Pandan/Yam Jelly Mooncakes (燕菜月饼)

Ingredients:

Yolks:

100 mL steamed mung bean + water, blended

60 mL coconut milk

40 g sugar

1/8 tsp salt

1 tsp agar-agar powder

Red Bean Filling:

200 mL boiled red bean soup + some cooked red bean

100 mL coconut milk

50 g sugar

1/8 tsp salt

1½ tsp agar-agar powder

Pandan Skin:

150 mL water

150 mL coconut milk

50 g sugar

1/8 tsp salt

1½ tsp agar-agar powder

1/2 tsp green pandan flavor 

Purple Yam Skin:

150 mL water

150 mL coconut milk

50 g sugar

1/8 tsp salt

1½ tsp agar-agar powder

1/2 tsp purple yam flavor  

Method:

To prepare the Yolks:

Mix all the yolk ingredients in a pot and bring it to boil for about 5 - 10 min till agar-agar powder is dissolved.

Pour into small diameter round jelly mould (I filled quarter of two rose mould to make one yolk).

Keep in refrigerator for at least 1 hour or till set.

To prepare the filling:

Unmould the yolks, set aside.

Mix all the filling ingredients in a pot and bring it to boil to dissolve the agar-agar powder.

First pour a thin layer of filling into cupcake mould to set.

Place yolk in the center and pour the rest of filling just enough to cover the yolk.

Keep in refrigerator till set.

To prepare the skin & mooncakes:

Unmould the fillings, set aside.

Mix all the skin ingredients in pot and bring it to boil to dissolve the agar-agar powder.

Reserve some of white-coconut solution from the pot into a bowl, set aside.

Add-in pandan or yam flavor into the pot, stir well and remove from heat.

Pour a layer of skin mixture into jelly mould, wait for short while to set a little.

Pour-in a layer of the reserved coconut mixture, wait for short while.

Arrange filling jelly onto the middle of the prepared moulds.

Pour the rest of skin solution still to cover the filling.

Keep in refrigerator overnight to set.

Unmould and serve it at room temperature or best serve cold.

Made 8 pieces Jelly Mooncakes.