Dragon Fruit Jelly Mooncake Recipe
Moon Festival Recipes

Like traditional moon cakes, unbaked mooncakes are perfect for the mid-autumn lunar festival.
 

Ingredients:

For the filing:
150 g
3 tsp
60 g
1 tbsp
11/2 tsp
150 ml

For jelly egg yolks:
11/2 tsp
75 g
1/8 tsp
160 ml
2
100 ml
1 tsp
a few drop

Jelly moon cake skin:
4 tbsp
125 g
500 ml
3
100 ml
1/4 tsp
 

dragon fruit puree
agar-agar powder
sugar
UHT milk
white sago pearls, washed & soaked for 4-5 minutes
water
small round plastic containers or tart moulds

agar-agar powder
castor sugar
salt
water
pandan leaves
milk
custard powder
red & yellow coloring
Ball-shaped ice-cube trays

agar-agar powder
castor powder
water
pandan leaves, shredded & knotted
UHT milk
pink coloring
Round or square plastic moon cake moulds

Method:

For jelly egg yolks:

1. Combine water, sugar, agar-agar powder and pandan leaves in a saucepan and bring to a boil.

2. Reduce the heat and add milk and custard powder and coloring. Stir well to mix and continue to cook until mixture turns thick and begins to bubble.

3. Remove and pour into the lower portion of the ball ice-cube tray. Cover with the upper tray and leaves aside to set completely.

4. Chill the tray in the refrigerator before removing the jelly egg yolks from the mould for use later.

For the filling:

1. Drain soaked sago pearls well in a colander then pour about 1 cup hot boiling water over.

2. Steep for 10 minutes. Drain sago in a colander. Combine dragon fruit puree, agar-agar powder, sugar and water in a saucepan.

3. Bring to a boil. Remove the saucepan away from the heat and add in sago and milk to mix.

4. Pour the filling mixture into the plastic containers or tart moulds and place a jelly egg yolk in the centre.

5. Put aside to set completely.

For jelly mooncake skin:

1. In a pot, bring water, agar-agar powder, sugar and pandan leaves to a boil. Reduce the heat and simmer for 1-2 minutes. Add in milk and coloring.

2. Keep stirring and continue to bring to a quick boil again. Turn heat off immediately.

3. Pour the mixture into a plastic mooncake mould to a height of about 3/4 cm.

4. Leaves until mixture is about 3/4 set, then drop in a filling and top with more skin mixture.

5. Leaves aside to set completely. Chill the entire plastic mooncake mould in the refrigerator for about 30-40 minutes.

6. Dislodge the jelly mooncake from out of the mould and keep chilled in the refrigerator before serving.

Makes 7