Nut-Free Traditional Chinese Mooncake

Delight in the rich tradition of Mid-Autumn Festival with this Nut-Free Traditional Chinese Mooncake recipe, a perfect treat for those with nut allergies. These mooncakes feature a soft, golden crust made from a fragrant blend of golden syrup, custard powder, and lye water, encasing a luscious, nut-free lotus seed paste filling. Each mooncake is carefully molded for a stunning pattern and baked to golden perfection with a light egg wash for an irresistible shine. With simple ingredients and no nuts, these mooncakes are not only allergen-friendly but also ideal for sharing with loved ones during holiday celebrations. Let them rest for a day or two after baking to bring out their full depth of flavor—patience pays off with these timeless treasures!

Nutriscore Rating: 67/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 8

Ingredients

• 80 grams Golden syrup
• 30 grams Vegetable oil
• 1 teaspoon Lye water
• 150 grams All-purpose flour
• 10 grams Custard powder
• 300 grams Lotus seed paste (store-bought or homemade, nut-free)
• 1 whole Egg yolk
• 1 teaspoon Milk

Directions

Step 1

In a medium-sized mixing bowl, combine the golden syrup, vegetable oil, and lye water. Mix well until fully incorporated.

Step 2

Sift the all-purpose flour and custard powder into the wet mixture. Stir gently to form a dough, being careful not to overmix.

Step 3

Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

Step 4

Divide the lotus seed paste into 8 equal portions (about 37.5 grams each) and shape each into a smooth ball. Set aside.

Step 5

Once the dough has rested, divide it into 8 equal portions (about 30 grams each). Roll each dough portion into a ball.

Step 6

Flatten a ball of dough between two pieces of parchment paper to form a round disc about 4 inches in diameter.

Step 7

Place a lotus seed paste ball in the center of the dough disc. Gently wrap the dough around the filling, pinching to seal. Roll the assembled mooncake into a smooth sphere.

Step 8

Lightly dust a mooncake mold with flour to prevent sticking. Press the mooncake ball into the mold firmly, then gently release it onto a parchment-lined baking sheet. Repeat with the remaining dough and filling.

Step 9

Preheat your oven to 350°F (175°C).

Step 10

In a small bowl, whisk together the egg yolk and milk to create an egg wash.

Step 11

Brush a thin layer of egg wash over the surface of each mooncake for a golden finish.

Step 12

Bake the mooncakes in the preheated oven for 10 minutes, then remove from the oven and let them cool for 5 minutes.

Step 13

Brush a second thin layer of egg wash over the mooncakes. Return them to the oven and bake for an additional 10 minutes until golden brown.

Step 14

Allow the mooncakes to cool completely on a wire rack before serving. For best flavor, store the mooncakes in an airtight container and let them rest for 1-2 days to allow the oils to fully release and enhance the flavor.

Nutrition Facts

Serving size	(606.8g)

Amount per serving	% Daily Value*
Calories	1726.5

Total Fat 40.3g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 18.0g
Cholesterol 185.8mg	0%
Sodium 107.2mg	0%
Total Carbohydrate 312.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 129.6g
Protein 33.7g	0%

Vitamin D 24.7IU	0%
Calcium 122.7mg	0%
Iron 10.4mg	0%
Potassium 843.4mg	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: 20.7%

Protein: 7.7%

Carbs: 71.5%