I made matcha salted egg yolk snow skin mooncakes because it’s not Mid-Autumn Moon Festival without it! The moon should be the biggest and brightest during this festive day and legend has it that Chang’e drank the elixir of immortality to stop her husband’s greedy apprentice from taking it. After she took it, she floated up to the moon, where she now lives with a jade rabbit, while Hou Yi, her husband, watches from Earth.  On this day, people celebrate their reunion by eating mooncakes and other auspicious foods. I grew up with this story but if you don’t celebrate it, just remember to go home and have a meal with your family! Happy mid-autumn!

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Snow Skin Mochi Ingredients

1. 35g glutinous rice flour
2. 35g rice flour
3. 25g wheat starch
4. 70g sugar
5. 135g milk
6. 16g oil
7. 1 tsp matcha powder

Salted Egg Yolk Ingredients

1. 2 eggs
2. 3 salted duck egg yolks (cooked)
3. 35g sugar
4. 115g milk
5. 30g butter
6. 20g cake flour or cornstarch

Duo-Toned Matcha Salted Egg Yolk Snow Skin Mooncake Steps

Make the Salted Egg Yolk Filling:

1. Heat the milk until the edges begin to bubble slightly. Remove from heat to let it cool slightly.
2. In a separate bowl, whisk together the eggs and sugar until well combined.
3. Press the salted duck egg yolks through a sieve and into the mixture. Whisk to combine.
4. Gradually pour the milk into the egg and sugar mixture, whisking constantly.
5. Transfer the mixture to a saucepan and add the butter. Cook over medium heat, stirring continuously until the mixture thickens into a paste that doesn’t stick to the sides of the pot.
6. Remove from heat, transfer the filling to a bowl, and cover with plastic wrap. Let it set in the refrigerator for at least 3 hours.
7. Once set, divide the custard into 30g balls for around 13 mooncakes

Make the Snow Skins/Mochi

1. In a microwave-safe bowl, combine glutinous rice flour, rice flour, wheat starch, and sugar.
2. Add milk and oil, stirring until the mixture is smooth and free of clumps.
3. Cover the bowl with plastic wrap and microwave in intervals: first for 1 minute and 30 seconds, then for 30 seconds, and finally for 15-20 seconds. Stir with a spatula after each interval. The mochi should no longer have any liquid.
4. Let the mochi cool until it’s warm to the touch.
5. Wearing plastic gloves, knead the mochi until it is smooth and shiny. It shouldn’t stick to the gloves when kneading.
6. Divide the mochi dough in half and mix matcha powder into one of the halves.
7. Divide the matcha mochi and plain mochi into 10g portions for 13 mooncakes. There should be X13 matcha and X13 plain mochi.

Assemble the Duo-Tone Thai Tea Mooncakes

1. Stick a matcha and plain mochi together and twist them into the desired pattern/look then roll it into a ball (see video for example).
2. Place the mochi between two sheets of parchment paper and roll it into a flat circle using a rolling pin.
3. Place a salted egg yolk ball in the centre of the mochi. Gently pull the edges of the mochi over the custard until it’s fully covered.
4. Flip the mooncake over and dust the smallest amount of cooked glutinous rice flour on to the mooncake (this will ensure you see the pattern!)
5. Stamp the mooncake with the mooncake mould.
6. Store the mooncakes in an airtight container in the refrigerator. Consume within 1-3days. If refrigerated for more than 3 days, the skin will harden and lose its soft texture. Freezing is also possible, but the skin will become hard.