Gluten-Free Traditional Mooncake

Experience the magic of Mid-Autumn Festival with these Gluten-Free Traditional Mooncakes, a delightful spin on a timeless favorite. Crafted with a blend of gluten-free all-purpose flour and sweet rice flour for a perfectly tender crust, these mooncakes can be filled with your choice of indulgent fillings like velvety red bean paste, sweet lotus seed paste, or a rich nut-and-seed medley. Golden syrup and coconut oil lend a subtle sweetness and smooth texture to the pastry, while an optional egg wash adds a golden glow. Baked to subtle perfection and left to rest for flavors to mature, these mooncakes offer a wholesome treat for those embracing a gluten-free lifestyle. Ideal for celebrating festive traditions or enjoying a special dessert, they’re as beautiful as they are delicious!

Nutriscore Rating: 55/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 50 grams Sweet rice flour (mochiko)
• 50 grams Coconut oil or neutral oil
• 120 grams Golden syrup
• 5 grams Gluten-free alkaline water (or baked baking soda water*)
• 1 unit Egg yolk (optional, for egg wash)
• 1 tablespoon Water (for brushing, optional)
• 300 grams Filling of choice (e.g., red bean paste, lotus seed paste, or a nut-seed mix)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour and sweet rice flour. Sift them together to avoid clumps.

Step 2

In a separate bowl, mix the coconut oil, golden syrup, and alkaline water until smooth and well combined.

Step 3

Gradually add the wet mixture into the dry ingredients. Use a spatula or your hands to mix and knead gently until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.

Step 4

While the dough rests, divide your filling of choice into 8 equal portions (approximately 37 grams each). Roll each portion into a ball and set aside.

Step 5

After the dough has rested, divide it into 8 equal portions (approximately 37 grams each). Roll each portion into a ball.

Step 6

Flatten each dough ball into a disc, place one ball of filling in the center, and carefully wrap the dough around the filling. Pinch the seams to seal the filling completely, then roll the mooncake into a smooth ball.

Step 7

Lightly dust a mooncake mold with a small amount of gluten-free flour. Press each filled dough ball into the mold, then gently release it onto a parchment-lined baking sheet. Repeat for all mooncakes.

Step 8

Preheat your oven to 350°F (175°C). If using an egg wash, beat the egg yolk with a tablespoon of water and lightly brush the tops of the mooncakes for a golden finish.

Step 9

Bake the mooncakes for 10 minutes, then remove them from the oven and let them cool for 10 minutes. (This helps maintain their shape.)

Step 10

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

Step 11

Allow the mooncakes to cool fully. Store in an airtight container for 1–2 days before serving to let the pastry soften and develop its flavor. Enjoy!

Nutrition Facts

Serving size	757 grams (757.0g)

Amount per serving	% Daily Value*
Calories	2362

Total Fat 58.70g	75%
Saturated Fat 45.20g	226%
Polyunsaturated Fat NaNg
Cholesterol 184mg	61%
Sodium 255mg	11%
Total Carbohydrate 454.50g	165%
Dietary Fiber 20.40g	73%
Total Sugars 177.80g
Protein 25.40g	51%

Vitamin D 18IU	90%
Calcium 135mg	10%
Iron 6mg	36%
Potassium 997mg	21%

*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: 21.6%

Protein: 4.2%

Carbs: 74.3%