Microwave the salted egg yolks for 1 minute until cooked. Sieve into a fine powder.

In a bowl, combine powdered egg yolk, olive oil, milk powder, coconut milk, whipped cream, sugar, custard powder, and matcha powder.

Mix well, sieve until smooth, then pipe into small molds.

Freeze until fully set. Unmold and keep frozen until assembly.

In a bowl, combine glutinous rice flour, rice flour, wheat starch, milk, oil, powdered sugar, pandan juice, butter, honey, and matcha powder.

Mix until smooth and lump-free.

Steam for about 20 minutes, stirring once or twice, until thick and smooth.

Cool completely, then refrigerate for 2 hours until pliable.

Soak peeled mung beans in cold water for at least 4 hours or overnight in the refrigerator.

Drain, add milk, and steam for 40 minutes until soft.

Mash until smooth.

Stir-fry the mash over low heat, adding olive oil, unsalted butter, honey, and sugar.

Add matcha powder if using. Cook until thick and smooth. Cool completely.

Divide snowy mooncake skin into equal portions.

Flatten each portion, add mung bean filling, then place a frozen lava filling in the center.

Wrap gently and roll into a smooth ball, dusting lightly with plain flour to prevent sticking.

Press into a mooncake mold to shape.

Chill before serving.