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

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala

Lazy dumplings for breakfast

In our house, when the kids were little, this dumpling was the best breakfast option. Compared to traditional dumplings, this is considerably delicious, healthier, and easier. Having those lazy dumplings made and ready to re-steam for ten minutes as breakfast for kids or adults makes a big difference during the school weekday morning rush. My family will never tire of eating it every day. Family members will occasionally ask to have it made for lunch or perhaps dinner. The dumpling wrapper is the main ingredient in this delicious treat. I'm using store-bought dumpling wrappers since I want to make this dish as simple as possible. It was purchased from the market. It has a completely different filling than the pan-fried Japanese dumplings called gyoza. It has black fungus and scrambled eggs in it. Egg gives a simple and nutritious breakfast choice. Black fungus has relatively high protein and fiber. One thing good about this lazy dumpling is you don’t have to pleats along th

Osmanthus fried wings (桂花翅）

Whenever I went to a wedding meal. The first "Hot and Cold" dish, particularly the scrambled eggs with shark fin and crab meats, is always devoured by the diners. It turns out that it goes by the extremely lovely name of osmanthus Wings ( 桂花翅 ). Due to the propaganda to protect sharks. The restaurant no longer serves this dish with shark fins. In Hong Kong, osmanthus fried wings with sweet-scented osmanthus are a unique meal. You can find interesting names for their items on the menu if you ever pay attention to it. when you order something only to discover that it is not what you ordered. This meal is comparable to another one called "ants on the tree,” ( 蚂蚁上树 ) which is stir-fried vermicelli with minced pork. Originally, Osmanthus fried wings are not using real shark fins, but imitation shark fins which are replaced by vegetarian fins are made of gelatin, or you may also substitute with vermicelli. The scrambled egg looks like osmanthus fragrans, so it is called os

Seremban Shao Bao(芙蓉烧包)

These baked BBQ Shao Bao have a flaky and buttery crust that ’ s perfect for an afternoon treat. This delicious snack is referred to as Seremban Shao Bao( 芙蓉烧包 ) Seremban is a city about 45 – 60 minutes from Kuala Lumpur, the capital of Malaysia. When was the first time I ate Seremban shao bao （芙蓉烧包） ? How many years have passed since then? Well, that was two decades ago. I travelled to Kuala Lumpur to visit a friend. We took a trip to Melaka. She made an intentionally stop at Seremban on our way back so I could try this well-known snack. It’s like a steamed bun or pao, it is pleated, but it's baked in an oven. Usually, green peas and BBQ pork made up the filling. In the early days, if you wanted to eat Seremban Shao Bao, you had to travel to Seremban, to buy it from the headquarters or its branches in Seremban. It is now available to buy at authorized stalls all around the country. Perhaps they will be sold where I reside in the future. However, I can now prepare my own

jessiefoodinthekitchen

Search This Blog