Lava Custard Mooncakes Recipe

Introduction

Lava Custard Mooncakes offer a delightful blend of rich, molten salted egg yolk filling encased in a tender, buttery crust. This indulgent treat is perfect for special occasions or whenever you crave a touch of traditional Asian sweetness with a modern twist.

Ingredients

• 3 salted egg yolks
• 50 g heavy whipping cream
• 20 g salted butter
• 20 g granulated sugar
• 10 g evaporated milk
• 10 g milk powder
• 2 salted egg yolks
• 1 egg
• 75 g evaporated milk
• 40 g milk
• 40 g granulated sugar
• 30 g milk powder
• 25 g custard powder
• 25 g salted butter
• 12 g condensed milk
• 12 g cake flour
• 70 g salted butter
• 35 g confectioners’ sugar
• 12 g egg yolk
• 13 g evaporated milk
• 130 g cake flour
• 12 g custard powder
• 1 egg yolk
• 1 tbsp water

Instructions

1. Step 1: Prepare the salted egg yolks by cracking open 5 salted duck eggs and separating the yolks. Rinse them under running water, place on a heat-proof plate, spray lightly with Shaoxing wine or similar alcohol to reduce fishiness, then steam over medium heat for 8-9 minutes until cooked.
2. Step 2: For the lava filling, blend 3 steamed salted egg yolks with heavy whipping cream, butter, sugar, evaporated milk, and milk powder until smooth. Heat gently in a non-stick pan until warm (do not boil) to dissolve sugar, then transfer to a cling-wrapped container and freeze for 2-3 hours until firm.
3. Step 3: Remove the lava filling from the container, cut into 15 equal pieces (9-10 g each), shape into balls, and freeze in an airtight container for at least 4 hours or overnight.
4. Step 4: For the custard filling, blend 2 steamed salted egg yolks with egg, evaporated milk, milk, sugar, milk powder, custard powder, butter, condensed milk, and cake flour until smooth. Cook gently in a pan over low heat, stirring until thickened to a dough-like consistency. Cover with cling wrap while hot, and refrigerate once cooled.
5. Step 5: Make the mooncake skin by mixing salted butter and confectioners’ sugar until combined. Add egg yolk and evaporated milk, then sift in cake flour and custard powder. Combine all into a dough, wrap, and refrigerate for 1 hour.
6. Step 6: Divide the custard filling into 15 portions (21-22 g each), shape into balls. Create a deep well in each with your thumb, insert a frozen lava ball, and seal. Freeze the filled custard balls until ready to assemble.
7. Step 7: Divide the dough into 15 balls (18-19 g each). Flatten one dough ball, place a filled custard ball in the center, wrap the dough around it, and seal tightly. Roll gently to smooth.
8. Step 8: Lightly dust a 50 g mooncake mold with flour, dust the filled mooncake, then press into the mold. Release the shaped mooncake and place it on a baking sheet or airtight container. Freeze for at least 4 hours or overnight.
9. Step 9: Preheat the oven to 220°C (425°F). Place frozen mooncakes on a lined baking sheet, spray lightly with water, and bake for 5 minutes. Let cool for 10 minutes on the pan.
10. Step 10: Mix egg yolk and water to make an egg wash. Brush a thin layer over each mooncake and bake for another 8-10 minutes until golden. Avoid overbaking to prevent cracking.
11. Step 11: Enjoy the mooncakes warm for the best molten custard experience. Reheat in oven or microwave to soften the filling again if desired.

Tips & Variations

• Work quickly when handling the lava filling to prevent melting; only take out a few at a time from the freezer.
• Use a fine flour dusting inside the mold to preserve the mooncake pattern.
• Substitute custard powder with cornstarch and a pinch of vanilla extract for a different flavor.
• Adjust sugar to taste in fillings for a less sweet option.

Storage

Store baked mooncakes in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave to warm the filling before serving. Unbaked mooncakes can be frozen for up to 1 month; bake directly from frozen following the recipe baking instructions.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted duck egg yolks that are not freshly steamed?

Yes, you can use store-bought salted egg yolks that have been pre-cooked and cleaned. Steaming fresh yolks helps ensure the best texture, but ready-made yolks work fine as well.

How do I prevent the mooncakes from cracking during baking?

Freeze the mooncakes thoroughly before baking and use a light egg wash. Bake at the recommended temperature and avoid overbaking, as excessive heat dries out the skin and causes cracks.

