Dairy-Free Mooncakes

These Dairy-Free Mooncakes are a delightful twist on a traditional Chinese treat, filled with a sweet red bean paste and encased in a soft, golden crust. Perfect for celebrating the Mid-Autumn Festival, these mooncakes are both vegan and delicious.

Ingredients

• All-purpose flour - 100g
• Golden syrup - 60g
• Vegetable oil - 30g
• Baking soda - 1/4 tsp
• Water - 20ml
• Red bean paste - 100g
• Sesame seeds - 1 tbsp
• Cornstarch - for dusting

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the all-purpose flour, vegetable oil, golden syrup, baking soda, and water. Mix until a smooth dough forms.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the red bean paste into 2 equal portions and roll each into a ball.
5. Divide the dough into 2 equal pieces. Flatten each piece and wrap it around a ball of red bean paste, sealing the edges to form a smooth ball.
6. Dust a mooncake mold with cornstarch and press the filled dough ball into the mold. Gently release the mooncake onto a baking sheet lined with parchment paper.
7. Repeat with the second mooncake and sprinkle sesame seeds on top.
8. Bake in the preheated oven for 20-25 minutes or until golden brown.
9. Allow the mooncakes to cool completely before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 33 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.02 L

Health Benefits

• Red bean paste is a good source of protein and dietary fiber.
• These mooncakes are dairy-free, making them suitable for lactose-intolerant individuals.

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