Recipe Ingredient
- For the pseudo-salted egg yolk:
- 2 tsp agar-agar powder
- 2 tbsp castor sugar
- 1/4 tsp salt
- 290ml water
- 1 pandan leaf, knotted
- Orange red food colouring
- 2 tbsp UHT milk
- Lotus paste filling:
- 75g lotus seeds (boiled until soft)
- 250ml thick coconut milk
- 250ml water
- 1 tbsp agar-agar powder
- 1/8 tsp salt
- 150g castor sugar
- 2 pandan leaves, knotted
- Thickening:
- 1 tbsp corn flour
- 1 tbsp water
Instructions
- Combine agar-agar powder, sugar, salt, water and pandan leaf in a saucepan.
- Bring to a boil until sugar has dissolved.
- Add colouring and milk and blend well to mix.
- Pour into a shallow dish to set.
- Use a small watermelon scoop to carve out balls to be used as substitutes for egg yolk. Alternatively, you can pour mixture into small, round ice-cube moulds and knock out the ´yolks´ when set.
- Blend cooked lotus seeds and coconut cream in a liquidiser until finely pureed. Strain.
- Add agar-agar powder, salt and water.
- Cook sugar in a heavy-based saucepan over a medium-low flame until sugar has caramelised (do not burn the sugar).
- When the sugar melts and turns slightly golden brown, remove the saucepan from the fire and pour in a small amount of lotus seeds paste mixture.
- Stir well to dissolve the caramel then pour in the rest of the mixture.
- Keep on stirring, then add the pandan leaves.
- Cook until mixture comes to a low boil.
- Add in thickening and stir well to mix.
- Pour mixture into rinsed patty tins.
- Put one salted egg yolk into the centre of each filling.
- Leave to set then unmould.
- Cut out neatly with a 5cm (2ins) round cutter and set aside the fillings for use later.
To make Lotus paste filling:
