Recipe
Jelly Egg Yolk
Carrot - 150g
Water - 300ml
Caster Sugar - 1 tbsp
Agar Powder - 1 tsp
Jelly Powder - ¼ tsp
Jelly Mooncake Filling (4 Pcs)
Caster Sugar - 3 tbsp
Agar Powder - 1 tsp
Jelly Powder - ½ tsp
Water - 250ml
Coconut Milk - 70ml
Pandan Leaf - 1 pc
Jelly Mooncake Skin (4 pcs)
Caster Sugar - 3 tbsp
Agar Powder - 1 tsp
Jelly Powder - ½ tsp
Pandan Leaves - 3 pcs
Water - 250ml
Coconut Milk - 60ml
Instructions
1) Blend carrot with water, strain to get carrot juice.
2) Combine caster sugar, agar powder and jelly powder. Mix well.
3) Add carrot juice to pot, add in premixed jelly powder. Mix well then turn on the heat.
4) Bring to a boil and stir until fully dissolved.
5) Pour Jelly mixture into mould. Place heavy object on top, press cover until mixture overflow. Set aside to cool (refrigerate for 1 hour).
6) Remove jelly yolk from mould and slightly trim the edges.
7) To make Jelly Mooncake Filling - Combine caster sugar, agar powder and jelly powder. Mix well.
8) Add water, coconut milk and premixed jelly powder into pot, mix well. Add in Pandan leaf then turn on the heat. Bring to a boil and stir until fully dissolved.
9) Pour into plastic pudding cup, fill 1/3 full (place jelly yolk in middle). Gently fill up to cover the yolk then set aside to cool. Refrigerate for 1 hour.
10) To make Jelly Mooncake Skin - Combine caster sugar, agar powder and jelly powder. Mix well.
11) Blend Pandan leaves with water. Strain to get Pandan juice.
12) Add Pandan juice, coconut milk and premixed jelly powder into pot, mix well. Turn on heat, bring to a boil and stir until fully dissolved.
13) Pour mixture into mooncake mould (fill 1/4 full). Place filling*, gently fill up with jelly mixture. Set aside to cool then refrigerate for 3 hours.
Note: You may measure and trim the Jelly mooncake filling to fit into the mooncake mould.
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