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Lava Custard Mooncake (Makes 12 mooncakes)

Lava Custard Mooncake (Makes 12 mooncakes)

Learn how to make Lava Custard Mooncake with Philips Kitchen Appliances. Share with your friends and family!

Ingredients

  • Lava Filling Ingredients:
  • Salted egg yolk 1 pc
  • Unsalted butter 15 g
  • Gelatin powder 2g
  • Custard powder 7g
  • Icing sugar 25 g
  • Whipping cream 30 g
  • Chinese rose with a dash
  • Water 30g
  • Salt a pinch
  • Custard Filling Ingredients:
  • Salted egg yolks 3 pcs
  • Cake flour 12g
  • Unsalted butter 30g
  • Custard power 12g
  • Milk power 12g
  • Egg wash 20g
  • Coconut milk 65g
  • Condensed milk 16g
  • Chinese rose with a dash
  • Sugar 35g
  • Salt a pinch
  • Pastry Ingredients:
  • Cake flour 180g
  • Unsalted butter 100g
  • Custard power 12g
  • Icing sugar 45g
  • Egg wash 15g
  • Coconut milk 10g
  • Whipping cream 15g

Directions

  • Method – Lava Filling:
  • Melt the unsalted butter by placing it in a container set in hot water.
  • Mix the custard power, salt and icing sugar. Then stir in the melted unsalted butter and whipping cream.
  • Mix the gelatin powder with water, and melt the gelatin powder by placing it in a container set in hot water. Combine all of the above mixture.
  • Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
  • Mix the salted egg yolk paste with the mixture and cook until all ingredients are melted.
  • Sieve the lava filling.
  • Divide the filling into 12 pieces each weighing 7g. Wrap the pieces separately in cling film and refrigerate for 2 hours until set.
  • Using the cling film, knead each piece of filling into a ball. Refrigerate for at least 1 day.
  • Method – Custard Filling:
  • Add a dash of Chinese rose wine to the salted egg yolk, put into the Airfryer baking tray bake at 120°C for 10 minutes. Then take out the salted egg yolk and knead into a paste.
  • Sieve the cake flour, custard powder and milk powder. Then, add sugar and salt.
  • Mix the egg wash with the above powder mixture. Slowly stir in the coconut milk and condensed milk. Whisk until mixture is smooth and sieve.
  • Place the mixture on a large plate and put the butter on top. Steam over water for 5 minutes until the butter is melted. Stir well with a spoon. Steam for another 5 minutes and stir. Repeat 3 times. Steam the mixture for a total of 20 minutes
  • Add the steamed custard to the mashed salted egg then mix well, knead well by hand and cool down to room temperature then refrigerate until it hardens.
  • Divide the filling into 12 equal portions each weighing about 17g. Put one piece of chilled lava filling into each piece of custard filling and knead into a ball. Refrigerate.
  • Method – Pastry:
  • Put the icing sugar and butter into a big bowl. Whisk well.
  • Stir in the egg wash, whipping cream and coconut milk.
  • Sieve the cake flour and custard powder into the mixture. Knead well. Wrap in cling film and refrigerate for at least 1 hour.
  • Method – Lava Custard Mooncake:
  • Take the pastry dough out of the refrigerator. Divide it into portions weighing 28g each and knead into a ball.
  • Place the dough in a zip lock bag or under cling film. Then, flatten it into a circle with hand or rolling pin. The dough pieces should be thinner along the rim.
  • Wrap one piece of custard filling in the dough.
  • Sprinkle flour on the mooncake and mould. Knead into a cylinder and place it in the mould. Press lightly with hand.
  • Turn the mould upside down. Press 10 times and remove the mooncake.
  • Refrigerate the pressed mooncakes for 1 hour.
  • Preheat the Airfryer at 200°C for 10 minutes. Spray water on the mooncakes before placing them on the baking tray. Bake at 200°C for 5 minutes
  • Remove the baking tray along with the mooncakes. Brush on the egg wash. Let the mooncakes sit in room temperature for 10 minutes.
  • Brush on egg wash again and bake at 200°C for 4 minutes.
  • Remove the baking tray along with the mooncakes. Brush on the syrup. Put back into Airfryer and bake at 200°C for 1 minutes.
  • Tips:
  • Reheat the mooncakes in the Airfryer before consumption for better taste.
  • Syrup can be made by mixing 1 part of granulated sugar with 1 part of hot water.
  • Moon cake mold can be purchased at the baking shop
Lava Custard Mooncake (Makes 12 mooncakes)

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