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Mooncake Recipe (with Salted Egg Yolk Custard Filling)

Mooncake Recipe (with Salted Egg Yolk Custard Filling)
These Mooncakes are so delicious with Salted Egg Yolk Custard filling. Instead of buying the ready made mooncakes, why not try and bake your own. They are much tastier and easier to make. Here’s a tip, when you buy the mooncake molds, buy the 50g ones. You can purchase it in Lazada, Shopee or any online stores. You can make them in 25g filling and 25g skin to make the perfect ratio of taste. Ideal as little gifts for family and friends. 
Cooking Notes: Homemade substitute for alkaline water (or also known as Lye Water) is 2 teaspoon baking soda mixed with 4 teaspoons of water. Mix it well, do this in a container so you can keep the rest for the next batch of moon cakes. Plus it’s easier to mix by just shaking the container.
This Salted Egg Yolk Custard is also versatile, because you can not only used it for mooncakes but to any of your pastries and bread recipe fillings!
Salted Egg Yolk Custard Filling

Yield: 12 moon cakes

Mooncake Recipe (with Salted Egg Yolk Custard Filling)


  • For the Salted Egg Yolk Custard: (Yield: 400g)
  • 6-8 salted egg yolks (cooked)
  • ½ cup sweet potatoes, steamed until very soft (orange colored Camote to add color)
  • ⅓ cup castor sugar
  • ½ cup milk powder
  • 2 tbsp. custard powder
  • 5 tbsp. melted butter
  • 1 tbsp. glutinous rice flour
  • For Mooncake Skin: (Make Ahead – Overnight)
  • 6 ¼ tbsp Golden syrup (or Light Corn syrup, Honey, Maple or Sugar Syrup)
  • 2 ¼ tbsp Oil 
  • 2 teaspoon Lye Water or Alkaline water (Substitute: 2 tsp baking soda + 4 tsp water)
  • 1 ¼ cup Cake flour (150g)
  • For Egg Wash: 1 yolk + 1 tsp milk
  • Materials: 50g size mooncake mold


  1. For the Mooncake Skin: In a large bowl, mix all wet ingredients. Sift in flour mix and combine
  2. Place inside the freezer or sandwich bag and chill for about 4 hours or overnight.
  3. Make the Filling: In a blender (or using an electric mixer), add the sweet potatoes and salted egg yolk. Blend until smooth and fine. Add the custard powder, sugar, milk powder and about 2 ½ tablespoon of melted butter. Blend until very fine and smooth in texture.
  4. Then transfer it to a non-stick pan. Over low heat, add 2 ½ tbsp melted butter. Place the filling in the pan and stir fry until all the butter is well mixed. Add the glutinous rice flour, continue to stir fry until the moon cake filling becomes dry. 
  5. Turn off the heat. Let it cool completely. Then you may start to shape into balls about 25g each. If it is too dry to your preference, just add a little melted butter. You may adjust sweetness to your own taste. 
  6. Baking Time: Once the mooncake skin is chilled, take out, divide into 25g pieces then roll into a ball.
  7. Use corn flour for the surface and dust the mold so it doesn’t stick.
  8. Roll out the skin and wrap it around a filling then put it in a well floured mold and press down to form a shape. 
  9. Transfer them on a greased baking sheet and leave in the fridge to chill for an hour.
  10. Preheat the oven at 160°C for 15 minutes. A well preheated oven helps to keep its shape.
  11. Bake in the middle of the oven shelf for 5 minutes then take out to brush with egg wash on top. 
  12. Then rotate the tray and put back in the oven for another 5 minutes. (if you’re making bigger moon cakes then cooking time should be adjusted).
  13. Let it cool on a wire rack for about 10 minutes. Serve and enjoy!