Mix golden syrup, oil and alkaline water very well in a bowl.
Add flour to mixture and knead into a soft dough. Leave dough to rest for 30 minutes.
Split the dough into 20-25g each.
Flatten dough. Wrap the dough neatly over the lotus paste ball.
Press dough into a mooncake mould dusted with corn starch and press the mould and release the mooncake. Place mooncake on greased tray. Water spray lightly on the mooncakes. This will prevent the mooncakes from cracking.
Bake in the oven for 7 minutes. Take it out & brush with egg, then bake for another 13-15minutes. Remove from oven and let mooncakes cool.
Mooncakes can be eaten on the 2nd-3rd day after baking.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
