Skip to main content

Dragon Fruit Jelly Mooncakes (火龙果燕菜月饼)




Tired of traditional mooncakes? Why not try this agar-agar jelly dragon fruit mooncake that has egg yolk in it? It is cold and pleasant. The cool part is that baking is not necessary. 

Fruit season is currently in full swing, and prices are reasonably low as well. It now costs Rm9 per kg instead of Rm15 per kg. It's an excellent deal.  I started to think about alternative ways to consume its remarkable beauty and taste besides as a fruit. The Mid-Autumn Festival will take place in less than a month, so this jelly dragon fruit mooncake is ideal.


The technique of making agar-agar mooncakes is simple, but the egg yolk that appears when I demold and slice the jelly mooncake always surprises me. I highly recommend mooncakes with egg yolks since they are more attractive. 



These jelly mooncakes are made up of three components which are the egg yolk, the filling, and the skin layer. Let us get all the ingredients to hand to make this refreshing dragon fruit jelly mooncakes.

 

INGREDIENTS

(A) Egg yolk

1 tsp agar-agar powder

½ tsp jelly powder

50g sugar

400ml water

100g carrot

 

METHOD

Place all ingredients (A) into a pot. Keep on stirring, let it come to a boil or until all the ingredients are melted and the carrot turned soft. Blended it with a hand blender and poured it into egg yolk ice-cubed mold. Cool then chill in refrigerator until set.

 

(B) Dragon fruit jelly filling

2tsp agar-agar powder

1/8 tsp salt

60g sugar

100ml water

150ml dragon fruit

30ml coconut milk

70ml milk


METHOD

Blended the dragon fruit with a hand blender (reserved 1 tablespoon for the skin layer) and placed the rest of the ingredients into a pot except the coconut milk and the milk. Stir well and bring it to a boil, reduce to low heat. Add in the coconut milk and the milk, mix well. Pour into small mold. Gently place a jelly egg yolk into each mold, leave to cool and until set.

 

(C) Jelly mooncake exterior skin

1 tbsp agar-agar powder

1tbsp instant jelly powder

100g sugar

600ml water

2 pandan leaves, knotted.

2 tbsp milk

1 tbsp dragon fruit juice

 

METHOD

Place all the ingredients into a pot except the milk and the dragon fruit juice. Stir well and bring it to a boil, reduce to low heat, add in the milk and the dragon fruit juice, and mix well. Remove pot from heat. Pour a solution into mooncake mold, place in filling and fill solution to the brim. Cool and then chill.

 

Comments

Popular posts from this blog

Ants Climbing A Tree (蚂蚁上树)

This dish is really interesting– Ants Climbing Trees! The name sounds like a small animal, but it is actually made with vermicelli or glass noodles and minces meat. This dish may seem simple, but it is actually rich in content. It is mainly made of glass noodles paired with fresh minced meat, and carefully seasoned with ginger, garlic, shallots, spicy bean paste, soy sauce, sugar and other condiments. Sometimes I cook it and serve it alone as breakfast, lunch, and even dinner. Sometimes I serve it with white rice. Either way, it is a very satisfying dish on my dinner table. The glass noodles were smooth, the minced meat was fragrant, and it tasted a little spicy due to the spicy bean paste.   It was delicious. The reason why this dish name as “ants climbing trees” is because the fried minced meat looks like little ants climbing on the “branch” of glass noodles. When preparing Ants Climbing a Tree, keep in mind that the glass noodles will absorb the sauce quickly.   Incre...

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...