Traditional Adzuki Mooncake

Combine the golden syrup and 3 tablespoons of peanut oil in a small saucepan over low heat, stirring occasionally until the mixture becomes very warm and the syrup is easily stirrable, approximately 3 minutes.

In a separate mixing bowl, whisk together the cake flour, baking soda, and salt until well combined.

Stir in the golden syrup to form a smooth dough. Cover with plastic wrap and refrigerate for at least 4 hours.

In another saucepan, combine the adzuki beans and water over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the beans are tender, roughly 1 hour.

Drain the cooked beans and allow them to cool for 10 minutes before blending in a blender or food processor.

Heat 1/4 cup of peanut oil over medium heat in the same saucepan used for boiling the beans. Stir in the pureed adzuki beans along with the white sugar and cook until the bean paste sticks to the spoon, taking around 10-20 minutes.

Stir in the wheat starch and transfer to a mixing bowl. Chill in the refrigerator until cold.

Preheat your oven to 375 degrees F (190 degrees C). Grease a baking sheet with non-stick spray.

Divide the dough and filling each into 8 equal portions, then roll them into balls. Flatten the dough balls slightly by pressing them with your palms to form circles large enough to hold a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the dough around it, and pinch the edges together. Roll the mooncakes in all-purpose flour to coat them evenly; shake off any excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press them gently to flatten slightly.

Mist the mooncakes lightly with water. Bake in the preheated oven for 8 minutes. Remove them from the oven and reduce the temperature to 300 degrees F (150 degrees C).

Brush the tops of the mooncakes with beaten egg yolk, applying more yolk to the top than to the sides. Return them to the oven and bake until golden brown, approximately 15 minutes more.