Blue Pea with Lotus Paste Jelly Mooncake
Jelly mooncakes with a blue pea flower skin, lotus paste filling and a carrot-juice jelly "egg yolk" center.
Ingredients
| 180 g | carrot juice (jelly egg yolk) | |
| 40 g | milk (jelly egg yolk) | |
| 1 tsp | 5 ml | agar-agar powder (jelly egg yolk) |
| 1/4 tsp | 1.3 ml | jelly powder (jelly egg yolk) |
| 30 g | castor sugar (jelly egg yolk) | |
| 1 tsp | 5 ml | agar-agar powder (filling) |
| 30 g | castor sugar (filling) | |
| 150 g | water (filling) | |
| 40 g | evaporated milk (filling) | |
| 70 g | lotus paste (filling) | |
| 750 g | blue pea flower juice, from about 30 buds (skin) | |
| 40 g | castor sugar (skin) | |
| 1 tbsp | 15 ml | agar-agar powder (skin) |
| 1/2 tbsp | 7.5 ml | jelly powder (skin) |
Instructions
Jelly egg yolk
- Mix all ingredients into a pot and bring to boil. Pour the mixture into a jelly egg yolk mould. Chill in the refrigerator till solidified completely.
Filling 2. Mix all ingredients (except lotus paste) in a pot and bring to boil, mix in lotus paste, turn off flame and pour into a small bowl, put the jelly egg yolk into it, chill in refrigerator till solidified completely. Remove from bowl. Set aside.
Blue pea skin 3. Boil all ingredients, lower flame and cook for a few minutes. Pour a bit of jelly into the mooncake mould, wait till a bit solidified then put in the filling, pour the jelly mixture into the mould until full. Chill in the fridge before serving.