Soy-Free Traditional Chinese Mooncake

Celebrate the Mid-Autumn Festival with these exquisite Soy-Free Traditional Chinese Mooncakes, a modern twist on a beloved classic. This recipe creates delicate, golden pastries filled with a rich, velvety lotus seed paste, offering a soy-free alternative to traditional fillings. Optionally, include salted egg yolks at the center for a truly authentic touch. The tender pastry is crafted with a blend of golden syrup and neutral vegetable oil, ensuring a beautifully smooth texture and aromatic flavor. Carefully molded and baked to golden perfection, these mooncakes are a labor of love, with just the right balance of sweetness and tradition. Perfect for gifting or enjoying with tea, these mooncakes soften beautifully after careful storage for a few days, making them a treat to savor! Whether you're avoiding soy or simply seeking a step-by-step guide to crafting mooncakes at home, this recipe is your gateway to a celebrated Chinese delicacy.

Nutriscore Rating: 45/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 140 grams Golden syrup (or light treacle)
• 50 grams Vegetable oil (neutral flavor, e.g., sunflower or avocado oil)
• 1 teaspoon Baking soda
• 300 grams Lotus seed paste (or alternative soy-free filling of choice)
• 6 pieces Salted egg yolks (optional, for a traditional center)
• 1 piece Egg, beaten (for egg wash)

Directions

Step 1

In a large bowl, combine the golden syrup, vegetable oil, and baking soda. Whisk until smooth.

Step 2

Gradually add the all-purpose flour to the bowl. Mix with a spatula until it forms a smooth dough. Avoid overmixing.

Step 3

Wrap the dough in plastic wrap and let it rest at room temperature for 40 minutes.

Step 4

Divide the lotus seed paste into 6 equal portions (about 50 grams each). If using salted egg yolks, embed one yolk in the center of each portion and roll into a ball, ensuring the paste fully encases the yolk.

Step 5

Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.

Step 6

Divide the rested dough into 6 equal pieces (about 45 grams each). Roll each piece into a ball.

Step 7

Flatten each dough ball into a disc and carefully wrap it around the lotus seed paste ball, sealing all edges and rolling it into a smooth sphere.

Step 8

Dust the mooncake mold lightly with flour to prevent sticking. Place a dough ball into the mold and press firmly to create a pattern.

Step 9

Gently release the mooncake from the mold and transfer it to the prepared baking sheet. Repeat with the remaining dough and filling.

Step 10

Bake the mooncakes for 5 minutes, then remove them from the oven and allow them to cool for 5 minutes.

Step 11

Brush the mooncakes lightly with the beaten egg wash to achieve a golden finish.

Step 12

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

Step 13

Allow the mooncakes to cool completely. For best results, store them in an airtight container for 2-3 days to allow the pastry to soften before serving.

Nutrition Facts

Serving size	(1044.6g)

Amount per serving	% Daily Value*
Calories	3835.2

Total Fat 145.3g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat g
Cholesterol 3786mg	0%
Sodium 8580.0mg	0%
Total Carbohydrate 513.3g	0%
Dietary Fiber 14.4g	0%
Total Sugars 264.9g
Protein 114.0g	0%

Vitamin D 281IU	0%
Calcium 475.2mg	0%
Iron 31.0mg	0%
Potassium 1363.4mg	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: 34.3%

Protein: 11.9%

Carbs: 53.8%