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Dragon Fruit Jelly Mooncake


For the filling
150g dragon fruit puree
3 tsp agar-agar powder
60g sugar
1 tbsp UHT milk
1 tbsp white sago pearls, washed and soaked for 4? minutes
150ml water
Small round plastic containers or tart moulds
Jelly mooncake skin
4 tbsp agar-agar powder
125g castor sugar
500ml water
3 pandan leaves, shredded and knotted
100ml UHT milk
1/4 tsp pink colouring
Round or square plastic mooncake moulds
Jelly Egg Yolks
1 tsp agar-agar powder
75g castor sugar
1/8 tsp salt
160ml water
2 pandan leaves, shredded and knotted
Mixed together in a small bowl
100ml milk
1 tsp custard powder mixed together in a small bowl
A few drops red and yellow colouring
Ball-shaped ice-cube trays


  1. For the filling
  2. Drain soaked sago pearls well in a colander then pour about 1 cup hot boiling water over.
  3. Steep for 10 minutes. Drain sago in a colander. Combine dragon fruit puree, agar-agar powder, sugar and water in a saucepan.
  4. Bring to a boil. Remove the saucepan away from the heat and add in sago and milk to mix.
  5. Pour the filling mixture into the plastic containers or tart moulds and place a jelly egg yolk () in the centre.
  6. Put aside to set completely. Makes 6? mooncakes.
  7. Jelly mooncake skin
  8. In a pot, bring water, agar-agar powder, sugar and pandan leaves to a boil. Reduce the heat and simmer for 1? minutes. Add in milk and colouring.
  9. Keep stirring and continue to bring to a quick boil again. Turn heat off immediately.
  10. Pour the mixture into a plastic mooncake mould to a height of about 3/4cm.
  11. Leave until mixture is about 3/4 set, then drop in a filling and top with more skin mixture.
  12. Leave it aside to set completely. Chill the entire plastic mooncake mould in the refrigerator for about 30?0 minutes.
  13. Dislodge the jelly mooncake from out of the mould and keep chilled in the refrigerator before serving. Makes 6? pieces.
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