Low Fat Traditional Mooncake
Satisfy your festive cravings with this delightful Low Fat Traditional Mooncake recipe, a healthier twist on the iconic Chinese treat. Made with low-fat all-purpose flour, a light sugar substitute, and a luscious low-fat lotus seed paste filling, this mooncake maintains all the classic flavors while cutting down on unnecessary calories. The dough, enriched with light olive oil and low-fat milk powder, creates a tender and flaky crust, perfectly encasing the smooth and sweet filling. This recipe is perfect for those seeking a guilt-free way to celebrate the Mid-Autumn Festival or enjoy mooncakes year-round. With easy-to-follow instructions, including tips for shaping with a traditional mooncake mold and achieving that bakery-style golden sheen, you'll produce beautifully intricate mooncakes that are both delicious and visually stunning. Store them to let the flavors deepen, then savor these low-fat mooncakes as a tea-time indulgence or festive gift!
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Ingredients
- 200 grams Low-fat all-purpose flour
- 20 grams Low-fat milk powder
- 40 grams Sugar substitute (e.g., stevia or erythritol)
- 60 grams Light olive oil
- 300 grams Low-fat lotus seed paste (store-bought or homemade)
- 1 pinch Salt
- 50 milliliters Water
- 1 piece Egg yolk for wash (optional, for shine)
Directions
Step 1
In a large mixing bowl, combine the low-fat all-purpose flour, low-fat milk powder, sugar substitute, and a pinch of salt.
Step 2
Gradually add the light olive oil into the dry mixture and mix until the mixture becomes crumbly.
Step 3
Add water a little at a time and knead gently until a smooth dough is formed. Cover the dough with plastic wrap and let it rest for 30 minutes.
Step 4
While the dough rests, divide the low-fat lotus seed paste into 8 equal portions (approximately 37 grams per portion) and roll each into a ball. Set aside.
Step 5
After the dough has rested, divide it into 8 equal portions (approximately 30 grams per portion). Roll each portion into a ball.
Step 6
Flatten each dough ball into a disk and place a lotus seed paste ball in the center. Wrap the dough around the filling, pinching the edges to seal completely. Roll gently to form a smooth ball.
Step 7
Lightly dust a mooncake mold with flour to prevent sticking. Place a filled dough ball into the mold and press down firmly to shape the mooncake. Turn the mold over and gently tap to release the mooncake. Repeat with the remaining dough and filling.
Step 8
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 9
Place the shaped mooncakes on the prepared baking sheet. Brush the tops lightly with egg yolk for a golden finish, if desired.
Step 10
Bake in the preheated oven for 10 minutes. Remove from the oven and allow the mooncakes to cool for 5 minutes.
Step 11
Brush the mooncakes with an additional layer of egg yolk wash, then return them to the oven and bake for another 10 minutes, or until golden brown.
Step 12
Cool the mooncakes completely on a wire rack. Store in an airtight container for 1–2 days to allow the surface to soften before serving.
Nutrition Facts
| Serving size | (688.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1923.9 |
| Total Fat 71.3g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 186mg | 0% |
| Sodium 283.2mg | 0% |
| Total Carbohydrate 323.6g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 56.1g | |
| Protein 45.5g | 0% |
| Vitamin D 58IU | 0% |
| Calcium 355.0mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1003mg | 0% |
Source of Calories