After seeing my Mango Coconut Jelly Mooncake last week, here's sharing another beautiful combinations. Dragonfruit Coconut Jelly Mooncake. I'm using red dragonfruit to give the jelly a nice red hues as the outer skin, contrasting with the coconut milk white fillings inside.
Ingredients: (makes 8 pcs)
COCONUT INNER FILLING
300ml Water
2 tsp Agar-Agar Powder (Pearl Mermaid Brand)
110ml Coconut Milk
40g Castor Sugar or to taste
2 pcs Pandan Leaves
* You need 8 small cups. Try putting the cups into the mooncake mould to make sure it fits nicely into the center of the mooncake. You can also use silicon small tart mould.
DRAGONFRUIT OUTER LAYER
660ml Water
90g Sugar
3 1/2 tsp Agar-Agar Powder (Pearl Mermaid Brand)
140g Dragon Fruit Puree (blended)
3-4 pcs Pandan Leaves
You will need : 2 x 4pcs mooncake jelly mould
Step by Step to make Coconut Inner Filling
1. In a pot, bring water, sugar, pandan leaves & agar-agar powder to a boil.
(I'm using measurement spoon from Daiso)
2. Once the mixture starts bubbling, turn off heat.
3. Add in coconut milk. Stir to mix evenly.
4. Pour into small cups and leave to set completely. (You may put in the fridge once it cools down for quicker setting time)
5. Adjust the thickness of your coconut fillings so that it can fit perfectly into the mould. Roughly about 2cm or 2.5cm thickness will do the best trick.
Step by Step to make Dragonfruit Outer Skin Layer
1. Blend dragonfruit flesh into puree.
2. In a pot, bring water, sugar, pandan leaves & agar-agar powder to a boil.
3. Lower the heat and add in blended dragonfruit puree.
4. Turn to lowest heat & keep them warm.
5. Now, get ready to assemble the jelly mooncake.
Instructions to assemble the Mango Jelly Mooncake:
Before pouring the jelly mixture into the mould, slightly wet the mould. This is to prevent the mooncake jelly from sticking to the mould and easy removal. It's okay to have some water drops in the mould.
1. Pour 1 cm of the dragonfruit mixture into the mooncake mould. About 1cm - 1.5cm thickness.
2. Leave to cool down until it is almost set.
3. Take out your coconut inner fillings jelly, carefully remove them from the small cups and place them on a plate.
4. Use a spoon to drop a 1/4 tsp of the dragonfruit mixture in the center of the almost set jelly. (This step is to make sure the coconut inner filling sticks & holds tightly and not easily separated by layer when you cut them)
5. Carefully & slowly placed the coconut inner fillings onto the center of the mooncake mould.
6. Next, fill the mooncake mould with more dragonfruit mixture until it's full.
7. Leave to cool and set completely.
8. Transfer them into the fridge to chill for at least 1-2hrs.
9. When ready to serve, remove jelly mooncakes from the mould and cut them into quarters.
TIPS : Do not remove jelly mooncake from the mould until you are ready to eat. Jelly will release some water when oxidize.