In current years, the moon cake markets have been flooded with many types of new fillings.. Most traditional Chinese cake houses, posh restaurants, hotels and other eating outlets will eye to have a share of this lucrative moon cake market. Many non traditional moon cake fillings were being sold from chocolate truffles to pu-er to pandan etc..
It is my aim this year to blog at least 2 new moon cake fillings and some traditional moon cake fillings. The first thing that comes to my mind is the ever popular salted egg yolk custard fillings. I am unsure if there is any shop who sell this or any bloggers who share such a recipe, this recipe was prepared purely based on what I thought it will be nice and workable.
I am very happy with this adventure and at least family members like it.. Wife was complaining not sweet enough but I told her readers have been reducing sugar in all the bakes and I will let them to decide if it is sweet enough. Don’t worry, not sweet, just add some more sugar..
It is a savoury creamy type of moon cake fillings. It is flavoured mostly by salted egg yolk though sweet potatoes was used. It is very aromatic, slightly salty with some sweetness in the filling.
Does it taste weird? I do not think so.. If you like the three types of cuisines listed below, you will definitely like this filling. The taste is exactly the same.
Salted Egg Yolk Custard Buns or Liu Sha Bao or Nai Huang Bao (流沙包 / 奶皇包 /奶黄包）
Salted Egg Yolk Cookies (蛋黄酥饼）
Curried “Buttered” Meat Slices With Salted Eggs..
In the event that in your area, there are no ready salted eggs, you can try preparing homemade salted chicken or duck eggs using this recipe: Homemade Salted Eggs (家居咸蛋）
WHAT IS REQUIRED
Servings: About 400-500 grams of moon cake fillings
100 grams of salted egg yolks (6-8 salted eggs)
100 grams of sweet potatoes puree (orange sweet potatoes preferred)
50-75 grams of castor sugar
50 grams of milk powder
25 grams of custard powder
75 grams of melted butter
10 grams of glutinous rice flour
STEPS OF PREPARATION
Cut open the cooked salted eggs and gather the egg yolks. If your salted egg is uncooked, you will need to steam the salted egg yolks using high heat until the yolks are cooked which took about 10-15 minutes.
Steam the sweet potatoes until soft. Note that orange sweet potatoes is preferred as it will gave a better colour. In this illustration, yellow sweet potatoes are less appealing.
Put the sweet potatoes and salted egg yolk in a blender. Blend until find. Add the custard flour, sugar, milk powder and about 1/2 of the melted butter, blend until as find as possible.
In a non stick pan, put the remaining half of the melted butter. Transfer the filling to the pan and stir fry until all the butter are well mixed. Add the glutinous rice flour, continue to stir fry until the moon cake filling is dry. Off the heat and let it cooled completely before shaping. If it is too dry to to your liking, add additional butter. If it is not sweet enough, add additional sugar.
I have no hesitation to recommend all this recipe.. It is very aromatic and it taste very different. I have used the filling to prepare some Shanghai moon cake and the response was good. For those who are looking for new moon cake flavour this year, may be you can try preparing this.
This recipe was included in Page 40-41 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of “Easy mooncake recipes – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at firstname.lastname@example.org and separate arrangement can be made.
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What is custard powder, we do not have this kind powder in USA, please advise tks
If you do not have use corn flour. It is an egg flavour yellowish corn starch
Kenneth, can this filling go well with snow skin or traditional baked skin? Thanks
Hi Sifu, may I asked what’s the duration of cooking the paste? Do I need to keep in the fridge?
Yes. keep in fridge. cooking time depends on your consistency and heat. Should be rather fast. say 15-20 minutes
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