These gluten-free, dairy-free, grain-free, refined sugar-free Low GI Mooncakes not only taste yummilicious, it’s also a much healthier version than the traditional mooncake. It's filled with low GI white bean paste which I made very quickly within 30 minutes. This is the healthiest and fastest mooncake I've ever made!
Make the white bean paste filling (yields 340g paste)
Drain water from 2 cans cannellini beans in a colander. Then rinse the beans under cool running water for 10 seconds.
2 cans cannellini beans
Blend the beans in a food processor into a smooth purée.
Transfer the bean purée into a non-stick pan. Add 1/4 cup stevia sweetener. Fry over medium heat.
1/4 cup stevia sweetener
Fry for about 15 minutes until the purée and stevia sweetener is well-incorporated. It will turn drier and thicker. Then remove from the heat and let it cool completely. Cool in the fridge for at least an hour.Note: you can also make the paste a day before.
Make the crust (yields 280g dough)
Pre-heat oven to 170C / 338F, upper and lower heat without fan.
Mix the dry ingredients in a big mixing bowl - 180 g almond flour, 1/8 tsp fine salt, 45 g stevia sweetener.Then add in 1 tbsp unrefined cold pressed coconut oil and 1 small egg. Mix with a spatula into a rough dough.
180 g almond flour, 1/8 tsp fine salt, 45 g stevia sweetener, 1 tbsp unrefined cold pressed coconut oil, 1 small egg
Then use your hand to brief mix into a smooth dough.
Cover the dough with cling wrap and chill in the fridge for 30 minutes.
Assemble and bake the mooncakes
Roll the dough into 30g balls. Roll the white bean paste into 20g balls.Note: I'm using a 50g mould, ratio of dough to paste is 60% to 40%.
Flatten the dough and place a white bean paste filling ball on it. Wrap the paste filling with the dough and roll into a ball.
Use a mooncake press mould and press it into shape.
Place the mooncakes onto a lightly greased baking paper on a baking tray.Lightly brush the egg white wash over the mooncakes.
1 egg white
Bake in the pre-heat oven for 15 minutes until the mooncakes turn golden brown. Note: place the baking tray in the middle rack.
Let the flavour develop over 1-2 days before serving.
Video
Notes
Since the almond flour does not contain any gluten, it cannot be rolled and shaped like how you would a traditional pastry made of plain flour. The almond crust will also be more crumbly than normal plain flour. The almond crust might 'crack' when wrapped with the paste filling, that's normal, simply press the crust back to close the crack. The almond crust has a slightly sweeter taste than normal plain flour. The amount of stevia sweetener I used in this recipe is already reduced, I would recommend you either keep it the same amount or increase it if you prefer a more sweeter profile. The coconut oil can be replaced with unsalted butter if you prefer a more buttery flavour for the crust. However using butter will make it non dairy-free.