Mix Sugar Syrup (85 gram), Peanut Oil (25 gram) and Alkaline Water (1/2 teaspoon) together thoroughly.
Sift All-Purpose Flour (125 gram) and Red Yeast Powder (1 1/4 teaspoon) in a bowl. Make a well in the center and pour in sugar syrup mixture. Use a rubber spatula to mix and form a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
Divide dough into 11-12 portions, about 20g each and roll into balls. Wrap the dough around the Lotus Seed Paste (360 gram) filling.
Roll it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray. Bake at preheated oven 170 degrees C (340 degrees C) for 10 minutes.
Remove from oven and rest mooncakes to cool for about 15 minutes.
Then bake the mooncakes again for another 10-15 minutes.
Leave mooncakes to cool down completely before storing in an airtight container. Enjoy!