Ingredients with Measurements:
- 8 egg yolks
- 2/3 cup granulated sugar
- 2/3 cup vegetable oil
- 2/3 cup evaporated milk
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 2/3 cup glutinous rice flour
- 2/3 cup white sesame seeds
- 2/3 cup black sesame seeds
- 2/3 cup shredded coconut
- 2/3 cup chopped walnuts
- 2/3 cup chopped almonds
Special Equipment Needed:
- Mooncake molds
- Mixing bowl
- Whisk
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together egg yolks and sugar until light and fluffy.
3. Add in vegetable oil, evaporated milk and vanilla extract and whisk until combined.
4. Sift in all-purpose flour, glutinous rice flour, white sesame seeds, black sesame seeds, shredded coconut, chopped walnuts and chopped almonds. Stir until all ingredients are well incorporated.
5. Grease mooncake molds with vegetable oil.
6. Divide the mixture into 8 equal parts and fill each mooncake mold with the mixture.
7. Place the filled molds on a baking sheet and bake in preheated oven for 15 minutes.
8. Remove from oven and let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 495 kcal
Fat: 28 g
Carbohydrates: 51 g
Protein: 10 g
Substitutions for Ingredients:
- Vegetable oil can be substituted with melted butter.
- Evaporated milk can be substituted with heavy cream.
- All-purpose flour can be substituted with whole wheat flour.
- Glutinous rice flour can be substituted with almond flour.
- White sesame seeds can be substituted with black sesame seeds.
- Black sesame seeds can be substituted with white sesame seeds.
- Shredded coconut can be substituted with chopped dates.
- Chopped walnuts can be substituted with chopped pecans.
- Chopped almonds can be substituted with chopped cashews.
Variations:
- Add in 1/3 cup of dried cranberries for a fruity twist.
- Add in 1/3 cup of dark chocolate chips for a chocolaty twist.
- Add in 1/3 cup of chopped crystallized ginger for a spicy twist.
Tips and Tricks:
- Make sure to grease the mooncake molds before filling them with the mixture to ensure that the mooncakes don’t stick to the molds.
- To ensure that the mooncakes are cooked through, insert a toothpick into the center of the mooncakes and if it comes out clean, the mooncakes are done.
Storage Instructions:
Store the egg yolk custard mooncakes in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the egg yolk custard mooncakes in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the egg yolk custard mooncakes on a platter garnished with fresh berries and mint leaves.
- Arrange the egg yolk custard mooncakes on a cake stand for a beautiful presentation.
Garnishes:
- Fresh berries
- Mint leaves
- Chopped nuts
Pairings:
- Tea
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fried rice
- Stir-fried noodles
- Steamed vegetables
Troubleshooting Advice:
- If the mooncakes are not cooked through, bake them for a few more minutes.
Food Safety Advice:
- Make sure to store the egg yolk custard mooncakes in an airtight container in the refrigerator to ensure that they remain fresh and safe to eat.
Food History:
Mooncakes are a traditional Chinese pastry that are typically eaten during the Mid-Autumn Festival. The egg yolk custard mooncake is a modern twist on the traditional mooncake and is a popular variation.
Flavor Profiles:
The egg yolk custard mooncake has a sweet and creamy flavor with a hint of nuttiness from the sesame seeds, walnuts and almonds.
Serving Suggestions:
The egg yolk custard mooncake can be served as a dessert or as a snack.
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Region: Chinese