jessiefoodinthekitchen

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 . J ust a simple, but...