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
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
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.
Calories: 8 kcal Carbohydrates: 1 g Protein: 0.5 g Fat: 0.02 g Saturated Fat: 0.003 g Monounsaturated Fat: 0.002 g Sodium: 50 mg Potassium: 23 mg Fiber: 0.2 g Sugar: 0.2 g Vitamin A: 571 IU Vitamin C: 1 mg Calcium: 3 mg Iron: 0.1 mg
Keyword Agar-agar mooncake, jelly mooncake