In a bowl, stir
Golden Syrup (3 Tbsp)
Water (3/4 tsp)
Vanilla Extract (1/4 tsp)
Vegetable Oil (1 1/2 Tbsp)
and continue to mix well.
In a bigger bowl with the syrup mixture, add in
All-Purpose Flour (3/4 cup)
and mix well.
Gently knead the dough using a spatula till smooth, about 30 seconds. Wrap with cling wrap and leave to rest for at least 3 hours.
Preheat your oven to 350 degrees F (180 degrees C).
Dust the dough with some flour. Give the dough a light kneading to smoothen it. Divide dough into 15 gram pieces. Shape each piece of dough into a ball.
Lotus Seed Paste (1 1/3 cups)
into 35 gram pieces. Shape those into balls as well.
Roll each dough ball over some flour. Dust your hands with flour and flatten each dough into a small disc.
Wrap it around the filling and shape it into a ball until the filling is completely covered. Dust your hands with some flour to avoid the dough from sticking.
Lightly dust the wrapped dough with some flour.
Press it into the mooncake mold and shake the mooncake out.
Place mooncake on a baking tray lined with parchment paper. Spray some water on the mooncakes to prevent the mooncakes from cracking during baking. Bake them for 10 minutes.
Remove them from the oven and leave them to cool for 25 minutes. This is to prevent the filling from expanding and cause the crust to crack.
Water (1 Tbsp)
for the egg wash. Brush the top of the mooncakes. Return to oven and continue to bake for another 12 to 15 minutes until golden brown.
Leave the mooncake to cool completely and store in air tight containers. Wait for a day for the mooncakes' skin to soften before serving.