| Ingredient | Method |
| Jelly Egg Yolk A 300ml water 20g castor sugar 1/4 tsp salt 3tsp agar-agar powder 2-3 pandan leaf B 1 tbsp evaporated milk 1/2 tbsp custard powder 1tsp orange emulco Jelly Filling A 100 ml full milk 75g cream cheese 15g castor sugar 1 A egg yolk 1/2 tbsp lemon juice 2 tsp agar-agar powder B 50ml heavy cream/full milk Jelly Skin A 450ml water 5.5tsp agar-agar powder 80g castor sugar 1/2 tbsp cocoa powder 1/2 tsp coffee powder B 55ml full milk | 1. Jelly Egg Yolk: combine ing A in a pot. Bring to boil. Off the flame and remove pandan leaf. Stir in ing B. Fill ice-cube tray with the mixture. Leave aside to set. 2. Jelly Filling: Combine ing B in a pot, cook and keep stirring until boil. Remove from heat and stir in ing B immediately. Strain through a strainer. Pour the mixture into a small plastic cups. Allow to set slightly before placing in the prepared Jelly egg yolk. Leave aside to set. Remove and set aside. 3. Jelly Skin: combine ing A in a pot. Bring to boil. Stir in ing B. Pour some of the mixture into jelly mooncake mould. Allow to set slightly before placing in the prepared jelly filling. Fill the mooncake mould with remaining mixture. Leave aside to set. Chill well before serve. *1 teaspoon = 2g agar agar powder |
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