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keto
mooncakes
3 ways
​​ 1. Seed Paste Mooncake
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Yield: 8 servings
Serving Size: one ~50g mooncake
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MOONCAKE FILLING:
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7 oz (200g) unsweetened seed butter/paste (black sesame paste, white tahini, OR DIY lotus seed paste *see below*)
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1/2 cup (90g) powdered erythritol (OR allulose, tagatose, or other keto sweetener)
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1/2 tsp flavoring (sesame oil, osmanthus oil, rose essence, etc.)
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4 Tbsp (60ml) water
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MOONCAKE SKIN:
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3/4 cup (105g) superfine almond flour (or other finely ground nut or seed flour)
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2 Tbsp (25g) nut butter (or seed butter)
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1 oz (32g) large egg (whisked, about 1/2 an extra large egg)
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1 Tbsp (15ml) fat (ghee, coconut oil, lard, etc.)
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1-2 tsp (8g) optional coloring (matcha powder, cacao powder, paprika, activated charcoal,)
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1/4 tsp sea salt
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​​ 2. Five Kernel Mooncake
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Yield: 8 servings
Serving Size: one ~50g mooncake
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MOONCAKE FILLING:
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6.3 oz (180g) unsweetened seed butter (ie. black sesame paste, plain tahini, OR other nut/seed paste)
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1/4 cup (40g) powdered erythritol (OR allulose, tagatose, or other keto sweetener)
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1/3 cup (80ml) water
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3.5 oz (100g) chopped **nuts and seeds
**See this traditional recipe for the nut and seed options:
https://kwgls.wordpress.com/2015/07/16/homemade-five-kernels-or-five-nuts-moon-cake-filling-%E4%BA%94%E4%BB%81%E9%A6%85%EF%BC%89/
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MOONCAKE SKIN:
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3/4 cup (105g) superfine almond flour (or other finely ground nut or seed flour)
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2 Tbsp (25g) nut butter (or seed butter)
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1 oz (32g) large egg (whisked, about 1/2 an extra large egg)
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1 Tbsp (15ml) fat (ghee, coconut oil, lard, etc.)
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1-2 tsp (8g) optional coloring (matcha powder, cacao powder, paprika, activated charcoal,)
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1/4 tsp sea salt
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​​ 3. Mocha Mooncake
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Yield: 8 servings
Serving Size: one ~50g mooncake
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MOONCAKE FILLING:
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7 oz (200g) nut butter (ie. almond butter, hazelnut butter, etc.)
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1/2 cup (90g) powdered erythritol (OR allulose, tagatose, or other keto sweetener)
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1/2 tsp instant coffee (mixed with water first)
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4 Tbsp (60ml) water
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MOONCAKE SKIN:
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3/4 cup (105g) superfine almond flour (or other finely ground nut or seed flour)
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2 Tbsp (25g) nut butter (or seed butter)
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1 oz (32g) large egg (whisked, about 1/2 an extra large egg)
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1 Tbsp (15ml) fat (ghee, coconut oil, lard, etc.)
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1-2 tsp (8g) optional coloring (cacao powder)
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1/4 tsp sea salt
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INGREDIENT SOURCING:
Powdered Erythritol: https://amzn.to/2JnVpnE
Black Sesame Paste (tahini): https://amzn.to/2Ne1Yhw
Allulose: https://amzn.to/2sFH3YH
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825
White Sesame Paste (tahini): https://amzn.to/34FOXTc
Almond Butter: https://amzn.to/2DL6KgR
Sunflower Seed Butter: https://amzn.to/2XtSyQc
Almond Flour: https://amzn.to/2H4N86h
Keto Protein Powder: https://amzn.to/2KEIAVA
Steam-refined Coconut Oil: https://amzn.to/2DbX0uX
Ghee: http://amzn.to/2DRSqkG
Matcha (for green color): https://amzn.to/2ZXwmU7
Cacao Powder (for brown color): https://amzn.to/2EtyqXy
Activated Charcoal (for black color): https://amzn.to/34NNqe3
Sea Salt: https://amzn.to/2xYwRzt
Decaf Instant Coffee (as flavoring): https://amzn.to/2K0FONZ
Dried Lotus Seeds: https://amzn.to/2LtUsN4
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DIY Keto Confit / Salted Egg Yolks: click here
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DIY Lotus Seed Paste Recipe: https://www.chinasichuanfood.com/lotus-seed-paste/ ***
***make sure to swap the sweeteners recommended in the recipe for powdered erythritol, allulose, or tagatose!
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EQUIPMENT USED:
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Pyrex Mixing Bowl: https://amzn.to/2HPXprn
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
Electric Kitchen Scale: https://amzn.to/2LjURAm
Mooncake Silicone Mold: https://amzn.to/2NZCqEc
Traditional Mooncake Mold: https://amzn.to/3020uwu
Nonstick Baking Mat: http://amzn.to/2GXkqEC
Baking Sheet: https://amzn.to/2IyBGmM
Nonstick Baking Parchment: https://amzn.to/2rpTKVY
Oven-Safe Metal Rack: http://amzn.to/2FRdCqH
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Directions:
1. Make the mooncake skin first. Mix together all ingredients, adding the almond flour at the very end. Knead a bit until fully combined, then chill in the fridge for at least 30 minutes.
2. In the meantime, prepare your filling of choice. Just combine all ingredients together in a medium bowl, adding slightly more water if too oily, and freezing for 5-10 minutes if too soft. It should be firm enough to roll into a ball and hold its shape without sticking to your fingers too much.
3. Once the dough has chilled, weigh out 15-20 grams (~0.5oz) of dough per mooncake, roll into a ball, then flatten in your palm (see video above). Weigh out 25-35 grams of filling per mooncake, roll into a ball, then place in the center of the flattened dough circle. carefully stretch the dough to cover the filling evenly, pinching together the ends and smoothing them down to seal the filling fully inside. Once all the mooncakes are prepared, press them into your mooncake mold and then freeze for 5-10 minutes before removing (keto dough is very delicate so you can't remove it immediately like you would for normal grain-based dough). Place each formed mooncake onto a non-stick baking sheet and coat lightly in egg wash. Bake at 325F (163C) for 5 minutes, then reduce to 300F (150C) for 15 more minutes.
4. FOR SALTED YOLK MOONCAKES:
Use less filling, about 10-15 grams, and start by flattening that filling into a circle and encasing the salted/confit yolk inside first, then encasing that entire double filling in the flattened dough circle. Continue as normal from there. ---see recipe for DIY keto confit or salted egg yolks above---
5. FOR SPHERE-STYLE MOONCAKES (plain round, unmolded mooncakes)
Traditionally these mooncakes tend to have a slightly flakier crust, but for keto it's (as of 2019) not easy to make such a dough, so if you don't have a mooncake mold you can just bake the mooncakes as-is in their round ball shape. Decorate with some sesame seeds on top of the egg wash before baking if you wish.
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