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

CHINESE VERSION: 燕菜月饼”蛋黄”

Agar-Agar Salted Egg Yolks for Jelly Mooncakes

 

Agar-Agar “Egg Yolks” 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
  • 3/4 tsp agar-agar powder
  • 1/8 tsp fine salt
  • 80 g plain water

Directions:

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

Agar-Agar Salted Egg Yolks for Jelly Mooncakes

 

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

Agar-Agar Salted Egg Yolks for Jelly Mooncakes

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

Agar-Agar Salted Egg Yolks for Jelly Mooncakes

 

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

Agar-Agar Salted Egg Yolks for Jelly MooncakesAgar-Agar Salted Egg Yolks for Jelly Mooncakes

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

Agar-Agar Salted Egg Yolks for Jelly Mooncakes

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

Agar-Agar Salted Egg Yolks for Jelly Mooncakes

Related recipe: Chocolate Agar-Agar Jelly Mooncakes

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

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