Custard and Salted Egg Yolk Snowskin Mooncake

Mid-autumn festival is just about two weeks away, and it is celebrated on the 15th day of the 8th month of the Lunar calendar. Mooncake, a round shape Chinese pastry, is traditionally eaten during the festival with family members to symbolize completeness and reunion. There are several types of mooncakes, but are mainly classified into baked and no-bake mooncakes. This year, I attempted to make my own mooncakes, known as snowskin mooncake (冰皮月饼), which does not require baking and must be kept chilled.

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From left: (Pink) Rose, pistachio and lotus paste mooncake; (Yellow) rum and raisin cream cheese mooncake; (Green) Custard and salted egg yolk mooncake; (Ivory) Osmanthus flower and mung bean paste mooncake.

To make snowskin mooncake, cooked glutinous rice flour is required. I bought it directly from a baking supply store, or you can also cook it yourself using raw glutinous rice flour. To do so, simply cook the glutinous rice flour without any oil in a frying pan over low to medium heat, stirring occasionally. Once the glutinous rice flour turns slightly yellowish or ivory, it is cooked. Let the cooked flour cool down completely before using.

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Kou Fien” or cooked glutinous rice flour is a main ingredient for the snowskin. We also need mooncake moulds, which are traditionally made of wood but nowadays plastic moulds are quite common as well.

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Matcha flavoured snowskin mooncake with lotus paste, salted egg yolk and custard filling

Ingredients (Yield: 20 pieces, 45 g each)

(A) Snowskin
Cooked glutinous rice flour 100g
Icing sugar 125g
Butter 30g
Cold water 100g
Natural green colouring powder 1 tsp
Matcha powder 1 Tbsp

(B) Custard Filling
Melted butter 45g
Eggs 2 no.
Custard powder 3 Tbsp
Milk powder 40g
Icing sugar 3 Tbsp

Salted egg yolk 5 no.
Rice wine or Chinese cooking wine 1 Tbsp
Lotus paste 360g

Extra cooked glutinous rice flour for coating

Method

  1. To prepare the custard filling: Combine all the ingredients in a mixing bowl. Transfer the mixture to a saucepan and cook until it is thick. Stir using a whisk continuously. Cool and chill the mixture in the fridge for at least 2 hours. Then, divide the custard into 20 pieces, 8 g each.
  2. To prepare the filling: Bake the salted egg yolks at 150 degree Celsius for about 15 minutes or until cooked. Spray them with some rice wine, and then quarter the egg yolks. Set aside to cool completely.

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    Salted egg yolks which have been baked and drizzled with rice wine.
  3. Divide the lotus paste into 20 pieces, 16 g each. Round them and set aside.
  4. Once the custard filling and egg yolks are cooled, wrap a portion of custard around a quartered egg yolk. Then, wrap a portion of the lotus paste around it in order to create layers. Keep the filling balls chilled. You can also make the fillings one day ahead.
  5. To prepare the snowskin: In a mixing bowl, mix cooked glutinous rice flour, sifted icing sugar, matcha powder and green powder coloring together. Rub in the cold butter cubes with your finger tips, until the mixture resembles fine bread crumbs.
  6. Pour in cold water. Mix the dough evenly and it will the side of the bowl. Divide the dough into 20 pieces, 18 g each.
  7. Wrap each portion of the filling ball with a portion of the snowskin. Round it with your palms, and coat it lightly with cooked glutinous rice flour.
  8. Place the mooncake in a mooncake mould. Press it with your palm to print the pattern. Overturn and gently knock the mould to remove the mooncakes. Repeat steps 7 and 8 to finish all the dough and fillings.
  9. Refrigerate the mooncakes in an airtight container. They are best eaten within 2 – 3 days. The mooncakes can be frozen up to 3 weeks. Thaw in the fridge before serving.

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8 Comments

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