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)



Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Happy Mid-Autumn Festival!

Today, September 19th, is Mid-Autumn Festival (中秋節 in Chinese).  It’s a popular harvest festival celebrated by Chinese and Vietnamese, dating back over 3,000 years.  The Mid-Autumn Festival is held on the 15th day of the eighth month in the Chinese calendar, which is usually around late September or early October in the Gregorian calendar.   The moon is supposedly at its fullest and roundest.  When my Little Boy saw how bright and round the moon was a couple nights ago, he already requested to have dessert out in the back yard area after dinner on the day of Mid-Autumn Festival.  That’s what we did in the past few years as well.   

 

Since I didn’t make a new moon cake recipe this year for Mid-Autumn Festival, I just wanted to share with you what we had in the past few years.  Such as these traditional moon cakes from the picture above.  Click here to see similar product.



Or these Ice-Skin Mooncakes that I made a couple years ago.   They were made with Matcha (Green Tea) Powder and pomegranate juice, so the colors are all natural.  Click here for the recipe.  If you’re feeling adventurous and want to make your own moon cakes, check out these moon cake molds here.




Or, try these Dark Chocolate Panna Cotta that I made from last year.  I know, they are not quite the traditional type of Mid-Autumn Festival food but a scrumptious one.  Click here for the recipe.




But very likely, I’m going to make my family’s favorite Asian dessert/snacks:  Black Sesame Seed Mochi!  Please click here for the recipe.  I know my kids will have fun help rolling the dough and wrapping these mochi with me. 

Last but not least, I want to wish you all a wonderful Mid-Autumn Festival, 中秋節快樂 and 人月兩團圓.  Until next time, take care.