Custard Mooncake

Ingredients:

Snow skin (ping pei):

600g icing sugar

300g kao fun flour (commercial cooked

glutinous rice flour, sold in supermarkets)

70g shortening

250g water

Method:
Mix well water and shortening. Add icing sugar and flour and knead into a dough.

Custard filling:

30 eggs

1kg sugar

700g butter

A

250g flour

250g corn flour

250g milk powder

250g custard powder

400g condensed milk

1kg coconut milk (you can buy it at the wet

market)

40 salted duck egg yolks (cooked)

Method:
Mix well sugar with butter. Add whole eggs one by one until the ingredients are well mixed.

Add ingredients A and mix well.

Pour in condensed milk and coconut milk. Boil the mixture slowly for 45 minutes or until it binds properly.

Blend egg yolks until the paste is smooth.

Roll 70g of snow skin till thin. Fold in 112g of custard filling and place it in the mooncake mould. Knock out the mooncake.

Note: Snow skin (ping pei) mooncakes are not baked but can be savoured instantly or served chilled.