Cendol Quinoa Mooncake with Jelly Egg Yolk

THIS unique recipe incorporates a local favourite that will surely be a delight to cendol and mooncake lovers.This recipe was first published in Flavours magazine.

Print Recipe
Servings
9mooncakes
Servings
9mooncakes
Print Recipe
Servings
9mooncakes
Servings
9mooncakes
Ingredients
Jelly egg yolk
Cendol quinoa filling
Jelly skin
Servings: mooncakes
Units:
Instructions
To make yolks:
  1. Place the water, sugar, agar-agar powder and pandan leaves into a pot and boil over high heat for about 5 minutes. Reduce heat to medium, then add the coconut milk, custard powder and food colouring and cook until it boils. Turn off heat.
  2. Pour the jelly mixture into a ball ice-cube tray and cover the tray with a heavy object. Leave jelly to set completely before unmoulding.
To make filling:
  1. Place the quinoa and 40ml of water into a pot and cook until quinoa is fluffy. Set aside.
  2. Place the remaining water and palm sugar into a small saucepan and boil until sugar dissolves, then add the agar-agar powder, salt and pandan leaves. Bring to a boil, stirring continuously. Add the quinoa, coconut milk and custard mixture. Bring to a boil then immediately turn off the heat.
  3. Pour mixture into the round tart moulds and place a jelly yolk in each centre. Allow to set completely.
To make jelly skin:
  1. Blend the pandan leaves with water then sieve the mixture. Pour into a pot over high heat. Add the castor sugar and agar-agar powder and bring to a boil. Reduce heat then stir in the remaining ingredients with a wire whisk until mixture starts to bubble. Remove from heat and leave to cool slightly.
To make mooncake:
  1. Pour a 1/2cm layer of jelly skin mixture into the plastic mooncake mould. Leave to cool until almost set. Pour in another 1 to 2 tablespoons jelly skin mixture then place a prepared cendol quinoa filling into the centre of the mould. Top with more jelly skin mixture and allow it to set completely before chilling the mooncakes in a fridge.
  2. To serve, run a bamboo skewer through the sides of the mould, then unmould the mooncakes. The mooncakes can be stored for up to 5 days in a fridge.
Recipe Notes

Do note that you will also need a ball ice-cube tray, 9 to 10 round tart moulds (6cm in diameter, 2.5cm in height), and plastic mooncake jelly moulds.


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