• In a bowl, add golden syrup, 40 ml vegetable oil, 4 ml alkaline water and 160 g flour, and gently fold with a spatula until well combined.
• Cover and set aside for 30 minutes.

• In a bowl, add egg yolk and whisk in 1 tbsp milk. Set aside.
• Preheat oven to 160°C.

• Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside.
• Roll 45 g lotus paste into a ball, then wrap in mooncake dough.
• Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns.
• Lightly tap on a flat surface for the mooncake to pop out. Repeat for all.

| For these mini mooncakes, add a quarter of a salted egg yolk in the center of the lotus paste filling for another traditional touch

• Transfer mooncakes to a baking tray lined with baking paper, and lightly brush with egg wash.
• Bake at 160°C for 30 - 45 minutes.

| This recipe makes approximately 2 - 3 full sized mooncakes