Snowy mooncakes with egg custard filling - recipe

With this fun and customisable recipe, you can make and enjoy  snowy skin mooncakes of any colour any day, and not just during the Mid-Autumn Festival. Start with the salted egg yolk custard filling. Then try a different filling, such as ube halaya jam.

This recipe uses cooked salted duck egg yolks, easily found in the frozen or refrigerated sections of Asian food stores or online in vacuum-sealed packages.

Note: you will need a mooncake mould press with a capacity of 50g to 100g (1¾ to 3½ oz) 

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