Dairy-Free Traditional Chinese Mooncake
Celebrate the Mid-Autumn Festival with these exquisite Dairy-Free Traditional Chinese Mooncakes, a plant-based twist on a timeless classic! Featuring a tender golden crust made from all-purpose flour, golden syrup, and neutral vegetable oil, these mooncakes are entirely dairy-free yet bursting with authentic flavor. The rich, velvety red bean paste filling—or your preferred alternative—packs each mooncake with a sweet and satisfying center. Crafted using an easy-to-follow technique, including a traditional mooncake mold for the iconic intricate design, these pastries are baked to perfection and allowed to rest for 1-2 days to achieve their signature soft texture. Perfect for sharing with family and friends, these mooncakes honor cherished traditions while catering to dairy-free dietary needs. Whether you're celebrating a special occasion or indulging in a treat, these mooncakes promise to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams All-purpose flour
- 140 grams Golden syrup
- 50 grams Neutral vegetable oil (e.g., sunflower, canola)
- 4 grams Lye water (alkaline water)
- 500 grams Red bean paste (or other dairy-free filling of choice)
- 20 grams Cake flour (for dusting)
Directions
Step 1
In a mixing bowl, combine the golden syrup, vegetable oil, and lye water. Mix thoroughly until the ingredients are well incorporated.
Step 2
Sift the all-purpose flour into the bowl with the wet ingredients. Mix gently until a soft dough forms. Avoid overmixing to keep the dough tender.
Step 3
Cover the dough with plastic wrap and let it rest at room temperature for 30-45 minutes. This allows the gluten to relax, making the dough easier to work with.
Step 4
While the dough rests, divide the red bean paste (or your chosen filling) into 8 equal portions, about 62 grams each. Roll each portion into a smooth ball and set aside.
Step 5
After the dough has rested, divide it into 8 equal pieces, each approximately 40 grams. Roll each piece into a ball.
Step 6
Lightly dust your work surface with cake flour. Take one dough ball and roll it into a flat, round disc about 8-10 cm in diameter. Place one filling ball in the center of the disc.
Step 7
Carefully wrap the dough around the filling, ensuring the filling is fully enclosed. Pinch the edges to seal, then roll the mooncake gently between your palms to form a smooth ball.
Step 8
Dust a mooncake mold lightly with cake flour to prevent sticking. Place the dough ball into the mold, press down firmly to shape, and release the mooncake onto a parchment-lined baking sheet. Repeat for the remaining dough and filling.
Step 9
Preheat the oven to 180°C (350°F). Bake the mooncakes for 10 minutes, then remove from the oven to cool for 10 minutes. This prevents them from cracking during baking.
Step 10
After cooling, return the mooncakes to the oven and bake for an additional 15 minutes, or until golden brown.
Step 11
Allow the mooncakes to cool completely before storing. For the best texture and flavor, let the mooncakes rest in an airtight container for 1-2 days before serving to allow the pastry to soften.
Nutrition Facts
| Serving size | (914g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2912.8 |
| Total Fat 57.2g | 0% |
| Saturated Fat 3.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 133.6mg | 0% |
| Total Carbohydrate 536.9g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 219.5g | |
| Protein 62.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.2mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 2305.8mg | 0% |
Source of Calories