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Recipe: Salted Egg Lava Mooncake 

The Mid Autumn Festival is soon upon us, which means it’s also the time when a galore of mooncakes are available for purchase in various establishments. Unusual flavours on the market could be on the expensive side, so why not try making some of your own instead? Margarita is once again back to share some of her very own mooncake recipes with our lovely readers, just in time for the festivities!

Salted Egg Lava Mooncake 

by Margarita Lee

Margarita Lee

Ingredients:

Dough 

  • 50g Unsalted butter
  • 100g Cake flour 
  • 25g Sugar
  • 12g Egg 
  • 12ml Coconut cream 
  • 10g Custard powder

Lava filling

  • 1 Mashed salted egg yolk
  • 5g Unsalted butter
  • 10g Sugar
  • 15g Milk powder
  • 10ml Coconut cream
  • 50ml Milk

Filling

  • 3 Salted egg yolks
  • 20g Unsalted butter
  • 10g Egg yolk
  • 30g Castor sugar
  • 55ml Coconut cream
  • 1/16 tsp Salt
  • 15g Cake flour
  • 10g Custard powder
  • 10g Milk powder

 

Lava method:

  1. Steam the salted eggs and mash them through a sieve. 
  2. Combine all remaining ingredients in a saucepan. 
  3. Simmer ingredients over low heat and fully combine with salted egg mash to become a sauce. (Note: Do not overcook or it will become too thick.)
  4. Pour into a small container (4x8in) and freeze it to set.
  5. Divide into 8 once frozen.

Filling method:

  1. Combine all wet and dry ingredients except the salted egg yolks and butter in a saucepan. 
  2. Whisk over low heat for about 2 minutes until smooth and thickened.
  3. Mix with mashed and sieved salted egg yolks and softened butter. 
  4. Leave to cool completely.
  5. Once cooled, shape into 8 balls (20g each).

Dough method:

  1. Cube cold butter. Set aside.
  2. Sieve dry ingredients together onto a rolling board.
  3. Make a well and add in half the wet ingredients.
  4. Use your fingertips to rub the butter into the mixture until it forms a breadcrumb texture.
  5. Add in remaining wet ingredients.
  6. Knead 2 or 3 times until it forms a dough. Chill for 1-2 hours.

Assembly:

  1. Divide the dough (25g), lava and filling (20g each) into 8 portions. 
  2. Wrap lava pieces with filling and shape into a ball. 
  3. Return them to the fridge for a minimum of 20 minutes.
  4. Shape dough into a ball and flatten it with your palm. Keep the shape circular.
  5. Place the filling ball in the centre of the dough and wrap until completely covered.
  6. Close the dough ends at the top with your fingers and shape into a smooth ball.
  7. Lightly flour the mooncake mold and place dough inside.
  8. Press down gently but firmly and remove. Chill for 1 hour. 
  9. Preheat oven at 180°C.
  10. Bake for 5 minutes, then remove mooncakes from the oven and brush them with an egg yolk and water mixture. 
  11. Return to oven for 15 minutes.
  12. Cool completely on a rack and keep in an airtight container for 1-2 days to soften the pastry.
  13. Before serving, heat for 10-15 seconds in the microwave for a gooey lava centre.

 

For more recipes, check out Margarita’s Facebook page at Umummy Food!

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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