In a large bowl, mix the flour, golden syrup, lard, and alkaline water. Knead the mixture until it forms a soft, pliable dough. About 5-7 minutes should suffice. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling. If using Lotus seed paste, ensure it’s well-combined and smooth. Fold in chopped mixed nuts and melon seeds for added texture.

After resting, divide the dough into equal portions (about 50 grams each) and the filling into small balls (25 grams each).

Flatten each piece of dough in your palm and place a ball of filling in the center. Carefully fold the edges of the dough over the filling and pinch to seal, shaping it gently into a ball.

Roll the filled dough balls in flour to prevent sticking, then place them into a mooncake mold. Press gently to shape them, and then carefully remove from the mold.

Preheat your oven to 350°F (175°C). Arrange the mooncakes on a baking sheet lined with parchment paper and brush the tops with egg wash.

Bake the mooncakes for about 25-30 minutes, or until they are lightly golden. Allow them to cool completely before serving.