Taiwanese Mooncakes with Red Bean Paste Filling

In a large bowl, mix the all-purpose flour, golden syrup, vegetable oil, and lye water (if using) until a smooth dough forms. Cover and let it rest at room temperature for 30 minutes.

Divide the rested dough into 8 equal portions. Roll each portion into a ball and flatten slightly into a disc. Divide the red bean paste into 8 equal portions and roll into balls.

Take one dough disc, place a red bean paste ball in the center, and wrap the dough around it, sealing the edges completely. Repeat with all portions.

Lightly dust a mooncake mold with flour. Place a filled dough ball into the mold, press firmly to shape, then gently tap to release the mooncake. Repeat for all mooncakes.

Preheat the oven to 180°C (350°F). Place the mooncakes on a baking sheet lined with parchment paper, leaving space between them.

In a small bowl, whisk the egg yolk with water to make an egg wash. Lightly brush the tops of the mooncakes with the egg wash.

Bake in the preheated oven for 10 minutes. Remove, brush again with egg wash, then bake for another 10-15 minutes until golden brown, as shown in the image.

Let the mooncakes cool completely on a wire rack before serving. They are best enjoyed at room temperature during spring festivities.