Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (40g) golden syrup
  • 1/4 cup (60ml) vegetable oil
  • 1/4 teaspoon alkaline water (lye water)
  • 2 cups (500g) white lotus seed paste
  • 1/2 cup (75g) mixed nuts (such as walnuts, almonds, and hazelnuts), roughly chopped
  • 2 tablespoons (30g) sugar (optional, adjust to taste)

Instructions:

  1. In a bowl, combine flour and golden syrup.
  2. Add vegetable oil and alkaline water; mix until a dough forms.
  3. Knead gently until smooth; let rest for 30 minutes.
  4. In another bowl, mix white lotus paste and chopped nuts; add sugar if desired.
  5. Divide into 12 equal portions (about 45g each); roll into balls.
  6. Preheat the oven to 350°F (175°C).
  7. Divide the dough into 12 equal portions (about 30g each).
  8. Flatten each dough portion, place a filling ball in the center, and fold dough around it.
  9. Roll gently into a ball, then place in the mooncake mold; press firmly to shape.
  10. Place mooncakes on a baking sheet lined with parchment paper.
  11. Bake for 20-25 minutes until lightly golden.
  12. Remove and allow to cool completely.
  13. Let mooncakes rest for a day to develop flavor; store in an airtight container.