Snowskin Mooncakes with Salted Egg Yolk Pumpkin Spice Custard Recipe by Bailey Chu

Bailey Chu is a Subtle Asian Baking member who often enters her amazing and creative bakes into our baking challenges and themed bake-offs. Recently, Bailey submitted these super cute pumpkin and mice-shaped snow skin mooncakes (Cinderella feels here!) and here’s Bailey’s recipe to make snow skin mooncakes with salted egg yolk and pumpkin spice custard. You’ll be using a mooncake mold, but feel free to be inspired and make no-mold mooncakes!

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Snow skin Mooncakes with Salted Egg Yolk Pumpkin Spice Custard

Author

Bailey Chu

Prep time

35 Min

Cook time

50 Min

Inactive time

63 Min

Total time

2 H & 28 M

I decided to merge my love for both western and eastern fall festivities - pumpkin spice and mooncakes 🎃🥮

Ingredients US Metric

Salted Egg Yolk Pumpkin Spice Custard Filling

• 1 1/2 cooked salted egg yolks
• 140 grams pumpkin puree
• 56 grams softened butter
• 120 grams powdered sugar
• 48 grams milk powder
• 48 grams cornstarch
• 60 grams evaporated milk
• 1 tbsp vanilla
• 1/4 tsp pumpkin spice

Snow skin wrapper

• 76 grams glutinous rice flour
• 76 grams rice flour
• 44 grams wheat or corn starch
• 60 grams icing sugar
• 300 grams milk
• 44 grams sweetened condensed milk
• 44 grams oil

Instructions

1. Bake salted egg yolks at 350 F for 10 minutes.
2. Using the back of a spoon, mash egg yolks in a fine powder/paste.
3. Add in remaining ingredients and stir to combine.
4. In a stand mixer, beat on medium speed for 3-5 minutes.
5. Transfer to a nonstick skillet on low heat and cook for 15-20 min stirring/folding constantly until thickened into a paste.
6. Cover with plastic wrap (touching the top surface of custard) and refrigerate for at least 2 hours or overnight.
7. Mix together dry ingredients: glutinous rice flour, rice flour, cornstarch, and icing sugar.
8. Mix together wet ingredients: milk, condensed milk, and oil.
9. Mix together dry and wet ingredients, whisk well to combine.
10. Steam for 15 to 20 minutes.
11. Knead dough until smooth and pliable.
12. Chill for 2 hours or overnight.
13. Divide dough into 25-gram pieces and roll into balls.
14. Repeat the weighing process with filling.
15. Chill dough and filling for an hour.
16. Flatten dough into a large circle and place a ball of filling inside.
17. Gently manipulate the dough until it completely encloses the filling.
18. Pinch to close the seams.
19. Repeat process with remaining balls of dough and filling.
20. Dust each filled ball with a little bit of cornstarch.
21. Roll the ball gently so it fits into the mooncake mold.
22. Press the mold down firmly and hold for 10 seconds.
23. Push the formed mooncake out.
24. Repeat with remaining balls.
25. Chill mooncakes for 1 hour before consuming.
26. Enjoy within 2-3 days for best taste and texture.

Recommended Products:

Modern Asian Baking at Home Cookbook

Mooncake Molds

Recipe COPYRIGHT © respective recipe developer/author.

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About the Baker

Bailey is a hobbyist baker who loves trying new recipes! Bailey is a big fan and constant lurker on the SAB page and is always excited to enter the bake-offs and baking contests hosted on the page ❤️

Follow Bailey @annette.chew on IG