Mooncake

Step 1

In a large bowl, whisk together the 2 cups flour, 3/4 cup golden syrup, 1/3 cup vegetable oil, and 1 teaspoon alkaline water until a soft dough forms. Cover and let rest for 30 minutes.

Step 2

Divide the dough into 8 equal balls (about 2 tablespoons each) and the red bean paste into 8 balls (about 1/4 cup each).

Step 3

Flatten a dough ball into a thin circle, place a red bean paste ball in the center, and wrap the dough around it, pinching to seal. Roll gently into a smooth ball.

Step 4

Press the filled ball into a mooncake mold (or use your hands to shape into a thick disc) and tap out onto a baking sheet lined with parchment paper. Repeat with remaining balls.

Step 5

Preheat oven to 350°F (175°C). Whisk the 1 egg yolk with 1 tablespoon water to make an egg wash. Brush the tops of the mooncakes lightly with the egg wash.

Step 6

Bake for 10 minutes, then remove from oven and brush again with egg wash. Return to oven and bake until deep golden brown, about 10-15 minutes more.

Step 7

Let cool completely on a wire rack. Mooncakes taste best after resting for 1-2 days in an airtight container, allowing the crust to soften.