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”
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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.
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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.
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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)
- 6 holes round ice cubes mould (diameter=3 cm)
- 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
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.
