Choose two fillings of your choice and make 18 balls (each weighing 30g).

Allow them to rest in the refrigerator while you prepare the dough.

In a large mixing bowl, combine all-purpose flour, cornstarch, vegetable oil, golden syrup, oat milk, mashed banana, and cashew nuts.

Mix well until it forms a dough.

Knead the dough with your hands for about 5 minutes until it becomes smooth and glossy.

Form the dough into a disc and let it rest in a covered bowl at room temperature for an hour.

Divide the dough into 20g portions and roll them into balls.

Take one ball, place it in your palm, and flatten it into a thin, 3 ½-inch round.

Place a 30g ball of filling in the center of the flattened dough.

Wrap the edges of the dough up around the filling, pinching to enclose it.

Roll the filled dough between your palms into a smooth ball.

Roll it gently into an oblong shape to make it easier to place into the mold.

Tuck the oblong ball into the mold, invert it, and press down firmly but gently to imprint the design.

Place the shaped mooncake on a parchment-lined baking sheet, at least 2 inches apart.

Preheat the oven to 350°F/177°C.

Bake the mooncakes until edges are lightly golden for 10 minutes.

Mix JustEgg and water for the optional egg wash.

Lightly brush a thin coating of the egg wash on top and sides of the mooncakes.

Bake for an additional 8-10 minutes until they turn deep golden brown.

Allow the mooncakes to cool on a wire rack on the baking sheet.

Carefully transfer them to an airtight container once cooled.

Store at room temperature for up to a week. The texture improves with time, achieving a glossy shine and softer exterior after 1-2 days.