Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours.
Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours.
Divide pastry dough into small 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays.
Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.