Beautiful Purple Sweet Potato Agar-Agar Jelly Mooncake

---

The Purple Sweet Potato Agar-Agar Jelly Mooncake is a delightful treat that combines visual appeal with exquisite taste. This mooncake features a striking purple outer layer crafted from a rich purple sweet potato soup. The filling consists of a smooth purple sweet potato paste paired with an innovative agar-agar “egg yolk” made from a blend of pumpkin and mung bean. For the most vibrant and appealing color, it is recommended to use Japanese purple sweet potatoes, as they provide a deeper and more intense hue.

The preparation of the purple agar-agar skin uses purple sweet potato soup, which is made by simmering diced purple sweet potato with water and pandan leaves. The purple agar-agar skin made from this soup is not only visually stunning but also provides a pleasant, subtly sweet flavor that complements the creamy filling.

---

---

It is suggested to use Agar-Agar Japan for this recipe to ensure that the jelly mooncake remains firm and does not become watery after cutting. When incorporating agar-agar powder into the recipe, it is important to add it to room temperature liquid rather than hot liquid. This method ensures that the agar-agar powder dissolves properly, creating a smooth and consistent jelly texture.

In summary, the Purple Sweet Potato Agar-Agar Jelly Mooncake is both aesthetically pleasing and delicious. The use of high-quality ingredients and proper techniques ensures a beautiful and flavorful mooncake that stands out as a unique and enjoyable treat.

CHINESE VERSION: 紫薯燕菜月饼

[ads1]

Purple Sweet Potato Agar-Agar Jelly Mooncake | MyKitchen101en

Yields: 4 (125 g each)

Ingredients for purple sweet potato agar-agar filling:

• 50 g diced purple sweet potato
• 160 g plain water
• ⅛ tsp fine salt
• 40 g fine sugar
• ½ tbsp agar-agar powder
• 2 pcs pandan leaves
• 4 pcs agar-agar “egg yolks” (Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes)

Ingredients for purple agar-agar skin:

• 280 g purple sweet potato soup*
• 40 g evaporated milk
• ½ tbsp agar-agar powder
• 35 g fine sugar

---

Preparing diced purple sweet potato:

1 Peel and dice purple sweet potato, divide into 50 g and 150 g. (Reminder: It is suggested to use Japanese purple sweet potato as the colour is deeper.)

[ads1]

For purple sweet potato agar-agar filling:

1 Steam 50 g of purple sweet potato for 30 minutes until very soft.

2 Combine plain water (NOT hot water), salt, sugar, agar-agar powder and pandan leaves in a sauce pot, bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Discard pandan leaves, add agar-agar mixture to steamed purple sweet potato, blend until smooth.

[ads1]

3 Pour some purple sweet potato filling into 4 paper muffin cups (top diameter=6 cm, bottom diameter= 5 cm, height= 4.8 cm). Add in agar-agar “egg yolks”, then add in more purple sweet potato filling until the total weight is 60 g.

4 Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould the agar-agar filling.

For purple agar-agar skin:

1 *Purple sweet potato soup: Bring 450 g of water to boil, add in 150 g of purple sweet potato and 2 pieces of pandan leaves. Bring to the boil again, cook over medium-low heat for 15 minutes. Measure out 280 g of purple sweet potato soup.

2 Add agar-agar powder to evaporated milk, mix well. Combine purple sweet potato soup, sugar and evaporated milk in a sauce pot, mix well. Bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Transfer mixture to heat resistant measuring cup.

Assembling Purple Sweet Potato Agar-Agar Jelly Mooncakes:

1 Pour some purple agar-agar skin into jelly mooncake mould, add in purple sweet potato agar-agar filling, pour in more purple agar-agar skin until fully filled.

2 Set aside for 15 minutes, until slightly set.

3 Chill for 2 hours, or until fully set.

4 Unmould Purple Sweet Potato Agar-Agar Jelly Mooncake when fully set.

---