Red Beans Crystal Jelly Mooncakes 红豆水晶月饼

Red Beans Crystal Jelly Mooncakes
For filling
A:
150g pre-cooked red beans
350ml mineral water
100g caster sugar
2 tsps agar-agar powder
½ tsp jelly powder
2 blades pandan leaves (knotted)

B: (mixed together)
100ml packet-type concentrated coconut milk
1 tbsp cornflour
Dash of salt

C:
10 mock egg yolk jelly (see below)

For skin:
650ml mineral water
100ml packet-type concentrated coconut milk
140g caster sugar
2 blades pandan leaves (knotted)
2½ tsps agar-agar powder
½ tsp jelly powder
2 tbsps condensed milk
Dash of red colouring

Utensil needed:
10 small cake moulds
10 jelly moulds

Method:
1. Blend lightly the pre-cooked red beans.
2. Combine no.(1) and remaining ingredients of (A) together. Bring it to a boil, add in ingredient (B) and let it come to another boil. Turn heat to low, cook a further two minutes. Turn off heat.
3. Place a mock egg yolk jelly of (C) inside each mould. Fill with no.(2) to the brim. Cool and leave them to set. Dislodge jelly.
4. Combine all ingredients for skin in a small pot. Stir till it boils and turn on low heat. Stir for two minutes, turn off heat. Discard pandan leaves.
5. Fill moulds with no.(4) to one-third full only. Place in no.(3) after dislodging. Fill in more of no.(4) to the brim. Use two skewers to raise no.(3) to a nice level. Ensure no.(4) has a level base. Cool, keep chilled.


Tips:
1. Jelly mooncakes cooked with mineral water has a superior taste than normal tap water.
2. Cooking boiled jelly for an extra couple of minutes ensure jelly does not go runny.
3. Adding a touch of salt to coconut milk helps jelly to have a better shelf life.

红豆水晶月饼

馅料A：
煮好红豆150克
矿泉水350毫升
幼糖100克
燕菜粉2茶匙
遮里粉半茶匙

馅料B：（混合均匀）
包装浓椰浆100毫升
粟粉1汤匙
盐少许

馅料C：
蛋黄燕菜10粒(参阅以下)

皮料：
矿泉水650毫升
包装浓椰浆100毫升
幼糖140克
班兰叶2片（打结）
燕菜粉2茶匙半
遮里粉半茶匙
炼奶2汤匙
红色素少许

用具：
小蛋糕模10个
燕菜模型10个

做法：
1. 将煮好的红豆稍微打碎。
2. 将（1）及其余（A）料搅匀煮至滚加入（B）料拌匀煮滚，转小火再煮2分钟，熄火。
3. 先将馅料(C)的蛋黄燕菜各别放入小蛋糕模里，淋入（2）至满，待凉冷藏至凝固，取出。
4. 将所有皮料放入小锅搅匀煮滚，转小火煮2分钟，熄火，取出班兰叶。
5. 将（4）倒入燕菜模至1/3满。放入（3）再淋满（4），用两支竹签将（3）提起再放好，使（4）的
底部完全渗入，再待凉冷藏至凝固。

贴士:
1. 用矿泉水煮燕菜使煮出来的燕菜不会有自来水的味道。
2. 燕菜煮滚后继续煮多数分钟使凝固后的燕菜不会出水。
3. 椰浆里放些盐使煮好的燕菜放久不会有异味。









Mock Egg Yolk Jelly
For interior filling:
200ml mineral water
1 tsp agar-agar powder
40g caster sugar
2 tbsps condensed milk
Little egg yolk yellow colouring

Utensil needed:
1 set of round ice-cube mould

Method:
1. Combine ingredients in a pot, bring it to a boil. Turn to low heat and boil a further two minutes. Turn off heat.
2. Pour this hot solution into the ice-cube mould. Leave to cool, keep chilled till well set. Unmould for use.

蛋黄燕菜

内馅：
矿泉水200毫升
燕菜粉1茶匙
幼糖40克
炼奶2汤匙
蛋黄色素少许

用具：
圆形冰块模1个

做法：
1. 将所有材料放入锅里搅匀煮至滚，转小火继续煮2分钟，熄火。
2. 将（1）倒入冰块模待凉，冷藏至凝固，取出。