Purple Sweet Potato Agar-Agar Jelly Mooncake
The purple outer layer of this agar-agar jelly mooncake is made with purple sweet potato soup, it is filled with purple sweet potato paste and agar-agar “egg yolk” which is made from the combination of pumpkin and mung bean.
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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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Notes
For agar-agar “egg yolks” (Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes)
Nutrition (per serving)
Calories: 168kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gCholesterol: 3mgSodium: 182mgPotassium: 349mgFiber: 3gSugar: 23gVitamin A: 12299IUVitamin C: 3mgCalcium: 63mgIron: 1mg
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