Low Sodium Traditional Mooncake

Experience the timeless elegance of Mid-Autumn Festival with these Low Sodium Traditional Mooncakes—a healthier twist on the classic treat without compromising on flavor. Featuring a tender, golden pastry encasing a luxurious low sodium lotus seed paste, these mooncakes are perfect for those looking to enjoy this iconic dessert with reduced sodium. For an authentic touch, add unsalted duck egg yolks for a creamy, savory surprise at the center. Crafted with easy-to-follow techniques and baked to perfection, these mooncakes develop their full, rich flavor after a day of resting. Whether you're celebrating the festival or exploring cultural delicacies, this recipe is a perfect balance of tradition and mindful eating.

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 160 grams Golden syrup
• 65 grams Vegetable oil
• 1 teaspoon Alkaline water
• 600 grams Low sodium lotus seed paste
• 4 pieces Unsalted duck egg yolks (optional)
• 2 tablespoons Cornstarch (for dusting)
• 1 serving Egg wash (1 egg yolk + 1 teaspoon water)

Directions

Step 1

In a large mixing bowl, combine the golden syrup, vegetable oil, and alkaline water. Mix until well blended.

Step 2

Sift the all-purpose flour into the liquid mixture. Stir gently with a spatula until a smooth dough forms. Cover the dough with plastic wrap and let it rest for 1 hour.

Step 3

While the dough rests, divide the low sodium lotus seed paste into 8 equal portions (approximately 75 grams each). If using duck egg yolks, press one yolk into the center of each portion of lotus seed paste, then roll into a smooth ball.

Step 4

After resting, divide the dough into 8 equal portions (approximately 50 grams each). Roll each portion into a ball.

Step 5

Lightly dust a work surface and rolling pin with cornstarch. Roll each dough ball into a flat circle, large enough to fully encase the lotus seed paste filling.

Step 6

Place a lotus seed paste ball in the center of the dough circle. Carefully wrap the dough around the filling, pinching the edges to seal. Roll gently between your palms to smooth the surface.

Step 7

Dust a mooncake mold lightly with cornstarch, then press the filled dough ball into the mold. Tap the mold gently to release the shaped mooncake. Repeat with the remaining dough and filling.

Step 8

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper and arrange the mooncakes evenly spaced.

Step 9

Bake the mooncakes for 5 minutes. Remove from oven and lightly brush the surface with a thin layer of egg wash.

Step 10

Return the mooncakes to the oven and bake for an additional 15-20 minutes, or until golden brown.

Step 11

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

Nutrition Facts

Serving size	(1181g)

Amount per serving	% Daily Value*
Calories	3341.8

Total Fat 96.2g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 39g
Cholesterol 1024mg	0%
Sodium 224mg	0%
Total Carbohydrate 571.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 227.0g
Protein 69.3g	0%

Vitamin D 98IU	0%
Calcium 216mg	0%
Iron 22.5mg	0%
Potassium 2543mg	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: 25.3%

Protein: 8.1%

Carbs: 66.7%