Gluten Free Mooncake

Ingredients:

For the Mooncake Dough:

• 200g YesYouCan Plain Flour
• 50g YesYouCan Gluten Free Self Raising Flour
• 100g golden syrup (ensure it’s gluten free)
• 50ml vegetable oil
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt

For the Filling:

• 200g red bean paste or lotus seed paste (check it’s gluten free)
• Optional: salted egg yolks, chopped nuts, or dried fruits for extra flavour

For the Egg Wash:

• 1 egg yolk
• 1 tbsp milk (dairy or dairy-free)

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the YesYouCan Plain Flour, YesYouCan Gluten Free Self Raising Flour, bicarbonate of soda, and salt.
   • Add the golden syrup and vegetable oil, mixing until it forms a smooth dough.
   • Wrap the dough in cling film and let it rest in the fridge for 30 minutes to an hour.

2. Prepare the Filling:

   • If using salted egg yolks, rinse and pat them dry, then cut them in halves. If using plain red bean or lotus seed paste, divide the paste into equal portions (about 30g each) and roll them into balls. If adding nuts or dried fruits, mix them into the paste before rolling.

3. Assemble the Mooncakes:

   • Preheat your oven to 180°C and line a baking tray with baking paper.
   • Take the rested dough and divide it into portions of about 25g each.
   • Flatten each dough ball into a disc, place a filling ball in the centre, and gently wrap the dough around the filling, sealing it completely. Roll it gently to form a smooth ball.
   • If using a mooncake mould, lightly dust the mould with flour, place the mooncake ball inside, and press to shape.

4. Bake the Mooncakes:

   • Place the mooncakes on the prepared baking tray. Mix the egg yolk and milk for the egg wash, and lightly brush the tops of the mooncakes.
   • Bake in the preheated oven for 15 minutes, then remove and let them cool slightly. Apply a second coat of egg wash and bake for another 10 minutes until golden brown.

5. Cool and Store:

   • Let the mooncakes cool completely on a wire rack. They taste best after resting for a day, allowing the flavours to fully develop.

6. Serve:

   • Enjoy your homemade gluten-free mooncakes with a cup of tea, and share them with family and friends!

Tips:

• Experiment with different fillings, such as black sesame paste, matcha-flavoured fillings, or even chocolate for a twist!
• Mooncakes can be stored in an airtight container for up to a week.