Salted Egg Yolk Custard Lava Mooncakes bring the traditional mooncake to the next level. You can taste the lava mooncakes with three different layers, the molten salted egg yolk in the center, eggy custard in the middle, and wrapped all the flavors in one with the flaky cookie likely crust.
Mooncakes are the traditional dessert in China that everyone enjoys during the Mid- Autumn Festival. The traditional mooncakes are divided into two kinds; the Cantonese- style and the Suzhou-style. The Cantonese-style mooncakes are usually made with sweet fillings and soft dough-made crust. In contrast, the Suzhou-style mooncakes taste flakier with pastry shells and filled with savory meat commonly. Both of them are delicious to enjoy. However, the salted egg yolk custard lava mooncakes are special for the combination of the sweet and savory molten filling and taste absolutely delicious and delightful in both warm or cold.
Follow the step-by-step recipe below, and enjoy the best homemade mooncakes with your friends and family in this Mid-Autumn Festival.
What are the ingredients?
Salted Egg Yolk Lava Filling
- Cooked Salted Egg Yolks- They are the salted duck egg yolks which can be found in most Asian grocery store. You can also purchase the raw salted duck eggs, and divide the egg yolks from them. Cook the raw salted egg yolks with a steamer or bake them in the oven. Bake them at 400F preheated oven for 10 minutes with some cooking wine spraying over the top.
- Gelatin Powder
- Coconut Milk
- Corn Starch
- Heavy Whipping Cream
- Granulated Sugar
Custard Filling
- Cooked Salted Egg Yolks
- Eggs
- Granulated Sugar
- Milk
- Heavy Whipping Cream
- All-purpose Flour
- Corn Starch
- Milk Powder
- Unsalted Butter
Mooncake Crust
- All-purpose Flour
- Unsalted Butter
- Granulated Sugar
- Beaten Egg
- Heavy Whipping Cream
- Corn Starch
The equipments you will need to make the mooncakes
- A 50g mooncake mold press set– I got them from Amazon. You can get it by clicking the link.
- A small size saucepan
- A spatula
- An electric whisk or hand whisk
- A food strainer to smash the salted egg yolk
- A baking pan
How do you make the Salted Egg Yolk Custard Lava Mooncakes at home?
Salted Egg Yolk Lava Filling
- Spray the salted egg yolks with a little bit of cooking wine, and steam them for 10 minutes on high heat.
- Smash two steamed salted egg yolks with a food strainer and set them aside.
- In a small bowl, mixing gelatin powder with 2 tablespoons of water and set it for a couple of minutes until the water is fully absorbed.
- Combine coconut milk and corn starch in a different bowl and whisk it until dissolved. Set it aside.
- In a saucepan, cook the heavy whipping cream and granulated sugar to a simmer with medium-low heat. Then, pour the coconut milk mixture into it. Keep whisking the mixture constantly to avoid the lumps stick on the bottom.
- Add the mashed salted egg yolk and gelatin into the mixture and keep whisking until it thickens and smooths out.
- Turn off the heat, and transfer the filling into an airtight clean container with a lid covered. Refrigerate it for one hour before use.
Custard Filling
Smash another three steamed salted egg yolks with a food strainer and set them aside.
- Crack two eggs in a bowl, and whisk it with sugar. Add milk and heavy whipping cream to the same mixture and whisk well.
- Sift all-purpose flour, corn starch, and milk powder into the mixture, and whisk to combine.
- Transfer the batter to a saucepan, bring it to simmer with medium heat. Keep stirring the mixture while cooking it with a spatula. Continue mixing it when adding the mashed salted egg yolks into the custard. Keep stirring and folding the mixture until thickened. Turn off the heat, and add butter to smooth out the texture.
- Transfer the custard to a container with a lid covered and refrigerate it for 1hour before use.
Mooncake Crust
- Soften the butter at room temperature for 15 minutes before use. Beat the butter and sugar with an electric whisk until fluffy.
- Add the beaten egg and heavy whipping cream to the butter, and whisk to combine well.
- Sift all-purpose flour and corn starch into the mixture, and gently combine it into a dough with your hand. Wrap the dough with parchment paper, and refrigerate it for 30 minutes until it is harder.
Assemble the mooncakes
- Remove both salted egg yolk lava filling and custard from the fridge. Evenly divide them into 15 portions, 10g for the lava filling and 25g for the custard.
- Roll each portion of the custard filling into a ball, and flatten it with your palms. Place the salted egg yolk lava filling on the middle of it, seal it from the edge, and roll it into a ball. Repeat the same instructions to make the rest of the fillings. Set them aside with plastic film covered.
- Remove the dough from the fridge, and divide it into 15 pieces 20g each.
- Roll each of the dough into a ball, and flatten it with your palms. Place the filling on the center, and seal it from the edge to wrap it inside. Then, roll the whole piece into a ball.
- And shape it with a mooncake mold. Place the mooncake into the mold, and face it down on the table. Push the mold hard, then release it to get a mooncake out of it.
- Once you get all mooncakes in shape, place them on a baking pan with parchment paper. And keep them in the freezer for 30 minutes before baking.
Bake the mooncakes
- Preheat the oven to 400F.
- Prepare egg wash by mixing 1 egg yolk with 2 tablespoons of water in a bowl.
- Remove the mooncakes from the freezer. Spray the frozen mooncakes with some water on the surface.
- Bake the mooncake for 5 minutes to set them in shape. Then, remove the mooncakes from the oven, gently brush the egg wash over the mooncakes. Then bake them again for another 10 to 15 minutes until them turn into golden brown.
