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Every Mid-Autumn Festival, people eagerly indulge in the delight of mooncakes, sipping tea to savor the warm flavors. However, for those with diabetes and specific dietary restrictions, choosing the right mooncake can be challenging. Understanding this concern, today Mytour will guide you on how to make mooncakes for people with diabetes.
1. Sweeteners for Making Mooncakes for People with Diabetes
1.1. Maltitol Sweetener
If you're looking for a sweetener that tastes like regular sugar but with fewer calories, Maltitol is the perfect suggestion for you. Besides being lower in calories than regular sugar, Maltitol also has a slower absorption rate. Using Maltitol sweetener to make mooncakes for people with diabetes not only helps the cakes retain their original flavor but also has less impact on blood sugar.
1.2. Isomalt Sweetener
Isomalt is a sugar substitute made from sugar beets. Therefore, Isomalt also has a low calorie content. The sweetness of this type of sugar is about 50% less than regular sugar. As a result, Isomalt does not affect blood sugar levels. It is suitable for people with diabetes and those who are overweight.
1.3. Xylitol Sweetener
With significantly lower calories compared to regular sugars, Xylitol remains the top recommendation for making mooncakes suitable for people with diabetes. Derived from Birch trees, this sugar substitute is mildly sweet and excellent for health.
2. Cách làm bánh trung thu cho người tiểu đường
2.1. Green Tea Mooncake
Green tea powder is highly beneficial for individuals with heart issues and diabetes. Not only that, but green tea powder also prevents aging, fights against cancer, supports mental relaxation, and aids in digestion.
Step 1: Prepare the ingredients:
- All-purpose flour: 150 grams
- Green tea/matcha powder: 10 grams
- Sugar syrup: 90ml
- Mung beans: 150 grams. Choose the peeled variety for convenience in the baking process
- Unsweetened fresh milk/low-fat milk/semi-skimmed milk: 30ml
- Vegetable oil: 2 tablespoons
Image: Compiled
Step 2: Make the filling
Clean the mung beans, soak them overnight, and then steam until cooked. After steaming, mash the mung beans and mix them with 45ml of prepared sugar syrup.
- Note: If your mung beans still have shells, after soaking, peel them to make the filling look more appealing and easier to eat.
Step 3: Make the dough
Mix all-purpose flour with green tea powder. Use a sieve to sift the flour for a smoother texture. After sifting, mix the flour with unsweetened fresh milk and the remaining sugar syrup. Then, let the dough rest for 30 minutes.
After 30 minutes, divide the dough into portions equal to the previously prepared filling. Next, roll out the dough flat and place the filling inside. Use a mold to shape the cake and then bake.
Image: Collected
2.2. Hazelnut Mooncakes
Being a type of fiber-rich nut with high antioxidant properties and a naturally rich, nutty flavor, hazelnuts are a great ingredient for making mooncakes suitable for diabetes.
To make hazelnut mooncakes, you can follow these steps:
Step 1: Prepare the ingredients including
- Hazelnuts: 120 grams. Note: Choose pre-roasted or ground hazelnuts for convenience
- Vegetable oil: 118ml
- All-purpose flour: about 195 grams
- Filtered water: 15ml
- Sea salt: 1 gram
Image: Compiled
Step 2: Prepare the filling
Mix hazelnut flour with 44ml of vegetable oil to achieve a smooth and elastic dough. Then, shape the dough into small or large balls depending on the size of the mooncake mold.
Step 3: Make the crust
Use a sieve to sift the flour for a smooth texture. Proceed to mix the remaining vegetable oil with flour and sea salt for an even consistency. Then, divide the dough into portions, matching the quantity of the filling.
After dividing the dough, flatten the crust and place the filling inside. Next, shape the mooncake using the mold and bake for 20 minutes at 170°C. Note that when shaping the filling, press firmly with the mold to ensure the cake is firm and visually appealing.
Explore more: How many calories in mooncakes? How to eat without gaining weight?
2.3. Purple Sweet Potato Mooncake
Purple sweet potato is one of the ingredients for making cakes that can control blood sugar and stabilize blood pressure. It also prevents cancer. To make purple sweet potato mooncakes, you can follow these steps:
Step 1: Prepare the ingredients including
- 400 grams of purple sweet potatoes
- 100 grams of peeled mung beans.
- 150 grams of roasted glutinous rice flour
- 100 grams of sugar for diabetics
- 30 ml vegetable oil
Image: Collection
Step 2: Prepare the filling
Soak the peeled mung beans overnight and then steam until cooked. Once the mung beans are cooked, mash them and cook with 100 grams of sugar until the sugar dissolves. Then shape the mung beans into equal portions.
