Snowy mooncakes with custard filling (makes 8 mini-mooncakes) 蛋黃奶皇冰皮月餅 (8個份量)

To PDFIngredientsCake dough: 85 g roasted glutinous rice flour, 30 g cornstarch, 50 g icing sugar, 200 ml milk, 2 tbsp melted butter

Custard filling: 30 g cake flour, 30 g cornstarch, 60 g custard powder, 120 g, granulated sugar, 85 g evaporated milk, 2 eggs, 320 g coconut milk, 30 g melted butter, 4 salted egg yolks


Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Seasonal & Holiday

Food by region: Chinese

Occasion & festival: Mid-Autumn Festival

Type of Dish: Dessert

Recipe by


Type of ingredient


Preparation1) To make dough, sieve glutinous rice flour, cornstarch and icing sugar into a bowl. Add milk and melted butter and mix well. Put on a dish.

2) To make custard, sieve flour, cornstarch and custard powder into a bowl. Add sugar, milk, eggs, coconut milk and melted butter. Mix well and pour into a greased bowl.

3) Steam the dough, custard filling and salted egg yolks in Miele puresteam at 100°C for 8 minutes.

4) Put the dough in a zipper bag. Knead with hands until no patches of dry flour visible. Refrigerate.

5) Mash the salted egg yolks. Add to the custard in a zipper bag. Mix well. Refrigerate.

6) To assemble, divide the chilled dough and custard filling into 8 equal portions. Wrap each portion of custard in a piece of dough. Roll it round and press into a mooncake mould dusted with roasted rice flour. Unmould and refrigerate. Serve.

1) 製作餅皮,糕粉、粟粉、糖霜篩進碗中,注入鮮奶及牛油溶液拌勻。放碟中。

2) 製作奶皇餡,麵粉、粟粉及吉士粉篩進放碗中,加入幼砂糖、淡奶、雞蛋、椰奶及牛油溶液拌勻,過濾網,傾入已塗油的盤內。

3) 餅皮料、奶皇餡料、鹹蛋黃進Miele蒸爐以100℃蒸8分鐘。

4) 餅皮料趁熱放密實袋中,用手揉搓至軟滑無乾粉,冷藏備用。

5) 鹹蛋黃壓碎,拌入奶皇餡料,趁熱放密實袋中搓勻。

6) 戴上膠手套,沾少許糕粉,取1/8餅皮料搓成圓球,用擀麵棍擀薄,包入1/8 奶黃餡,再搓成球狀。灑上少許糕粉壓入月餅模,脫模。放雪櫃冷藏即可。

Tips1) Conventionally, making custard is a pain over the stove as you have to keep stirring it and control the heat precisely. On the other hand, making custard with Miele puresteam is a breeze, as the temperature is well controlled and the custard won’t burn.

2) With 100% steam technology and three-level steaming shelves, temperature is consistent throughout the cabinet. You can churn out a series of festive dishes for Mid-Autumn dinner all at once. All dishes are served at the same time piping hot, freeing up your stoves for other uses.

1) 明火烹調奶皇餡料需睇火及不停攪拌,以蒸爐烹調較易控制,餡料不會燒焦。

2) 100%純蒸氣技術配合蒸盤層架,3層溫度一致,多款中秋做節菜式可同時烹煮,同時熱騰騰上桌,省卻爐頭。