High Protein Traditional Mooncake

Elevate your Mid-Autumn Festival celebrations with these High Protein Traditional Mooncakes, a nutritious twist on the classic treat. Featuring a rich, velvety filling of white lotus seed paste blended with unsweetened peanut butter, whey protein powder, and roasted sesame seeds, these mooncakes pack an extra protein punch without compromising on authentic flavor. Each mooncake encases a perfectly salted egg yolk, symbolizing the full moon, and is wrapped in a delicate, golden-brown pastry that is lightly brushed with an egg wash for a glossy finish. With reduced sugar and a boost of wholesome ingredients, this recipe is perfect for health-conscious mooncake lovers seeking balance between indulgence and nutrition. Whether served fresh out of the oven or enjoyed after softening for a day or two, these festive delights are sure to impress.

Nutriscore Rating: 53/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 150 grams All-purpose flour
• 100 grams Low-sugar golden syrup
• 30 grams Vegetable oil
• 3 grams Lye water
• 50 grams Whey protein powder (unflavored)
• 20 grams Roasted white sesame seeds
• 4 pieces Boiled salted egg yolks
• 300 grams White lotus seed paste
• 50 grams Peanut butter (unsweetened, creamy)
• 1 piece Egg yolk
• 2 tablespoons Water

Directions

Step 1

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

Step 2

Sift the all-purpose flour into the wet mixture. Stir until a dough forms. Cover the dough with plastic wrap and let it rest for at least 45 minutes.

Step 3

While the dough is resting, prepare the filling. In a bowl, mix the white lotus seed paste, peanut butter, whey protein powder, and sesame seeds until evenly distributed.

Step 4

Divide the filling into 4 equal portions (about 100 grams each). Flatten each portion slightly and wrap it around a boiled salted egg yolk, forming a smooth ball. Set aside.

Step 5

After the dough has rested, divide it into 4 equal portions (about 80 grams each). Flatten each portion into a circle large enough to wrap the filling.

Step 6

Place one ball of filling onto the center of the flattened dough. Carefully wrap the dough around the filling, pinching the seams closed, and roll gently to smooth out any cracks.

Step 7

Lightly dust a mooncake mold with flour. Place the wrapped mooncake into the mold, seam side up. Press firmly to shape the mooncake, then release it onto a lined baking tray.

Step 8

Preheat the oven to 180°C (350°F).

Step 9

In a small bowl, mix the egg yolk with water to create an egg wash. Lightly brush the surface of each mooncake with the egg wash, being careful not to disturb the pattern.

Step 10

Bake the mooncakes for 10 minutes, then remove from the oven and let them cool for 5 minutes. Apply another light layer of egg wash and return to the oven for an additional 15-20 minutes, or until golden brown.

Step 11

Let the mooncakes cool completely before serving. For the best flavor, store them in an airtight container for 1-2 days to allow the pastry to soften.

Nutrition Facts

Serving size	949.6 grams (949.6g)

Amount per serving	% Daily Value*
Calories	3503

Total Fat 138.90g	178%
Saturated Fat 35.10g	176%
Polyunsaturated Fat 18.00g
Cholesterol 2601mg	867%
Sodium 5171mg	225%
Total Carbohydrate 439.70g	160%
Dietary Fiber 15.60g	56%
Total Sugars 167.70g
Protein 130.20g	260%

Vitamin D 178IU	891%
Calcium 820mg	63%
Iron 27mg	148%
Potassium 1772mg	38%

*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: 35.4%

Protein: 14.8%

Carbs: 49.8%