• Prep Time 60 minutes
  • Cook Time 25 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This flaky-skin mooncake is using two types of egg yolks – salted duck egg and century egg – for the filling. It is absolutely delicious when eaten hot.

Recipe Ingredient

  • Salted egg custard:
  • 20g cornflour
  • 20g custard powder
  • 70g caster sugar
  • 1/2teaspoon salt
  • 60ml thick coconut milk
  • 150ml evaporated milk
  • 5 salted egg yolks
  • 8 century egg yolks
  • Water dough:
  • 100g shortening
  • 1tablespoon icing sugar
  • 200g plain flour, sifted
  • 75ml water
  • Oil dough:
  • 150g plain flour, sifted
  • 80g shortening
  • 1/8teaspoon salt


    To make salted egg custard paste:
  1. Place all the ingredients in a heat-proof bowl and mix well - its not necessary to break up the salted egg yolk. Steam over high heat for 20 minutes. Remove from steamer and whisk with a wooden ladle to break up the salted yolk. Cover with cling wrap and leave to cool.
  2. Once cooled, shape the custard paste into 70g balls; flatten the ball and wrap the paste around a century egg. Set aside.
  3. To make water dough:
  4. In a mixing bowl, combine the shortening, and icing sugar. Add flour and water, and mix well to form a soft dough. Knead until smooth. Cover with a tea towel and allow to rest for 30 minutes.
  5. To make oil dough:
  6. Combine flour, shortening and salt to form a soft dough. Divide into 8 equal portions and set aside.
  7. To form the mooncakes:
  8. Roll out the water dough into a long sausage and cut into 8 equal pieces; flatten each into a circle. Place a portion of the oil dough inside the circle and wrap.
  9. Flatten each portion and roll out on a lightly floured surface into a long rectangular shape. Roll up like a Swiss roll. Flatten the Swiss roll again into a rectangle. Roll up, Swiss roll-style, once again.
  10. Roll out the dough into a 20cm diameter circle and place filling in the centre. Wrap the dough around the filling and pinch to seal; trim excess dough.
  11. Bake mooncakes on a greased tray at 180°C, until golden brown, about 20-25 minutes.
  12. Leave mooncakes to cool before storing in airtight containers.

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