How do you store the Salted Egg Yolk Custard Lava Mooncakes?
- Let the mooncakes cool down completely and store them in an airtight clean container with the lid covered. Leave them at room temperature for 3 days, or refrigerate them for up to 1 week. Since the homemade mooncake doesn’t contain any preservatives, it wouldn’t last too long for freshness. I will recommend you to enjoy the best taste within three days.
- Reheat the mooncake in the microwave for 15 seconds to get the perfect molten lava filling.
More Chinese traditional dessert recipe you may interested
Snow Skin Mooncake with lotus seed paste and durian filling
Rainbow Layer Salted Egg Pastry
Yield: 15
Salted Egg Yolk Custard Lava Mooncakes
Salted Egg Yolk Custard Lava Mooncakes bring the traditional mooncake to the next level. You can taste the lava mooncakes with three different layers, the molten salted egg yolk in the center, eggy custard in the middle, and wrapped all the flavors in one with the flaky cookie likely crust.
Prep Time
2 hours
Cook Time
20 minutes
Additional Time
30 minutes
Total Time
2 hours 50 minutes
Ingredients
Salted Egg Yolk Lava Filling
- 2 Cooked Salted Egg Yolks
- 7g Gelatin Powder
- 10g Coconut Milk
- 3g Corn Starch
- 60g Heavy Whipping Cream
- 15g Granulated Sugar
Custard Filling
- 3 Cooked Salted Egg Yolks
- 2 Eggs
- 40g Granulated Sugar
- 40g Milk
- 35g Heavy Whipping Cream
- 38g All-purpose Flour
- 18g Corn Starch
- 15g Milk Powder
- 30g Unsalted Butter
Mooncake Crust
- 200g All-purpose Flour
- 100g Unsalted Butter
- 30g Granulated Sugar
- 20g Beaten Egg
- 20g Heavy Whipping Cream
- 8g Corn Starch
Instructions
Salted Egg Yolk Lava Filling
- Spray the salted egg yolks with a little bit of cooking wine, and steam them for 10 minutes on high heat.
- Smash two steamed salted egg yolks with a food strainer and set them aside.
- In a small bowl, mixing gelatin powder with 2 tablespoons of water and set it for a couple of minutes until the water is fully absorbed.
- Combine coconut milk and corn starch in a different bowl and whisk it until dissolved. Set it aside.
- In a saucepan, cook the heavy whipping cream and granulated sugar to a simmer with medium-low heat. Then, pour the coconut milk mixture into it. Keep whisking the mixture constantly to avoid the lumps stick on the bottom.
- Add the mashed salted egg yolk and gelatin into the mixture and keep whisking until it thickens and smooths out.
- Turn off the heat, and transfer the filling into an airtight clean container with a lid covered. Refrigerate it for one hour before use.
Custard Filling
Smash another three steamed salted egg yolks with a food strainer and set them aside.
- Crack two eggs in a bowl, and whisk it with sugar. Add milk and heavy whipping cream to the same mixture and whisk well.
- Sift all-purpose flour, corn starch, and milk powder into the mixture, and whisk to combine.
- Transfer the batter to a saucepan, bring it to simmer with medium heat. Keep stirring the mixture while cooking it with a spatula. Combining the mashed salted egg yolks into the custard and keep stirring until thickened. Turn off the heat, and add butter to smooth out the texture.
- Transfer the custard to a container with a lid covered and refrigerate it for 1hour before use.
Mooncake Crust
- Soften the butter at room temperature for 15 minutes before use.
- Beat the butter and sugar with an electric whisk until fluffy.
- Add the beaten egg and heavy whipping cream to the butter, and whisk to combine well.
- Sift all-purpose flour and corn starch into the mixture, and gently combine it into a dough with your hand. Wrap the dough with parchment paper, and refrigerate it for 30 minutes until it is harder.
Assemble the mooncakes
- Remove both salted egg yolk lava filling and custard from the fridge. Evenly divide them into 15 portions, 10g for the lava filling and 25g for the custard.
- Roll each portion of the custard filling into a ball, and flatten it with your palms. Place the salted egg yolk lava filling on the middle of it, seal it from the edge, and roll it into a ball. Repeat the same instructions to make the rest of the fillings. Set them aside with plastic film covered.
- Remove the dough from the fridge, and divide it into 15 pieces 20g each.
- Roll each of the dough into a ball, and flatten it with your palms. Place the filling on the center, and seal it from the edge to wrap it inside. Then, roll the whole piece into a ball. And shape it with a mooncake mold. Place the mooncake into the mold, and face it down on the table. Push the mold hard, then release it to get a mooncake out of it.
- Once you get all mooncakes in shape, place them on a baking pan with parchment paper. And keep them in the freezer for 30 minutes before baking.
Bake the mooncakes
- Preheat the oven to 400F.
- Prepare egg wash by mixing 1 egg yolk with 2 tablespoons of water in a bowl.
- Remove the mooncakes from the freezer. Spray the frozen mooncakes with some water on the surface.
- Bake the mooncake for 5 minutes to set them in shape. Then, remove the mooncakes from the oven, gently brush them with egg wash. Then bake them again for another 10 to 15 minutes until golden brown.
- Enjoy.
Nutrition Information:
Yield:
15Amount Per Serving: Calories: 218Total Fat: 13gSaturated Fat: 6.8gCholesterol: 191mgSodium: 648mgCarbohydrates: 16gFiber: 0.4gSugar: 1.7gProtein: 9.5g