Agar-Agar “Jelly Egg Yolk” (Jelly Mooncake Egg Yolk Recipe)

These Agar-Agar “Jelly Egg Yolks” are made with mung bean and pumpkin to create a texture that resembles an egg yolk. Though the carrot might give a color that is closer to the color of salted egg yolk, the pumpkin will give a better texture.

CHINESE VERSION: 燕菜月饼”蛋黄”

Agar-Agar “Jelly Egg Yolk” for Jelly Mooncakes | MyKitchen101en

Yields: 6 (15 g each, diameter=3 cm)

Ingredients:

• 10 g split mung bean (soak for 3 hours, drained)
• 40 g pumpkin flesh
• ¾ tsp agar-agar powder
• ⅛ tsp fine salt
• 80 g plain water

Instructions:

1 Steam soaked split mung bean and pumpkin over medium heat for 20 minutes.

2 Combine agar-agar powder, salt and water in a sauce pot, cook over medium heat until agar-agar powder fully dissolved.

3 Add agar-agar mixture to steamed mung bean and pumpkin, blend until smooth.

4 Pour mixture into 6 holes round ice cubes mould (diameter=3 cm), top with the cover.

5 Keep in the freezer to freeze for 15 minutes, or until fully set.

6 When fully set, unmould and rinse with plain water. Keep refrigerated for later use.

Related recipe: Chocolate Agar-Agar Jelly Mooncakes

Related recipe: Matcha (Japanese Green Tea) Red Bean Agar-Agar Jelly Mooncakes

Agar-agar “Jelly Egg Yolk” (Jelly Mooncake Egg Yolk Recipe)

These Agar-Agar “Jelly Egg Yolks” are made with mung bean and pumpkin to create a texture that resembles an egg yolk. Though the carrot might give a color that is closer to the color of salted egg yolk, the pumpkin will give a better texture.

Rate

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Freezing time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Chinese

Servings 6 pieces

Calories 8 kcal

Equipment

• 1 6 holes round ice cubes mould (diameter=3 cm)

Ingredients

  

1x2x3x

• 10 g split mung bean soak for 3 hours, drained
• 40 g pumpkin flesh
• ¾ tsp agar-agar powder
• ⅛ tsp fine salt
• 80 g plain water

Instructions

 

• Steam soaked split mung bean and pumpkin over medium heat for 20 minutes.
  
• Combine agar-agar powder, salt and water in a sauce pot, cook over medium heat until agar-agar powder fully dissolved.
  
• Add agar-agar mixture to steamed mung bean and pumpkin, blend until smooth.
  
• Pour mixture into 6 holes round ice cubes mould (diameter=3 cm), top with the cover.
  
• Keep in the freezer to freeze for 15 minutes, or until fully set.
  
• When fully set, unmould and rinse with plain water. Keep refrigerated for later use.
  

Video

Nutrition (per serving)

Calories: 8kcalCarbohydrates: 1gProtein: 0.5gFat: 0.02gSaturated Fat: 0.003gMonounsaturated Fat: 0.002gSodium: 50mgPotassium: 23mgFiber: 0.2gSugar: 0.2gVitamin A: 571IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg

Keyword Agar-agar mooncake, jelly mooncake

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