Crispy Custard Mooncakes – No Invert Sugar Syrup, No Lye Water 香酥奶黄月饼（免糖浆、免枧水）
If you're looking for an easy homemade mooncake that doesn't require inverting sugar syrup or lye water, these Crispy Custard Mooncakes are definitely worth trying!
Unlike traditional soft and chewy mooncakes, these have a buttery shortbread-style crust that is crisp and slightly crumbly, with a rich and creamy custard filling inside. The filling is made with coconut milk, milk, butter and salted egg yolks, giving it a lovely creamy, fragrant and slightly savory flavor.
For the video tutorial, I'm showing only the step of adding the mashed salted egg yolks, as the full custard-making process is already covered in my previous Cantonese Custard Mooncake.
I especially love how pretty these look when pressed into a flower-shaped mooncake mould. They make a lovely homemade treat for the Mid-Autumn Festival and are also perfect for gifting to family and friends.
No inverted sugar syrup, no lye water, and no complicated mooncake-making process. Just a simple, buttery and delicious mooncake that you can enjoy fresh from the oven.
I used a 50g mooncake mould with four different cherry blossom patterns to shape these mooncakes. I love that I can make four different designs using the same recipe!
Full written steps, tips, and exact measurements are below. Keep scrolling!
INGREDIENTS
Custard Filling
60g custard powder
40g milk powder
45g sugar
110ml coconut milk
70ml Milk
1 egg, beaten
25g melted butter
5 salted egg yolks, mashed
Shortbread Crust
66g butter, softened
22g beaten egg
35g icing sugar
1 tbsp cooking oil
1 tbsp condensed milk
140g flour
30g cornstarch
METHOD
Make the Custard Filling
1. Mix the custard powder, milk powder, and sugar together. Add the coconut milk and milk, stirring until smooth and free of lumps.
2. Add the beaten egg and mix well. Pour the melted butter and stir until the mixture is smooth.
3. Pour the mixture into a lightly oiled heatproof plate and steam over high heat for 10 minutes.
4. Remove from the steamer and allow it to cool slightly. Mash and knead the custard until smooth, then add the mashed salted egg yolks. Mix and knead well until combined.
5. Divide the filling into 12 equal portions and roll each portion into a ball.
Make the Shortbread Crust
1. Beat the softened butter and icing sugar until smooth.
2. Add the beaten egg in 3 batches, beating well after each addition.
3. Add the condensed milk and cooking oil. Continue beating until smooth.
4. Add the flour and cornstarch. Mix with a spatula until soft dough forms.
5. Cover and refrigerate the dough for 15 minutes.
6. Divide the dough into 12 equal portions and roll each portion into a ball.
Assemble the Mooncakes
1. Take one ball of shortbread dough and flatten it with your palm. Place one custard filling ball in the center. Carefully wrap the dough around the filling, pinch the edges together to seal, then gently roll it back into a ball.
2. Lightly grease or dust your 50g mooncake mould and the dough with flour, tapping out any excess flour. Shape the dough into an oval and place it into the mould.
3. Press the mould firmly onto a flat surface to imprint the pattern. Repeat with the remaining dough and fill it.
4. Place the shaped mooncakes in the refrigerator for 20 minutes before baking.
Bake
1. Preheat the oven to 200°C. Bake the mooncakes for 10 minutes to set the shape.
2. Remove from the oven and let them cool slightly.
3. Lightly brush the surface with egg yolk.
4. Return to the oven and bake at 180°C for another 10 minutes, or until golden.
Allow the mooncakes to cool completely before serving.
These crispy custard mooncakes are best enjoyed fresh, when the shortbread crust is crisp and buttery and the custard filling is soft and creamy.
Tips for Making Crispy Custard Mooncakes
1. Chill the dough before shaping. Refrigerating the dough for 15 minutes makes it easier to handle and less sticky. After shaping the mooncakes, chill them again for 20 minutes. This helps them hold their beautiful patterns while baking.
2. Don't skip the first bake. Baking at 200°C for 10 minutes helps the mooncakes set their shape before applying the egg yolk wash.
3. Apply the egg yolk to wash lightly. Not too thick. A thin layer gives the mooncakes a beautiful golden finish without covering the delicate flower pattern.
4. Watch the second bake carefully. Oven temperatures can vary, so keep an eye on the mooncakes during the final 10 minutes. Remove them once they are lightly golden.
