Nut-Free Traditional Mooncake

Celebrate the Mid-Autumn Festival with these beautifully crafted Nut-Free Traditional Mooncakes, a perfect twist on a beloved classic. Encasing a smooth and luxurious lotus seed paste filling, these mooncakes are free of nuts, making them an ideal choice for those with nut allergies. With optional salted egg yolks for added richness, this recipe ensures every bite is indulgent and authentic. The golden, tender pastry—made from a carefully balanced mix of golden syrup, lye water, and flour—bakes to perfection, with intricate designs pressed from a traditional mooncake mold. These exquisite mooncakes are not only visually stunning but also full of traditional festive flavor. For the best texture and flavor, allow them to rest for 1-2 days after baking—perfect for sharing with loved ones or gifting during the holiday season.

Nutriscore Rating: 50/100

Prep Time:90 mins

Cook Time:25 mins

Total Time:115 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 140 grams Golden syrup
• 60 grams Vegetable oil
• 4 grams Lye water
• 500 grams Lotus seed paste
• 6 pieces Salted egg yolks (optional)
• 1 piece Egg yolk
• 1 tablespoon Milk

Directions

Step 1

In a mixing bowl, combine golden syrup, vegetable oil, and lye water. Mix until well incorporated.

Step 2

Sift the all-purpose flour into the wet mixture. Stir until a dough forms, then knead gently until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 45 minutes.

Step 3

While the dough is resting, divide the lotus seed paste into 6 portions (approximately 80 grams each). If using salted egg yolks, place one in the center of each paste portion and roll into a smooth ball.

Step 4

After the dough has rested, divide it into 6 equal portions (approximately 50 grams each). Roll each portion into a ball.

Step 5

Flatten each dough ball between your palms to form a disc. Place a filled lotus seed paste ball in the center, wrap the dough around it, and pinch to seal. Roll gently to form a smooth sphere.

Step 6

Lightly dust a mooncake mold with flour. Press each dough-wrapped ball into the mold and tap gently to release the shaped mooncake.

Step 7

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and arrange the mooncakes on it.

Step 8

Bake for 10 minutes, then remove from the oven and let cool for 10 minutes. This helps set the shape.

Step 9

Prepare an egg wash by mixing the egg yolk and milk. Brush a thin layer of egg wash onto the mooncakes.

Step 10

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

Step 11

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

Nutrition Facts

Serving size	1235.8 grams (1235.8g)

Amount per serving	% Daily Value*
Calories	4521

Total Fat 157.80g	202%
Saturated Fat 41.10g	206%
Polyunsaturated Fat 36.00g
Cholesterol 2586mg	862%
Sodium 7347mg	319%
Total Carbohydrate 678.90g	247%
Dietary Fiber 15.40g	55%
Total Sugars 270.70g
Protein 102.80g	206%

Vitamin D 265IU	1324%
Calcium 678mg	52%
Iron 26mg	146%
Potassium 2306mg	49%

*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: 31.2%

Protein: 9.0%

Carbs: 59.7%