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Dragon Fruit Jelly Mooncake

Dragon Fruit Jelly Mooncake (Recipe from TheStar newspaper)

Ingredients
For the filling

•150g dragon fruit puree
•3 tsp agar-agar powder
•60g sugar
•1 tbsp UHT milk
•1½ tbsp white sago pearls, washed and soaked for 4–5 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

•1½ 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

Method
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 6–7 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 1–2 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 30–40 minutes.

Dislodge the jelly mooncake from out of the mould and keep chilled in the refrigerator before serving. Makes 6–7 pieces.

Jelly Egg Yolks

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

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

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

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