Bird's Nest Snow Skin Mooncakes with Salted Egg Yolks Custard
Author: 
Serves: about 25 mini mooncakes
 
Ingredients
Snow Skin
  • 80 gm glutinous rice flour
  • 40 gm rice flour
  • 16 gm wheat starch
  • 24 gm plain flour
  • 20 gm caster sugar
  • 320 ml milk
  • 70 ml condensed milk
  • 60 g Shortening
For Coating & Moulding
  • 3 Tbsp cooked glutinous rice flour (kou fen), for coating & moulding, or more if require
Salted Egg Yolks Custard
  • 30g Custard Powder
  • 80g Corn Flour
  • 80g Milk Powder
  • 60g plain flour (all purpose flour)
  • 80g icing powder
  • 80g unsalted butter
  • 100ml evaporated milk
  • 6 cooked egg yolks (steamed & mashed)
  • 6 cooked salted egg yolks (steamed & mashed)
Others
  • 50g concentrated bird nest, sweetened (strain to remove excess liquid)
Instructions
Snow Skin (optional: prepare a day in advance; store in airtight container if chill in fridge)
  1. In a large mixing bowl, add in all the ingredients (except for shortening) require for the snow skin.
  2. Use a balloon whisk and whisk until well combined.
  3. Sieve the mixture to remove any lump.
  4. Pour the mixture into a steaming plate or bowl that can fit into the steamer, add in the shortening and cover will aluminium foil and steam for 15 to 20 minutes, or until the mixture has set (mochi texture)
  5. Allow the snow skin to cool down before use.
Salted Egg Yolks Custard
  1. Add all the ingredients(except for the cooked egg yolks and salted egg yolks) require for the egg yolk custard into a saucepan
  2. Using medium heat, stir and combine the ingredient.
  3. Keep stirring until the mixture start to pull away from the side of the pot and form a lump of yellow looking dough, about 10 minutes
  4. Turn off the heat and add in the mashed yolks. Mix until well combine
  5. Allow the custard to cool down before use
Assembling the mooncakes (based on approx. 2 inches in diameter and 1 inches in height per mooncake)
  1. Divide the salted egg yolk custard into 30g each and snowskin into balls of 20g each
  2. Roll the custard into a ball and flatten it
  3. Add ½ teaspoon of concentrated & strained bird nest into the middle of the flattened custard
  4. Seal the bird nest inside the custard and form the custard back into a ball
  5. Roll out the snowskin into a thickness of about 3mm or to your desired thickness. Sprinkle cooked glutinous rice flour over the dough to prevent stickiness.
  6. Wrap the snow skin around the fillings and seal properly; remove any excess skin
  7. Ensure the pre-mould mooncakes are well coated with cooked glutinous rice flour (to prevent it sticking to the mould) before pressing the mooncake into the mooncake mould
Storage
  1. Do ensure that the mooncakes are stored in airtight container. For longer storage, store in freezer and bring it to room temperature before serving.
Recipe by eckitchensg at http://eckitchensg.com/2015/09/birds-nest-snow-skin-mooncakes-with-salted-egg-yolks-custard/