Gluten-Free Mooncakes for Mid-Autumn Festival (with Lotus Filling)

Gluten-Free Mooncakes for Mid-Autumn Festival (with Lotus Filling)

Gluten-Free Mooncakes

Mooncakes are the heart of the Mid-Autumn Festival — rich, elegant pastries that symbolize reunion and gratitude. This recipe brings a gluten-free twist to the beloved classic, featuring soft, chewy pastry wrapped around a silky sweet lotus seed filling. The result? A festive treat that preserves tradition while being gentle on your stomach.

Ingredients

For the Pastry

• 1 cup gluten-free flour blend (rice flour, tapioca, and cornstarch mix)
• 2 tbsp cornstarch
• 1½ tbsp golden syrup (or honey)
• 1 tbsp light oil (such as sunflower or grapeseed oil)
• ½ tsp baking soda
• 1 tbsp water

For the Lotus Seed Filling

• 1 cup dried lotus seeds (soaked overnight)
• ⅓ cup sugar
• 2 tbsp light oil
• 2 tbsp water

Optional

• Salted egg yolks (halved) for traditional mooncakes
• Egg wash or milk for brushing the top

Instructions

1. Prepare the Lotus Paste

1. Drain and peel the soaked lotus seeds. Remove the green sprouts from the centers if present (they can be bitter).
2. Boil the seeds until soft (about 30 minutes), then drain and mash or blend until smooth.
3. In a non-stick pan, heat oil and sugar over medium-low heat. Add the mashed lotus seeds and stir until the paste thickens and no longer sticks to the pan.
4. Cool completely before shaping into balls (about 30g each).

2. Make the Dough

• In a bowl, combine golden syrup, oil, and baking soda. Mix until smooth.
• Add the gluten-free flour blend and cornstarch. Stir until a soft dough forms.
• Add 1 tablespoon of water if the dough feels dry. Cover and let rest for 30 minutes.

3. Assemble the Mooncakes

1. Portion the dough into small balls, roughly 25 g each.
2. Flatten one dough ball and place a lotus paste ball (and salted yolk, if using) in the center.
3. Gently encase the filling with the dough, making sure to seal it completely.
4. Lightly dust a mooncake mold with cornstarch, press the filled dough into the mold, then release.

4. Bake

1. Preheat oven to 350°F (175°C).
2. Place mooncakes on a lined baking sheet.
3. Brush the top lightly with milk to promote even browning.
4. Bake for 8 minutes, remove, and cool for 10 minutes.
5. Brush again with milk, then bake for another 10–12 minutes until golden brown.

5. Rest Before Serving

Allow the mooncakes to cool completely. Store them in an airtight container at room temperature for 1–2 days — this “resting” time lets the skin soften and develop its signature sheen.

Tips for Perfect Gluten-Free Mooncakes

• Use tapioca starch for extra elasticity in the dough.
• Don’t skip the resting time — it helps the texture become tender and chewy.
• If your dough cracks easily, knead in a few drops of warm water or oil.
• For a fragrant touch, add a drop of rose or osmanthus essence to the lotus filling.

Serving Ideas

Pair your gluten-free mooncakes with green tea, jasmine tea, or roasted barley tea for a soothing balance to their sweetness.

Storage

Store mooncakes in an airtight container for up to 5 days at room temperature or refrigerate for longer freshness.

Final Thoughts

Gluten-free mooncakes prove that tradition can be both inclusive and delicious. With their tender crust and smooth lotus filling, these festive pastries let everyone join in the Mid-Autumn celebration — one golden bite at a time.