Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (30g) golden syrup (or light corn syrup)
  • 1/4 cup (60ml) vegetable oil
  • 1/2 teaspoon alkaline water (lye water)
  • 1 ½ cups (270g) white lotus seed paste
  • 2 tablespoons (30g) sugar (adjust to taste)
  • Optional: 1 tablespoon (15g) melon seeds or salted egg yolks (1 yolk per mooncake)

Instructions:

  1. In a mixing bowl, combine flour, golden syrup, vegetable oil, and alkaline water. Mix until a smooth dough forms. Knead gently for a few minutes until pliable. Cover with plastic wrap and refrigerate for at least 30 minutes.
  2. If using melon seeds, toast them lightly in a pan. Combine white lotus seed paste and sugar in a bowl and mix well. Portion the filling into 10 equal balls (approximately 30g each).
  3. Divide the chilled dough into 10 pieces (approximately 25g each). Flatten the dough into a disc and wrap it around a filling ball, sealing it well. Dust with flour and place into the mooncake mold. Press to shape.
  4. Preheat the oven to 350°F (175°C). Arrange the molds on a parchment-lined baking sheet. Bake for 10 minutes. Remove from oven and let cool for 10 minutes. Brush lightly with egg wash. Return to the oven and bake for an additional 15-20 minutes or until golden brown.
  5. Allow the mooncakes to cool completely. For best flavor, let them sit for 4 hours or overnight to soften.