Gluten-Free Traditional Chinese Mooncake

Delight in the artistry of Mid-Autumn Festival with these Gluten-Free Traditional Chinese Mooncakes, a modern twist on an iconic treat. Perfect for those with dietary restrictions, this recipe uses a blend of gluten-free all-purpose flour and glutinous rice flour to craft a tender yet sturdy crust, encasing a luscious red bean paste filling. Enhanced by golden syrup and a touch of alkaline water, the dough is richly flavorful and beautifully golden once baked. Guided by time-honored techniques, these mooncakes are molded into stunning patterns and baked to perfection, with a glossy egg wash adding a picturesque finish. Ideal for sharing with loved ones or gifting, these gluten-free mooncakes are as delicious as they are festive, making them a show-stopping centerpiece for your holiday celebrations.

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 20 grams Glutinous rice flour
• 50 grams Vegetable oil
• 150 grams Golden syrup
• 1 teaspoon Alkaline water
• 400 grams Red bean paste (gluten-free store-bought or homemade)
• 1 piece Egg yolk (for egg wash)
• 1 teaspoon Water (for egg wash)

Directions

Step 1

In a mixing bowl, combine the gluten-free all-purpose flour and glutinous rice flour.

Step 2

In a separate bowl, mix the vegetable oil, golden syrup, and alkaline water until fully incorporated.

Step 3

Gradually add the wet mixture into the flour mixture. Stir with a spatula until a dough starts to form, then knead gently with your hands until it becomes smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 4

While the dough rests, divide the red bean paste into 8 equal portions (about 50 grams each) and roll them into balls. Set aside.

Step 5

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Step 6

After the dough has rested, divide it into 8 equal portions (about 40 grams each). Roll each portion into a ball.

Step 7

Flatten each dough ball into a round disc. Place a ball of red bean paste in the center of the disc, then carefully wrap the dough around the filling, pinching the edges together to seal. Roll gently into a smooth ball.

Step 8

Lightly dust a mooncake mold with gluten-free flour. Place the filled dough ball into the mold and press firmly to shape it. Gently release the mooncake onto the prepared baking tray. Repeat with the remaining dough and filling.

Step 9

In a small bowl, whisk together the egg yolk and water to make the egg wash.

Step 10

Bake the mooncakes in the preheated oven for 10 minutes. Remove them and let cool for 5 minutes. Lightly brush the top of each mooncake with egg wash, then return them to the oven and bake for another 10-15 minutes, or until golden.

Step 11

Allow the mooncakes to cool completely before serving. For the best flavor and texture, store them in an airtight container for 1-2 days before enjoying.

Nutrition Facts

Serving size	(847g)

Amount per serving	% Daily Value*
Calories	2711

Total Fat 55.7g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 30g
Cholesterol 184mg	0%
Sodium 164.5mg	0%
Total Carbohydrate 540.3g	0%
Dietary Fiber 25.3g	0%
Total Sugars 268.2g
Protein 28.8g	0%

Vitamin D 18IU	0%
Calcium 164mg	0%
Iron 7.7mg	0%
Potassium 1301mg	0%

*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.

Source of Calories

Fat: 18.0%

Protein: 4.1%

Carbs: 77.8%