This recipe is best with
Recipe Ingredient
- Cheese filling
- Ingredients (A)
- 2 tbsp fresh cream
- 50ml UHT milk
- 70g Philadelphia cream cheese, softened at room temperature
- 2 egg yolks
- 1 tsp lemon juice
- Ingredients (B)
- 200ml water
- 60g sugar
- 1 ½ tsp agar-agar powder
- Jelly egg yolk
- 1 tsp agar-agar powder
- 2 tbsp sugar
- 200ml water
- 1 tbsp evaporated milk
- 1/8 tsp yellow food colouring
- Marble jelly skin
- Ingredients (C)
- 800ml water
- 125g sugar
- 2 ¼ tbsp agar-agar powder
- 1 pandan leaf, knotted
- 2 tbsp evaporated milk
- 100ml thick coconut milk
- 1/8 tsp salt
- Red dragon fruit portion
- 50g red dragon fruit, chopped and blended into a puree
- White dragon fruit portion
- 100g white dragon fruit, diced and blend into a puree
Instructions
- To prepare jelly egg yolk: Combine water, sugar and agar-agar powder in a small saucepan and bring to a boil until sugar dissolves. Add evaporated milk. Stir and bring to a boil.
- Pour jelly mixture into a ball ice-cube tray. Cover the tray and place a heavy object over to keep the cover in place. Leave to set completely. When set, loosen the balls of jelly and keep aside.
- For the cheese filling: Combine fresh cream, UHT milk, cream cheese, egg yolks and lemon juice in a bowl. Lightly beat up with a hand whisk.
- Bring water, sugar and agar-agar powder to a boil until sugar has dissolved. Stir in the cream cheese mixture to mix.
- Remove mixture from heat once the mixture starts to bubble. Pour mixture into round tart moulds.
- Drop a jelly yolk in the centre of each mould and leave to set completely.
- To prepare marble jelly skin: Combine ingredients (C) together and bring to a boil. Reduce the heat and add in coconut milk and evaporated milk and salt. Stir well to mix.
- Divide mixture into three equal portions. Mix red dragon fruit puree with one portion and mix white dragon fruit puree to the other two portions.
- To assemble the mooncake: Pour a 1/2 cm layer of white jelly mixture into a plastic mould and leave aside for 10 seconds.
- Scoop a tablespoon of the red portion of the jelly mixture and gradually pour into the white portion to create a marble effect.
- Place a prepared cream cheese filling in the centre of mould and top up with a mixture of marble jelly skin mixture (white and red portions).
- Leave aside to set completely before chilling in the refrigerator for 30–35 minutes.
- Loosen the jelly mooncake from mould when set, and keep refrigerated until ready to serve.
