Eggless Mooncake

These Eggless Mooncakes are a delightful twist on the traditional Chinese treat, featuring a rich, sweet filling encased in a tender, dairy-free pastry. Perfect for sharing during the Mid-Autumn Festival or any special occasion, these mooncakes offer a unique flavor experience that everyone can enjoy.

Ingredients

• All-purpose flour - 100 grams
• Golden syrup - 30 grams
• Vegetable oil - 20 grams
• Almond milk - 20 grams
• Baking soda - 1/4 teaspoon
• Red bean paste - 80 grams
• Sesame seeds - 1 tablespoon
• Water - 1 tablespoon

Steps

1. In a mixing bowl, combine the all-purpose flour, golden syrup, vegetable oil, almond milk, and baking soda. Mix until a smooth dough forms.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Divide the red bean paste into two equal portions and shape each into a ball.
4. After resting, divide the dough into two equal portions and flatten each portion into a disc.
5. Place a ball of red bean paste in the center of each dough disc and carefully fold the edges over the filling, sealing it completely.
6. Lightly dust a mooncake mold with flour and press each filled dough ball into the mold to shape it.
7. Preheat the oven to 180°C (350°F).
8. Place the shaped mooncakes on a baking sheet lined with parchment paper and brush the tops with water.
9. Sprinkle sesame seeds on top of each mooncake.
10. Bake in the preheated oven for 20-25 minutes or until golden brown.
11. Remove from the oven and allow to cool before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.02 L

Health Benefits

• Dairy-free option suitable for lactose intolerant individuals.
• Red bean paste is high in fiber and provides a good source of protein.

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