Mix dough ingredients in a clean bowl. For best results, use hands to knead the dough until the dough comes together)
Divide the dough into 6 equal-sized pieces and roll into a ball (about 20-30 grams of dough each)
Prepare the filling- roll the sweetened white bean paste filling into a heaping tablespoon-sized balls (about 30g). You can also mix add ins such as nuts, seeds, dried fruits, or add flavoring/coloring to the bean paste before rolling.
Flatten the dough into a thin disk using the palms of your hands, place about 30g of filling in the middle.
Cover the filling with the dough and gently squeeze the dough into a ball**
Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry. The bottom of the cakes should be lightly browned.
For best flavor and texture, let the mooncakes cool in the fridge overnight (or at least 8 hours) sealed inside an airtight container. This extra step ensures that the mooncake crust to soften and become more chewy, rather than tough.