Durian & Salted Egg Custard Mooncakes
This is a decadent and unconventional mooncake, blending the pungent aroma of ripe durian with the savory richness of salted egg yolks, all encased in a delicate, sweet pastry. It's a daring fusion of beloved Southeast Asian flavors, elevated into an elegant dessert.
Prep Time
180 min
Difficulty
Hard
Servings
8
Calories
450 kcal
Instructions
- 1
Combine golden syrup, lye water, and vegetable oil in a mixing bowl. Stir well and let it rest for at least 4 hours, or preferably overnight, to allow the flavors to meld.
~600 min - 2
In a separate bowl, whisk together the rested syrup mixture and the all-purpose flour until a smooth dough forms. Cover with plastic wrap and refrigerate for at least 1 hour.
~60 min - 3
For the filling, mash the durian flesh until smooth. In a saucepan, combine the mashed durian and condensed milk. Cook over low heat, stirring constantly, until the mixture thickens significantly and pulls away from the sides of the pan, about 20-25 minutes. Let it cool completely.
~25 min - 4
Lightly steam the salted egg yolks for about 5-7 minutes until they are cooked through. Let them cool and then chop them into small pieces.
~7 min - 5
Divide the cooled durian filling into 8 equal portions. Flatten each portion and gently press a few pieces of chopped salted egg yolk into the center. Re-form the filling into balls, enclosing the egg yolk.
~10 min - 6
Divide the chilled dough into 8 equal portions. Flatten each portion into a disc. Place a durian and salted egg yolk filling ball in the center of each dough disc. Carefully wrap the dough around the filling, ensuring it is completely enclosed. Seal the edges tightly.
~15 min - 7
Preheat your oven to 350°F (175°C). Lightly flour your mooncake mold. Gently press each filled dough ball into the mold, ensuring an even distribution of dough. Carefully unmold the mooncakes onto a baking sheet lined with parchment paper.
~10 min - 8
Bake the mooncakes for 5 minutes. Remove from the oven, let them cool for 5-10 minutes, then brush them lightly with the egg wash. Return to the oven and bake for another 8-10 minutes, or until golden brown.
~15 min - 9
Allow the mooncakes to cool completely on a wire rack. They are best enjoyed after 1-2 days, as the flavors and texture will continue to meld.
Tips
- Ensure your durian is ripe and fragrant for the best flavor. If using frozen durian, thaw it completely and drain any excess liquid.
- For a smoother filling, you can briefly pulse the durian and condensed milk in a food processor before cooking, but be careful not to over-process and make it too runny.
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