Lava Custard Mooncakes Recipe

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★★★★★

4.5 from 123 reviews

• Author: Harper
• Total Time: 3 hours 35 minutes active; spread over 3 days including freezing and resting times
• Yield: 15 mooncakes 1x

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Description

Lava Custard Mooncakes are a decadent and traditional treat featuring a soft, tender mooncake skin encasing a rich custard filling with a molten salted egg yolk lava center. This recipe spans over three days to ensure a perfectly balanced texture and flavor, with steamed salted egg yolks blended into creamy lava and custard fillings, wrapped in a buttery, custard-flavored dough, then baked to golden perfection. Ideal for festive celebrations or indulgent dessert moments, these mooncakes offer a delightful contrast of creamy, sweet, and savory notes with a warm, flowing custard core.

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Ingredients

Scale 1x2x3x

Lava Filling

• 3 salted egg yolks (steamed)
• 50 g heavy whipping cream
• 20 g salted butter
• 20 g granulated sugar
• 10 g evaporated milk
• 10 g milk powder

Custard Filling

• 2 salted egg yolks (steamed)
• 1 egg
• 75 g evaporated milk
• 40 g milk
• 40 g granulated sugar
• 30 g milk powder
• 25 g custard powder
• 25 g salted butter
• 12 g condensed milk
• 12 g cake flour

Mooncake Skin

• 70 g salted butter
• 35 g confectioners’ sugar
• 12 g egg yolk
• 13 g evaporated milk
• 130 g cake flour
• 12 g custard powder

Egg Wash

• 1 egg yolk
• 1 tbsp water

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Instructions

1. Preparation Timeline: The recipe is divided into 3 days: Day 1 for preparing lava and custard fillings, Day 2 for making the skin and assembling the mooncakes, and Day 3 for baking.
2. Prepare Salted Egg Yolks: Separate 5 salted duck egg yolks from whites, rinse under running water, and place them on a heat-proof plate. Spray with a small amount of Shaoxing wine or other alcohol to eliminate fishiness. Steam on medium heat for 8-9 minutes until cooked.
3. Make Lava Filling: Blend 3 steamed salted egg yolks with heavy whipping cream, salted butter, granulated sugar, evaporated milk, and milk powder until smooth using an immersion blender. Transfer mixture to a non-stick pan, heat on low just to warm and dissolve sugar without boiling. Pour into a cling-wrapped freezer-safe container and freeze for 2-3 hours until firm. Portion into 15 equal pieces (~9-10 g), shape into balls, and store frozen in an airtight container for at least 4 hours or overnight.
4. Make Custard Filling: Blend 2 steamed salted egg yolks with egg, evaporated milk, milk, granulated sugar, milk powder, custard powder, salted butter, condensed milk, and cake flour until smooth. Cook over low heat in a non-stick pan, stirring constantly until thickened into a dough, avoiding overcooking. Cover with cling wrap while hot to prevent drying, cool completely, then refrigerate until use.
5. Prepare Mooncake Skin: In a medium bowl, cream salted butter and sifted confectioners’ sugar until combined. Add egg yolk and evaporated milk, mixing well. Sift in cake flour and custard powder, mix until incorporated. Wrap dough in cling wrap and rest in refrigerator for 1 hour.
6. Assemble Mooncakes: Remove custard filling from fridge, divide into 15 equal pieces (~21-22 g), shape into balls. Make a deep indentation in each ball and place a frozen lava ball inside, sealing and reshaping quickly. Freeze the filled custard balls again. Similarly, divide skin dough into 15 balls (~18-19 g). Flatten each dough ball, wrap it around the filling, seal, and roll smooth. Lightly flour a 50 g mooncake mold and dust mooncake balls with flour. Press dough balls into mold firmly, then release onto a tray. Place on a freezer-safe container or baking sheet covered with cling wrap to prevent freezer burn. Freeze for at least 4 hours or overnight.
7. Bake Mooncakes: Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper. Remove frozen mooncakes, spray lightly with water to prevent cracking. Bake for 5 minutes, remove and cool on pan for 10 minutes. Mix egg yolk and water to make egg wash. Thinly brush the top of each mooncake. Return to oven and bake for 8-10 minutes until golden brown, ensuring not to overbake to avoid cracks.
8. Serving: For best molten lava effect, serve mooncakes warm. Reheat in oven or microwave to remelt the filling if necessary.

Notes

• The recipe spans over three days to achieve the perfect texture and flavor.
• Work quickly when shaping the filling to prevent the lava from melting.
• Only take out 3 lava balls at a time when assembling to keep them firm.
• Brush egg wash thinly to avoid obscuring mooncake patterns.
• Consume mooncakes warm for optimal molten lava custard experience.
• Mooncakes can be reheated in the oven or microwave to restore runny lava filling.

• Prep Time: 1 hour 30 minutes (including chilling and preparation across days)
• Cook Time: 50 minutes (steaming, frying custard, baking)
• Category: Dessert
• Method: Baking
• Cuisine: Chinese

Keywords: lava custard mooncakes, salted egg yolk mooncakes, traditional Chinese mooncakes, custard mooncakes, molten lava filling