Did you know that some bakeries in Asia had long lines for this particular flavor of mooncake? These are the infamous Salted Egg Yolk Lava Custard Mooncakes 流心奶黃月餅!
Quite often, customers went home empty-handed after the long wait because the mooncakes were sold out by the time they got to the counter! But don’t worry!
Skip the line and make your own at home! Not only will there be no wait, but you’ll also know exactly what goes into your mooncake.
Components of Salted Egg Yolk Lava Custard Mooncakes
Ingredients and Tools Used
Mooncake Mold
Mini Silicone Sphere Mold
Custard Powder
Dry Milk Powder
Kitchen Scale
Strainers Set
Organic Coconut Milk
Large Measuring Cup
Measuring Spoons Set
Salted Egg Yolk Lava Custard Mooncakes 流心奶黃月餅
Makes: 20 mini (50g) mooncakes
Ingredients for the Salted Egg Yolk Lava Filling
• 5 salted egg yolks, steamed and smashed
• 7 tablespoons of butter, melted
• 1/2 cup powdered sugar
• 1/4 cup custard powder
• 1/2 cup milk powder
• 5 tablespoons evaporated milk
Ingredients for the Custard Filling
• ½ cup custard powder
• ½ cup milk powder
• 3 tablespoons sugar
• a pinch of kosher salt
• 1/2 cup coconut milk
• 5 tablespoons evaporated milk
• 2 large eggs
• 2 tablespoons melted butter
Ingredients for the Mooncake Dough
• 1 ½ cups all-purpose flour
• ½ cup honey
• ¼ cup vegetable oil (such as peanut oil)
Ingredients for the Egg Wash
• 1 large egg yolk
• 1 teaspoon water
To Prepare the Salted Egg Yolk Lava Fillings
1. Steam the salted egg yolks
Steam the salted egg yolks for 10 minutes or until cooked through. In a large mixing bowl, smash the salted egg yolks with a fork until they turn into fine crumbs. Whisk the rest of the ingredients together until smooth and free of lumps. Pass the mixture through a sieve for a smoother texture.
2. Mold the Lava Fillings
Using a kitchen scale, measure out 15 grams of lava filling into each cavity of a small sphere silicone mold. Place the mold in the freezer for about 2 to 3 hours or until completely frozen.
To Prepare the Custard Fillings
1. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the custard powder, milk powder, and sugar. Set aside.
2. Combine Wet Ingredients
In another mixing bowl, lightly beat the eggs, then add the coconut milk, evaporated milk, and melted butter. Slowly whisk into the dry ingredients while mixing.
3. Steam the Mixture
Transfer the mixture to a greased plate and steam over high heat for 10 to 12 minutes or until cooked through. (Cooking time may vary depending on the shape of the plate; the wider the plate, the faster the custard will cook.)
4. Cool and Knead the Custard
Let the custard cool down. Once it’s cool enough to handle, transfer it to plastic wrap, pick up the corner of the wrap, and knead the custard until smooth. Chill in the fridge for an hour. Measure out 15 grams of custard filling and roll each portion into a ball. Cover with plastic and set aside.
To Prepare the Mooncake Dough
1. Combine Honey and Oil
In a large mixing bowl, whisk honey and oil together. Add in the flour and stir with a spatula to form a dough. Wrap the dough with plastic wrap and let it rest at room temperature for 1 hour.
2. Divide and Roll the Dough
Measure dough into 20-gram portions and roll each one into a ball.
To Assemble the Mooncakes
1. Prepare the Mold
Dear Lykkers, line a baking pan with parchment paper or a Silpat and set aside.
2. Assemble the Fillings
Take a piece of the custard filling and flatten it slightly in your palm. Wrap a piece of the frozen lava filling in the middle and seal the edges. Flatten a piece of the dough in your palm until it’s large enough to cover halfway of your filling. Wrap the filling with the dough and gently press it to seal the edges.
3. Shape the Mooncake
Roll the filled mooncake into an oval-shaped log. Lightly dust the top of the dough to prevent sticking.
4. Mold the Mooncake
Cover the cavity of the mooncake mold with flour, shake off the excess, and place the filled mooncake inside. Reverse the mold and place the opening onto the prepared baking pan. Press the handle of the mooncake mold a few times to press the pattern/design onto the mooncake. Gently lift the mold and remove it from the mooncake. Keep the filled and shaped mooncakes cool while working on the rest.
5. Chill Before Baking
Chill the mooncakes for 30 minutes before baking.
To Prepare the Egg Wash and Bake the Mooncakes
1. Make the Egg Wash
In a small bowl, whisk together the egg yolk and water. Set aside.
2. Preheat and Bake
Preheat the oven to 350°F (175°C). Bake the mooncakes for 5 minutes. Take them out of the oven, brush the top and sides with egg wash, and return to the oven for another 15 minutes. Let the mooncakes cool on a wire rack.
3. Store and Serve
Place the cooled mooncakes in an airtight container for 1 to 2 days to soften the skin before serving. To enjoy, warm the mooncakes for 10 to 15 seconds in the microwave to bring back the flowing lava before eating!
