakes for 5 minutes, then remove them from the oven and allow them to cool for 5 minutes.
Brush the mooncakes lightly with the beaten egg wash to achieve a golden finish.
Return the mooncakes to the oven and bake for an additional 15 minutes, or until they are golden brown.
Allow the mooncakes to cool completely. For best results, store them in an airtight container for 2-3 days to allow the pastry to soften before serving.
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3786 mg | 1262% | |
| Sodium | 8580 mg | 373% | |
| Total Carbohydrate | 513.3 g | 187% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 264.9 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 475 mg | 37% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 1363 mg | 29% | |
*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.
