Low Fat Traditional Chinese Mooncake

Delight in the flavors of tradition with a healthier twist through this Low Fat Traditional Chinese Mooncake recipe. Perfectly combining the art of authentic mooncake-making with a focus on lighter ingredients, this recipe uses low-fat milk powder, stevia, and reduced-sugar lotus seed paste to deliver indulgent taste without the guilt. Each mooncake is carefully molded and baked to golden perfection, offering a crisp exterior that melts into a velvety filling, optionally accentuated by a salted egg yolk for an added touch of rich flavor. With only 25 minutes of baking time, this recipe is an excellent way to celebrate the Mid-Autumn Festival or enjoy as a year-round treat. Pair your mooncakes with a cup of hot tea and share these guilt-free delights with loved ones!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 g All-purpose flour
• 10 g Low-fat milk powder
• 40 g Stevia or other low-calorie sweetener
• 30 ml Vegetable oil
• 60 ml Water
• 200 g Lotus seed paste (reduced sugar, low fat)
• 4 pieces Salted egg yolks (optional for filling)
• 1 piece Egg yolk (for egg wash)
• 1 tsp Water (for egg wash)

Directions

Step 1

In a mixing bowl, sift together the all-purpose flour and low-fat milk powder. Add the stevia and mix well.

Step 2

In a separate small bowl, combine the vegetable oil with water. Gradually pour this mixture into the dry ingredients while stirring with a spatula until a soft dough forms.

Step 3

Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.

Step 4

While the dough is resting, divide the lotus seed paste into 25g portions. If using salted egg yolks, cut them into halves and wrap each portion of lotus seed paste around one egg yolk to form a smooth ball.

Step 5

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

Step 6

After the dough has rested, divide it into 30g portions. Flatten each portion into a disc and roll it out with a rolling pin.

Step 7

Place a ball of filling in the center of the rolled dough. Gently wrap the dough around the filling, ensuring it is completely sealed. Roll it into a tight, smooth ball.

Step 8

Lightly flour a mooncake mold and press each wrapped ball into the mold to shape it. Tap gently to release the shaped mooncake onto the baking sheet.

Step 9

In a small bowl, whisk the egg yolk with 1 teaspoon of water to create the egg wash.

Step 10

Brush a thin layer of egg wash over the tops of the mooncakes for a glossy finish.

Step 11

Bake the mooncakes in the preheated oven for 10 minutes. Remove them from the oven and allow them to cool for 5 minutes. Then, brush another layer of egg wash and bake for an additional 15 minutes or until golden brown.

Step 12

Allow the mooncakes to cool completely. Store them in an airtight container for 1-2 days to allow the flavors to develop fully before serving.

Nutrition Facts

Serving size	(761.3g)

Amount per serving	% Daily Value*
Calories	2126.2

Total Fat 93.1g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 2585mg	0%
Sodium 4873.0mg	0%
Total Carbohydrate 234.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 27.7g
Protein 77.0g	0%

Vitamin D 198IU	0%
Calcium 452.9mg	0%
Iron 18.7mg	0%
Potassium 1113.4mg	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: 40.2%

Protein: 14.8%

Carbs: 45.0%