This is easy to make but you need to have the patience to do the yolk, the filling then the skin.
Part 1: The Yolk.
Step 1: Steam 50g of
pumpkin and mashed
Step 2: Combine the
following and cook under medium heat till agar-agar powder fully dissolved:
·
3/4tsp agar-agar powder
·
1/8tsp fine salt
·
80g plain water
Step 3: Add the
agar-agar mixture to the mashed pumpkin and pour it into 4 muffin cups.
Step 4: Keep in the
freezer to freeze for 15mins, or until fully set. Unmould and trim off the edges.
Set aside for later use.
Part 2: The Filling.
Step 1: Steam 50g of
purple sweet potato and mashed.
Step 2: Combine the
following and cook under medium heat till agar-agar powder fully dissolved:
·
1/2tbsp agar agar powder
·
1/8tsp fine salt
·
30g fine sugar
·
160g plain water
·
2pcs pandan leaves
Step 3: Discard the
pandan leaves, add the agar-agar mixture to the mashed purple sweet potato.
Step 4: Pour some purple
sweet potato filling into 4 muffin cups. Add in ‘the Yolk’, then add in more
purple sweet potato filling.
Step 5: Keep in the
freezer to freeze for 20min, or until fully set.
Part 3: The Skin.
Step 1: Bring 450g of
water to boil, add in 150g of purple sweet potatoes and 2pcs of pandan leaves.
Cook over medium-low heat for 15mins.
Step 2: Combine the
following and cook under medium heat till agar-agar powder fully dissolved:
·
280g of purple sweet
potato soup
·
40g evaporated milk
·
1/2tbsp agar-agar powder
·
25g fine sugar
Step 3: Pour some of the
purple agar-agar skin into the jelly mooncake mould, add in ‘the filling’, then
pour in more purple agar-agar skin until fully filled.
Step 4: Set aside for
15minutes, until slightly set. Then chill for 2hours, or until fully set.
And its done!!
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