Step 3: Prepare the filling
First, peel the skin off the purple sweet potatoes and clean them. Then, steam or boil until soft and puree. After pureeing, use a sieve to filter the sweet potatoes for smoothness.
Next, mix the purple sweet potato puree with 150 grams of glutinous rice flour and 30ml of vegetable oil. Then, proceed to make the crust as instructed in the green tea and hazelnut mooncake section.
Image: Collected
2.4. Black Sesame Mooncakes
Black sesame seeds are an ingredient with not only a fragrant aroma and natural richness but also excellent blood sugar control. To make black sesame mooncakes, follow these steps:
Step 1: Prepare the ingredients
- 170 grams of wheat flour
- 150 grams of red beans
- 80 grams of black sesame seeds
- 75 grams of sugar for diabetics
- 1 egg yolk
- 80ml sugar syrup
- 95ml cooking oil
- A little baking soda
- A pinch of salt
- 15 grams of glutinous rice flour
- 5 salted duck eggs
- 30ml white wine
- Half a ginger
Image: Collected
Step 2: Make the filling
- Clean and soak red beans for 5 hours or overnight, then steam until tender.
- Grind red beans, sugar, and black sesame seeds in a blender.
- Cook the blended mixture in a small pan. Add a little cooking oil to prevent sticking. When the filling becomes slightly sticky, add a pinch of salt and continue cooking until the filling is elastic.
- Allow the filling to cool, then divide it into equal portions.
- Soak salted duck egg yolks in white wine with crushed ginger. Remove and bake in a preheated oven at 200°C for 5 minutes.
- Flatten each portion of the filling and place a salted duck egg yolk in the center before molding.
Step 3: Make the crust
- Mix water, sugar, and baking soda thoroughly.
- Pour the flour into a bowl, create a well, and pour the sugar water into it. Mix the dough with sugar water until the mixture is even and elastic.
- Proceed to make the crust and bake the mooncakes following the instructions above.
Step 4: Bake the mooncakes
- Preheat the oven at 210°C for 5 minutes before placing the mooncakes on the tray. Bake for 5 minutes at 210°C.
- After 5 minutes, let the mooncakes cool. Brush the egg yolk evenly on the surface of the mooncakes.
- Continue baking for an additional 6 minutes at 200°C.
- After 6 minutes, let the mooncakes cool again and brush the egg yolk on the mooncakes.
- Bake for an additional 2 minutes at 200°C. Allow the mooncakes to cool, arrange them on a plate, and enjoy.
2.5. Soy Pudding Mooncakes
If you want to try a unique and soft mooncake for diabetics, you can experiment with the soy pudding mooncake recipe:
Step 1: Prepare the ingredients
- 95 grams of sugar for diabetics
- 1 bunch of pandan leaves
- 10 grams of flexible seaweed powder
- 100 grams of mung bean flour
- 500ml of unsweetened soy milk
- 125ml of fresh milk
Image: Collection
Step 2: Make the mooncakes
- Combine 50 grams of white sugar, 5 grams of seaweed powder, and a few pandan leaves in 250ml boiling water. Simmer this mixture for 7 minutes over medium heat.
- Afterward, remove the pandan leaves and pour the seaweed powder into the mixture, stirring until it thickens. Transfer the mixture into small molds and freeze for about 15 minutes.
- Meanwhile, heat a mixture of 5 grams of seaweed powder, soy milk, 45 grams of sugar, and 125 ml unsweetened fresh milk until it thickens.
- Then, pour the seaweed mixture into a larger mold, filling only half. Chill in the fridge for 15 minutes.
- After the waiting period, take out the mixture, add another layer of seaweed, and pour the remaining seaweed mixture to fill the mold. Place the mooncakes in the fridge, wait for them to set, and enjoy.
3. Tips for making mooncakes for diabetics
When making mooncakes for diabetics, avoid using regular sugar. If necessary, use sugar specifically designed for diabetics or sugar substitutes. Choose ingredients that are beneficial to health.
Despite this, individuals with diabetes should not consume excessive mooncakes in one day. It's recommended to divide them into small portions. When enjoying mooncakes, consider pairing them with herbal teas that help stabilize blood sugar or sugar-free fruit juices.
Here are some ways to make mooncakes suitable for individuals with diabetes. Hopefully, with this article, you have delicious recipes to create cakes for your loved ones.
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