Mooncake Dough
1. Mix golden syrup, oil and lye water.
2. Add sifted Prima Hong Kong Flour, mix gently until a soft dough forms.
3. Cover and rest 2 hrs at room temperature.

Pistachio Kunafa Filling
1. Mix toasted kataifi with pistachio cream.
2. Divide into 5 balls.
3. Place into 5 baking cups (44mm).

Chiffon Cake Filling
1. Whisk egg yolk with oil, milk and vanilla extract.
2. Add sifted Prima Cake Flour and mix well.
3. Whip egg white with sugar till firm peaks and gently fold into egg yolk batter.
4. Fill chiffon cake batter over the kataifi balls in baking cups.
5. Bake at 150°C for 20-25 min.
6. Freeze the chiffon cakes until firm (> 30min), while waiting for the mooncake dough to rest.

Assembling
1. Measure out 55g mooncake dough for wrapping each chiffon cupcake.
2. Place into 75g-moocake plunger, push firmly and press out.
3. Mist the mooncakes.
4. Bake at 200°C for 5-6 mins.
5. Gently egg wash and then bake at 160°C for another 9-11 mins.

Makes Approx. 5 Mooncakes