Preheat your oven to 175°C (350°F) and prepare a baking tray with parchment or a silpat baking mat.
Divide your mooncake dough into 12 pieces. Your dough should weigh roughly 216g, so each piece should weigh about 18g.
Dust a work surface, rolling pin and mooncake mold with flour.
Using your rolling pin, roll out one piece of your mooncake dough to a rough 3 ½ inch circle.
Place your maple nut ball in the center and wrap the mooncake dough around it. Pinch the edges to seal the filling inside. It might not completely cover the filling at first but keep pressing and pushing the dough. The mooncake dough is fragile, so be gentle. Roll the mooncake ball around in your hands to form an even shape. Lightly dust with flour. Repeat with the rest of your dough and filling.
Now, take your flour-dusted mooncake mold and put your mooncake ball inside. Turn it upright onto your baking tray and press the plunger down with medium pressure to impress the pattern into the mooncake skin. Lift the mold up while simultaneously pushing down on the plunger to release the mooncake. Repeat with the rest until you have 12 mooncakes ready to be baked!