芋头莲蓉水晶月饼 Yam Lotus Paste Jelly Mooncake

水晶蛋黄 ：
A：清水125毫升、糖50克、燕菜精1茶匙、班兰叶2片
B：浓椰浆60毫升、奶皇粉½汤匙、橙色素⅛茶匙工具：球状模型
水晶蛋黄做法 ：
1. 将A料煮至滚，加入椰浆，蛋黄粉和色素，煮至滚。
2. 将水晶蛋黄倒入球状冰格内，加盖压紧，让它完全凝固后脱模。（图1-2）
友爱芋头莲蓉馅料 ：
糖25克、盐⅛茶匙、燕菜精2 ½茶匙、清水150毫升、友爱芋头莲蓉馅150克、椰浆150毫升、奶皇粉½汤匙、杯膜5-6个、水晶
蛋黄5-6个、沙谷30克
沙谷米做法 ：
锅内注入2杯水煮至滚后快速加入沙谷米煮10分钟。熄火继续盖着10分钟。滤干备用。（图3）
友爱芋头莲蓉馅做法 ：
1. 将糖、盐及燕菜精混合，加入水搅拌煮至滚。（图4）
2. 煮至滚后转小火，加入友爱芋头莲蓉馅，搅拌煮至溶解。（图5）
3. 碗内加入椰浆和奶皇粉，加入沙谷米拌匀煮至滚，熄火。（图6-7）
4. 将友爱芋头莲蓉馅倒入模型中，放入一粒水晶蛋黄在中央，让它凝固。（图8-9）
水晶皮材料 ：
糖70克、盐¼茶匙、燕菜精2 ½茶匙、清水400毫升、炼奶½汤匙、椰浆50毫升、紫色素数滴
水晶皮做法 ：
1. 锅内将糖、盐和燕菜精混合，加入水煮至滚。（图10）
2. 转小火，加入炼奶、椰浆和紫色素，不停搅拌至全部材料混合至起泡，熄火。（图11-12）
组合 ：
1. 倒½公分的皮料入模型中，让它冷却至几乎凝固。（图13）
2. 放入友爱芋头莲蓉馅放在模型中间，再倒入水晶皮料，让它凝固后收入冰箱。（图14-15）
3. 把水晶月饼扣出，再收入冰箱。

Jelly Egg Yolk Ingredients :
A: 125ml water, 50g wugar, 1 tsp agar-agar powder, 2 knotted pandan leaves
B: 60ml thick coconut milk, ½ tbsp custard powder, ⅛ tsp orange-red food coloring
Equipment : Ball ice-cube tray
Method :
1. Bring Ingredients A to a boil. Lower heat and add in coconut milk, custard powder & coloring and bring
to a quick boil.
2. Pour jelly mixture into the ball ice-cube tray and cover the tray with a heavy object. Leave jelly to
set completely before unmoulding. Set aside for later use. (Pic 1-2)

Yu-Ai Yam Lotus Paste Agar-agar Filling Ingredients :

25g sugar, ⅛ tsp salt, 2 ½tsps instant agar-agarpowder, 150ml water, 150g Yu-Ai yam lotus paste, 150ml coconut milk, ½ tbsp custard powder, 5-6 cups/
moulds, 5-6 jelly yolks, 30g sago pearls

To Prepare sago pearls :
1. In a pot filled with 2 cups water or more, bring water to a rolling boil, quickly add sago pearls and let it
simmer for 10 minutes. Turn off heat & close lid. Let it cover for another 10 minutes. Drain in a colander & use later in the filling. (Pic 3)
To prepare Yu-Ai Yam Lotus Paste filling :
1. In a small saucepan, mix in sugar, salt, agar-agar powder. Stir to mix & add in water. Cook over low
heat, stirring with a wire whisk. (Pic 4)
2. Once mixture comes to a boil, lower heat & add in Yu-Ai yam lotus paste & mix slowly until lotus paste
dissolves thoroughly. (Pic 5)
3. In a bowl combine coconut milk with custard powder. Mix in cooked sago pearls & coconut milk mixture.
Bring to a boil and turn off heat immediately. (Pic 6-7)
4. Pour Yu-Ai yam lotus paste jelly mixture into small cups and top each cup with a jelly yolk in the center.
Allow to set completely. (Pic 8-9)
Mooncake jelly skin Ingredients :
70g sugar, ¼ tsp salt, 2½ tsps instant agar-agar powder, 400ml water, ½ tbsp condensed milk, 50ml coconut
milk, 1 tsp or more purple yam essence
Method for cooking skin :
1. In a pot combine sugar, salt, agar-agar powder. Add in water & bring to a boil. (Pic 10)
2. Lower heat and mix in condensed milk & coconut milk, and yam paste essence stirring continuously
with a hand whisk until the mixture starts to bubble. Turn off heat. (Pic 11-12)
To assemble mooncake :
1. Pour ½ cm layer of mooncake jelly skin mixture into a mooncake mould. Allow to cool until almost set. (Pic 13)
2. Place a prepared Yu-Ai yam lotus paste filling in the center of the mould. Top up with mooncake jelly
skin mixture and allow to set completely before chilling in the refrigerator. (Pic 14-15)
5. Unmould purple jelly mooncake and keep refrigerated until ready to serve.