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