How to Make Salted Egg Yolk Lava Custard Mooncakes 流心奶黃月餅:

This year, October 4th marks the Chinese Mid-Autumn Festival!  Are you ready to celebrate?  Traditionally, family and friends would gather and enjoy the evening together.  After dinner, it’s the time to head outside the back yard (or the roof of a high-rise building when we were living in Hong Kong) and enjoy desserts, fruit, hot tea, and some mooncakes together!  Of course, and we enjoy each other’s company as well.



I meant to share this post and recipe with you sooner.  But it took me quite a while to fine tune this recipe.   I just wanted to make sure that you’ll be successful in making these in your own kitchen as well.  This way, I do all the leg work in testing recipes so that you don’t have to.  Or, maybe secretly, I’m a perfectionist!



Did you know that some bakeries in Asia had long lines for this particular flavor of mooncake? They are called the infamous Salted Egg Yolk Lava Custard Mooncakes 流心奶黃月餅!  Quite often, customers went empty handed after the long wait because the mooncakes were all sold out by the time the customers got to the counter!  No need to get upset!  Be like me and make your own at home!  Not only there’s no line to wait, you know exactly what ingredients go into your mooncake.  This week’s motto:  Keep Calm, and Bake Your Own Mooncakes!



Oh, but you do have to wait a day after baking these mooncakes before you can enjoy them though.  As do all mooncakes recipes, you need to wait for a day for the mooncake skin to soften and to allow the flavors to get aquatint with each other.  It’s call “回油” in Chinese mooncake baking term.  Afterwards, the skin of the mooncakes will becomes soft, slightly darker in color, and more shiny.  It’s totally worth the wait as the fragrant will be more complex as well!



There are mainly 3 components to this moon cake, the outer layer is the mooncake skin, the second layer is the traditional custard filling, and finally the center, which is the star of this mooncake:  a salted egg yolk lava filling!  It’s so yummy when the lava filling is still warm and it oozes out as you bit into one.  Since you need to wait a day to enjoy them, you’ll need to slightly reheat your mooncake for 10 to 15 seconds in the microwave before serving if you want the floating lava!



This mooncake sounds decadent, but the salty egg yolk balanced well with the sweetness of the custard.  Therefore, this mooncake is not overly sweet, unlike most traditional mooncake fillings.  I hope you enjoy today’s recipe and tutorial!  Thank you so much for stopping by and stay tuned for some Halloween fun recipes in the next few weeks!





Ingredients and Tools Used:
Mooncake Mold (Click here for more information)Mini Silicone Sphere Mold (Click here for more information)
Custard Powder (Click here for more information)
Dry Milk Powder (Click here for more information)
Kitchen Scale (Click here for more information)
Strainers Set (Click here for more information)
Organic Coconut Milk (Click here for more information)
Large Measuring Cup (Click here for more information)
Measuring Spoons Set (Click here for more information)



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Salted Egg Yolk Lava Custard Mooncakes 流心奶黃月餅:
Makes: 20 mini (50g) mooncakes

Ingredients for the Salted Egg Yolk Lava Fillings:
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 Fillings:
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:
Steam the salted egg yolks for 10 minutes or until cooked through. In a large mixing bowl, smashed the salted egg yolks with a fort until they turned into fine crumbs. Whisk the rest of the ingredients together until no big lumps. Pass the mixture through a sieve for a smoother texture.

With a kitchen scale, measure out 15 grams of lava fillings into each cavity of a small sphere shape silicone mold. Place in freezer until completely frozen, about 2 to 3 hours.

To Prepare the Custard Fillings:
In a medium mixing bowl, whisk together custard powder, milk powder, and sugar. Set aside.
In another mixing bowl, lightly beat the eggs, then add in the coconut milk, evaporated milk, and melted butter together. Slowing whisk into the dry ingredients while mixing.

Transfer the mixture to a greased plate and steam over high heat for 10 to 12 minutes or until cooked through. (cooking time might varies depending on the shape of your plate. The wider the plate, the faster the custard will be cooked).

Let the custard cool down. When it’s cool enough to handle, transfer to a plastic wrap, pick up the corner of the plastic wrap and knead the custard until smooth. Chill in the fridge for an hour.
With a kitchen scale, measure out 15 grams of custard fillings and roll each portion into a ball. Cover with plastic and set aside.

To Prepare the Mooncake Dough:
In a large mixing bowl, whisk honey and oil together. Add in flour. Stir with spatula to form dough. Wrap dough with plastic wrap and rest at room temp for 1 hours.

Measure dough into 20 grams portion and roll each one into a ball.

To Assemble:
Line a baking pan with parchment paper or silpat. Set aside.

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 up the edges. Flatten a piece of the dough in your palm until it’s large enough to cover half way of your filling. Wrap the filling in the dough and gently push the dough to cover all the filling and seal up the edges.

Gently roll the filled mooncake to form an oval shaped log. Lightly dust the top of the dough to prevent sticking.

Cover the cavity of the mooncake mold with flour, shake off excess and place the filled mooncake inside. Reverse the mold and place the opening onto the prepare baking pan. Press the handle of the mooncake mold a few times to press the pattern/design onto the filled mooncake. Gently lift up and remove mold from the mooncake. Keep the filled and shaped mooncake to keep cool while you work on the rest.

Chill the mooncakes for 30 minutes before baking.

To Prepare the Egg Wash and Baking the Mooncakes:
In a small bowl, whisk together the egg yolk and water, set aside. Preheat the oven to 350F.

Bake the mooncake for 5 minutes. Take them out of the oven and brush the top and sides with egg wash. Return to the oven with the same temperature and bake for another 15 minutes. Let cool on a wire rack. Place cooled mooncake in an air tight container for 1 to 2 days to softened the skin before serving.

To serve, you can warm the mooncake for 10 to 15 seconds to warm up the lave before eating.