DRAGON FRUIT AGAR-AGAR MOONCAKES


DRAGON FRUIT AGAR-AGAR MOONCAKES Thumbnail

DRAGON FRUIT AGAR-AGAR MOONCAKES



Red dragon fruit has a very deep pinkish red, it is very suitable for making agar-agar mooncake. Dragon fruit flesh is added to both agar-agar mooncake “skin” and “filling”, while the “yolk” in the center is made with mango flesh.

Yields: 4 (125 g each)

Ingredients for mango agar-agar “egg yolks” : (Yields: 6, 15 g each)

  • 1/16 tsp fine salt
  • 1 1/2 tbsps fine sugar
  • 1 tsp agar-agar powder
  • 90 g plain water
  • 60 g mango flesh (diced)
  • 1/2 tbsp lemon juice

Ingredients for dragon fruit agar-agar filling:

  • 45 g red dragon fruit flesh (mashed)
  • 1/2 tbsp cornstarch + 1 tbsp water
  • 1 tsp agar-agar powder
  • 30 g fine sugar
  • 145 g milk (room temperature)

Ingredients for dragon fruit agar-agar skin:

  • 60 g red dragon fruit flesh (mashed)
  • 1 1/4 tsps agar-agar powder
  • 2 tbsps fine sugar
  • 1 pc pandan leaf
  • 240 g plain water

For mango agar-agar “egg yolks”:



1. Combine salt, sugar, agar-agar powder and water, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add lemon juice to mango flesh, add in agar-agar mixture, blend until smooth. Sieve mango puree through to remove hard fibre.





2. Pour mixture into 6 holes round ice cubes mould (diameter=3 cm), top with the cover. Keep in the freezer to freeze for 20 minutes, or until fully set.



3. Unmould when fully set.

For dragon fruit agar-agar filling:



1. Mix cornstarch with water, add in mashed dragon fruit flesh, mix well.



2. Combine agar-agar powder, sugar and milk, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in mashed dragon fruit flesh, mix well, bring to the boil again, then off the heat.




3. Pour some dragon fruit filling into 4 paper muffin cups (top diameter=6 cm, bottom diameter= 5 cm, height= 4.8 cm). Add in mango agar-agar “egg yolk”. Add in more dragon fruit filling until the total weight is 60 g.


4. Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould when fully set.

For dragon fruit agar-agar skin:



1. Combine agar-agar powder, sugar, pandan leaf and plain water, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in mashed dragon fruit, mix well, bring to the boil again, then off the heat. Transfer mixture to heat resistant measuring cup.

Assembling Dragon Fruit Agar-Agar Mooncakes:



1. Pour some dragon fruit skin into jelly mooncake mould. Add in dragon fruit filling. Pour in more dragon fruit skin until fully filled.



2. Set aside for 15 minutes, or until slightly set.


3. Keep in refrigerator, chill for 2 hours, or until fully set.





4. Unmould the agar-agar mooncakes when fully set. (For storage: Put agar-agar mooncakes in container and chill.)

Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Double Swallow Corn Starch 400g 1 RM 1.80
2 Pandan Leaves per bundle 1 RM 0.90
3 Red Dragon Fruit Kg 1 RM 12.90
4 Fresh Lemon Pack (5-6pc) 1 RM 10.00
5 Cap Swallow Fine Salt 375g 1 RM 0.50
6 Prai Coarse Grain Sugar 1kg 1 RM 2.90
7 Farm Fresh Pure Fresh Milk 2L 1 RM 12.90
8 Konnyaku Jelly Original 300g 1 RM 5.85
9 Gold Lily Mango Kg 1 RM 16.90

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