likebyregina Welcome to Part 1 of our mooncake series, where we’re about to explore the world of mooncake fillings, starting with the Cream Cheese Custard filling! At the heart of this adventure lies a versatile and delightful option that’s a joy to work with. They are the easiest mooncake fillings to work with. As someone who has always had a soft spot for experimenting in the kitchen, I’ve discovered that the cream cheese custard filling is a dream come true. It’s not only easy to work with but also resembles a blank canvas that eagerly awaits your personal touch. Whether you’re an experienced baker or just beginning to explore the world of mooncakes, this filling is here to bolster your creativity at every turn. We’ll delve into four distinct variations of the cream cheese custard filling, encompassing the delightful flavors of coconut latte, black sesame with cashew, kinako, and black pink Oreo.
Table of Contents
When is the Mid-Autumn Festival?
According to the Chinese lunar calendar, the Mid-Autumn Festival falls on the 15th day of the 8th month of the year, which is a full moon day. It is usually in September or early October on the Gregorian calendar. For 2023, it will be on September 29.
4 Easy Mooncake Filling Ideas
Coconut Latte Flavour: A Sip of Indulgence
Filled with the yummy smell of coffee and the creamy taste of coconut, the Coconut Latte flavor is a cozy pick. It’s like taking a sip at your favorite coffee place while enjoying your mooncake. I’m going to make a special shredded coconut paste with instant coffee to create this amazing blend. Each bite will give you a taste of that yummy coffee feeling, just like sipping a fresh cup.
Black Sesame Cashew Flavor: Elegance in Every Bite
If you’re into elegant flavors, the Black Sesame Cashew option combines nutty and luxurious tastes. I’ll make the black sesame paste, and you can decide whether to add cashews for a delightful crunch in the filling. It’s all up to you!
Kinako Flavor: A Toasty Embrace
Dive into the world of cozy, roasted tastes with Kinako (roasted soybean powder). This simple yet magical touch adds a toasty flavor that wraps around your taste buds, bringing back memories of heartwarming gatherings and special times.
Black Pink Oreo Flavor: Nostalgia with a Twist
This is like a trip back to my childhood, but with a fun twist using the Pink Oreo flavor. The familiar happiness of Oreos combines with the classy cream cheese custard, creating a yummy mix that’s both nostalgic and fancy. Pink Oreos are usually special editions, and they might not be easy to come by. So if you can’t find them, you can just replace them with regular Oreos.
Frequently Asked Questions
What Makes Cream Cheese Custard Mooncake Fillings Different?
Unlike regular cream cheese fillings, which can be a bit tricky to handle due to their creamy texture, cream cheese custard takes a different approach. It blends cream cheese with egg, coconut milk, flour, and unsalted butter, resulting in a dough-like consistency. This unique texture simplifies the mooncake assembly process, making it easier to roll into perfectly shaped fillings.
However, keep in mind that the cream cheese custard filling is only suitable for no-bake mooncakes. This type of filling doesn’t hold its shape well during the baking process, which can result in the mooncake collapsing. If you’re planning to make baked mooncakes, I recommend using a regular custard filling instead. We’ll delve into this topic further in our upcoming blog posts.
How to Store Cream Cheese Custard Fillings?
Simply store them in a ziplock bag in the fridge or freezer.
How Long do Cream Cheese Custard Fillings last?
Comparable to the texture of a frozen cheesecake, the cream cheese custard filling offers a delightful and manageable consistency. Moreover, it offers enhanced convenience in storage. You can safely store it in the freezer for up to a month, and in the refrigerator for 2-3 days, ensuring your mooncake-making experience remains flexible and hassle-free.
I would place the fillings in the fridge the night before using them to allow them to soften.
Other Mooncake Filling Ideas
You can be creative with the fillings. While mung bean paste is a common choice, it takes time and patience to make. I prefer going for simple and delicious fillings, with minimal preparation. Here are some of the mooncakes I made over the past years:
- Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava
- Purple Yam Snow Skin Mooncakes
- Taro Mochi Swirl Mooncakes
- Tiramisu Snow Skin Mooncakes
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Cream Cheese Custard Filling for Mooncakes
Ingredients
Cream Cheese Custard Filling for Mooncake (portion for 1 flavour)
- 120 g cream cheese softened
- 1 large egg approx. 50g
- 25 g sugar
- 100 g coconut milk
- 20 g all-purpose flour
- 10 g unsalted butter
Coconut Latte Flavour: Shredded Coconut Paste
- 30 g unsalted butter
- 20 g sugar
- 1 egg yolk
- 50 g unsweetened finely shredded coconut
- 10 g instant coffee powder
Black Sesame with Cashew Flavour: Black Sesame Paste
- 50 g black sesame powder
- 17 g sugar
- 20 g unsalted butter melted
- 10 mL milk or water
- ½ cup unsalted cashew
Kinako Flavor
- 2 tbsp kinako powder
Black Pink Oreo Flavor
- 10 pcs regular oreo
- 15 pcs pink oreo can sub with all regular oreo
- A pinch of salt
Instructions
- In a mixing bowl, soften and whisk cream cheese until smooth.
- In a separate mixing bowl, add the egg and sugar. Whisk until combined.
- Add the coconut milk and sift in the all-purpose flour. Mix until well combined.
- In a saucepan, sift in the mixture. Turn the heat to medium-low and stir constantly. Cook until the mixture thickens and becomes dough-like. Remove from heat.
- Add unsalted butter to the saucepan. Keep stirring until the butter is fully absorbed into the dough.
- Once the dough has cooled down, combine it with the cream cheese.
Coconut Latte Flavour: Shredded Coconut Paste
- In a bowl, add egg yolk and sugar. Mix until thoroughly combined.
- Add lukewarm melted butter and mix until fully incorporated.
- Add shredded coconut and mix until well combined.
- To the cream cheese batter, add instant coffee powder and shredded coconut paste. Mix until everything is combined.
Black Sesame with Cashew Flavour: Black Sesame Paste
- Combine melted unsalted butter and sugar.
- Add black sesame powder and mix to combine.
- Add milk and form it into a black sesame paste. It should be slightly drier than usual, as we want to avoid adding too much moisture to the cream cheese mixture.
- Crush unsalted cashews into small chunks.
- Combine the black sesame paste and cashews with the cream cheese mixture.
Kinako Flavor
- Add kinako powder to the cream cheese mixture. Mix until combined.
Black Pink Oreo Flavor
- Remove the cream from the middle of both the black and pink Oreos. Crush them into small chunks.
- Combine the crushed cookies and a pinch of salt with the cream cheese mixture.
For Storage
- Store the cream cheese dough in a ziplock bag and freeze it for future use. If you plan to use it within 1-2 days, store it in the fridge.
[…] can find the full recipe for the black & pink cream cheese custard filling in my previous blog […]
Your coconut latte ingredients say 23g of coconut milk but in the instructions it doesn’t list when to add it. I just made it and added in the coconut milk and it doesn’t look like your paste unless it hasnt set yet. Is the 23g of coconut milk an error? If so you should correct it.
You are right! 23g coconut milk was a mistake. The recipe is now fixed. Thanks for letting me know.
[…] Part 1: 4 Easy Mooncake Filling Ideas to try for Mid-Autumn Festival […]