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
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.)
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.
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.
Purple Sweet Potato Agar-Agar Jelly Mooncake
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Ingredients
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
Instructions
Preparing diced purple sweet potato:
- 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.)
For purple sweet potato agar-agar filling:
- Steam 50 g of purple sweet potato for 30 minutes until very soft.
- 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.
- 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.
- Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould the agar-agar filling.
For purple agar-agar skin:
- *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.
- 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:
- 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.
- Set aside for 15 minutes, until slightly set.
- Chill for 2 hours, or until fully set.
- Unmould the agar-agar jelly mooncakes when fully set.
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Nutrition (per serving)
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Absolutely Excellent!!! Really Fantastic!!! U r a great chef with all the patience!!! Very beautifully done!!! Tqvm for sharing your wonderful recipe
The egg is not cook? Its raw?
It is made with agar-agar, mung bean and pumpkin, not real egg yolk.
Beautifully done! Thank you for sharing your recipe
How long can we keep the agar agar egg yolks in the fridge or is it freezer?
Usually I use the agar-agar egg yolks within 2 days, don’t keep for too long because when it is
used to make the jelly mooncake, the moon cake will be kept for another 5-6 days.