Pineapple Stuffed Gluten-Free Mooncakes were born in my kitchen, which is usually a busy bakery. I am in awe of the intricate beauty and taste of mooncakes, a Chinese traditional pastry. So I decided to go gluten-free and vegan after my daughter Li Wei was diagnosed with gluten intolerance and did not want to eat any meat. It is during the Mid-Autumn Festival that one traditionally shares a mooncake with family and friends.
Inspired by my childhood memories of eating pineapple tarts during festive celebrations, I decided to make mooncakes with this tangy fruit. For weeks, I tried different ratios of gluten-free flours and plant-based ingredients. The key turned out to be a blend of glutinous rice flour, cornstarch and rice flour for the silky, billowy, pliant snow skin, and a few drops of beet juice concentrate for an all-natural blush. For the filling, I mashed fresh pineapple with erythritol, vegan butter and a little coconut oil for a sticky-sweet mix that turned creamy and scoopable when cooked down.
My mooncakes soon became a hit in our house and with our community for their light texture and tart filling. They were especially welcome at holiday parties, where they took on a special status as a unique and welcoming dessert option. My veganized version let me add a new variation to a familiar tradition – one that honored personal and dietary changes of the present with each luscious bite.
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Chef's Notes- Pineapple Stuffed Gluten-Free Mooncakes
Pineapple Selection: Use ripe pineapple for the best flavor. If fresh pineapple is not available, canned pineapple can be used, but ensure it is well-drained.
Consistent Size: Ensure pineapple cubes are uniform in size for even blending and a consistent filling texture.
Chill the Filling: Refrigerate the pineapple filling well before forming into balls. This makes it easier to handle and shape.
Steaming Time: Ensure the batter is steamed for the full 20 minutes to set properly. Check by inserting a toothpick—it should come out clean.
Dyeing the Dough: Mix the beet juice concentrate thoroughly into the dough for an even color. You can use gloves to prevent staining your hands.
Shaping and Molding: Dust the mooncake mold lightly with flour to prevent sticking and achieve clean, defined patterns.
Storage: Store mooncakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Allow refrigerated mooncakes to come to room temperature before serving.
Flavor Variations: Experiment with different natural dyes for the snow skin, such as matcha powder for green or butterfly pea flower for blue.
Additional Fillings: Incorporate finely chopped nuts or dried fruit into the pineapple filling for added texture and flavor.
Presentation: Dust the finished mooncakes with a light coat of edible gold dust for an elegant touch during special occasions.
FAQ- Pineapple Stuffed Gluten-Free Mooncakes
Can I use regular flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the chewy texture of the snow skin.
What can I use as a substitute for beet juice concentrate?
You can use other natural dyes such as pomegranate juice or food-grade red food coloring.
Is there a substitute for erythritol?
Yes, you can use organic raw cane sugar or any other preferred sweetener.
Can I make the Pineapple Stuffed Gluten-Free Mooncakes ahead of time?
Yes, you can make them up to a week in advance if stored in the refrigerator. Bring to room temperature before serving.
How do I prevent the snow skin from sticking to the mold?
Lightly dust the mold with flour or cornstarch before pressing the dough into it.
What should I do if my dough is too sticky?
Add a little more glutinous rice flour, one teaspoon at a time, until the dough is manageable.
Can I freeze the Pineapple Stuffed Gluten-Free Mooncakes?
Yes, freeze them in an airtight container. Thaw at room temperature before serving.
What kind of non-dairy milk works best for this recipe?
Any non-dairy milk like almond, soy, or coconut milk will work. Ensure it's unsweetened to control the sweetness of the dough.
How can I make the filling less sweet?
Reduce the amount of erythritol or sugar to taste. You can also mix in a bit of lemon juice to balance the sweetness.
Can I use fresh pineapple for the filling?
Yes, fresh pineapple is recommended for the best flavor. Ensure it is ripe and sweet.