5. Let them cool completely before storing. The shortbread crust will become crisp and firm as it cools.
Love this recipe? Click here to support my blog - Thank You!!
If you're looking for an easy homemade mooncake that doesn't require inverting sugar syrup or lye water, these Crispy Custard Mooncakes are definitely worth trying!
Unlike traditional soft and chewy mooncakes, these have a buttery shortbread-style crust that is crisp and slightly crumbly, with a rich and creamy custard filling inside. The filling is made with coconut milk, milk, butter and salted egg yolks, giving it a lovely creamy, fragrant and slightly savory flavor.
For the video tutorial, I'm showing only the step of adding the mashed salted egg yolks, as the full custard-making process is already covered in my previous Cantonese Custard Mooncake.
I especially love how pretty these look when pressed into a flower-shaped mooncake mould. They make a lovely homemade treat for the Mid-Autumn Festival and are also perfect for gifting to family and friends.
No inverted sugar syrup, no lye water, and no complicated mooncake-making process. Just a simple, buttery and delicious mooncake that you can enjoy fresh from the oven.
I used a 50g mooncake mould with four different cherry blossom patterns to shape these mooncakes. I love that I can make four different designs using the same recipe!
Full written steps, tips, and exact measurements are below. Keep scrolling!
INGREDIENTS
Custard Filling
60g custard powder
40g milk powder
45g sugar
110ml coconut milk
70ml Milk
1 egg, beaten
25g melted butter
5 salted egg yolks, mashed
Shortbread Crust
66g butter, softened
22g beaten egg
35g icing sugar
1 tbsp cooking oil
1 tbsp condensed milk
140g flour
30g cornstarch
METHOD
Make the Custard Filling
1. Mix the custard powder, milk powder, and sugar together. Add the coconut milk and milk, stirring until smooth and free of lumps.
2. Add the beaten egg and mix well. Pour the melted butter and stir until the mixture is smooth.
3. Pour the mixture into a lightly oiled heatproof plate and steam over high heat for 10 minutes.
4. Remove from the steamer and allow it to cool slightly. Mash and knead the custard until smooth, then add the mashed salted egg yolks. Mix and knead well until combined.
5. Divide the filling into 12 equal portions and roll each portion into a ball.
Make the Shortbread Crust
1. Beat the softened butter and icing sugar until smooth.
2. Add the beaten egg in 3 batches, beating well after each addition.
3. Add the condensed milk and cooking oil. Continue beating until smooth.
4. Add the flour and cornstarch. Mix with a spatula until soft dough forms.
5. Cover and refrigerate the dough for 15 minutes.
6. Divide the dough into 12 equal portions and roll each portion into a ball.
Assemble the Mooncakes
1. Take one ball of shortbread dough and flatten it with your palm. Place one custard filling ball in the center. Carefully wrap the dough around the filling, pinch the edges together to seal, then gently roll it back into a ball.
2. Lightly grease or dust your 50g mooncake mould and the dough with flour, tapping out any excess flour. Shape the dough into an oval and place it into the mould.
3. Press the mould firmly onto a flat surface to imprint the pattern. Repeat with the remaining dough and fill it.
4. Place the shaped mooncakes in the refrigerator for 20 minutes before baking.
Bake
1. Preheat the oven to 200°C. Bake the mooncakes for 10 minutes to set the shape.
2. Remove from the oven and let them cool slightly.
3. Lightly brush the surface with egg yolk.
4. Return to the oven and bake at 180°C for another 10 minutes, or until golden.
Allow the mooncakes to cool completely before serving.
These crispy custard mooncakes are best enjoyed fresh, when the shortbread crust is crisp and buttery and the custard filling is soft and creamy.
Tips for Making Crispy Custard Mooncakes
1. Chill the dough before shaping. Refrigerating the dough for 15 minutes makes it easier to handle and less sticky. After shaping the mooncakes, chill them again for 20 minutes. This helps them hold their beautiful patterns while baking.
2. Don't skip the first bake. Baking at 200°C for 10 minutes helps the mooncakes set their shape before applying the egg yolk wash.
3. Apply the egg yolk to wash lightly. Not too thick. A thin layer gives the mooncakes a beautiful golden finish without covering the delicate flower pattern.
4. Watch the second bake carefully. Oven temperatures can vary, so keep an eye on the mooncakes during the final 10 minutes. Remove them once they are lightly golden.
5. Let them cool completely before storing. The shortbread crust will become crisp and firm as it cools.
Love this recipe? Click here to support my blog - Thank You!!
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