Avocado Soymilk Jelly Mooncake

After seeing so many responses from my Dragonfruit Coconut Jelly Mooncake last week, here's sharing a healthy combinations. Avocado Soymilk Jelly Mooncake. All natural colouring, no artificial colouring. Nice pastel green hues as the outer skin, pairing with soymilk white fillings inside.

Avocados have been cultivated since 8000 BC and they are valued for their delicious taste and amazing health benefits. One avocado can have twice the potassium of a banana. They have a creamy, rich & fatty texture and blend well with various other ingredients. Can be use a bread spread, add to the salad or eat it on it's own.

- high in essential vitamins & minerals

- contain heart-healthy monounsaturated fats

- rich in potassium for helping maintain normal blood pressure

- promote healthy bones with their Vitamin K content

- give our body a natural lift of energy from B Vitamins

- contain anti-inflammatory properties

- promote good digestion with their fiber content & weight management

- helps keep eyes healthy & maintain healthy skin

- lower cholesterol

- rich in folic acid (especially good for women & women trying to conceive & important during pregnancy for the developing baby)

Ingredients: (makes 4 pcs)

SOYMILK INNER FILLING

210ml Sweetened Soy Milk (I'm using packet type)

1 tsp Agar-Agar Powder (Pearl Mermaid Brand)

1 pc Pandan Leaves

* You need 4 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.

(No sugar needed as Soymilk already sweetened)

AVOCADO OUTER LAYER

100ml Water

160ml Fresh Milk

15g Sugar

1 1/2 tsp Agar-Agar Powder (Pearl Mermaid Brand)

1/2 Avocado

2 pcs Pandan Leaves

You will need : 1 x 4pcs mooncake jelly mould

Step by Step to make Soymilk Inner Filling

1. In a pot, bring soymilk, pandan leaves & agar-agar powder to a boil.

(I'm using measurement spoon from Daiso)

2. Once the mixture starts bubbling & agar-agar melted, discard pandan leaves & turn off heat.

3. 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 the inner fillings so that it can fit perfectly into the mould. Roughly about 2cm or 2.5cm thickness will do the best trick.

(No picture taken for the above steps. You may refer my previous post on jelly mooncake to see step by step pictures)

Step by Step to make Avocado Outer Skin Layer

1. In a pot, bring water, sugar, pandan leaves & agar-agar powder to a boil. Stirring occasionally.

2. Meanwhile cut avocado into small cubes. Blend avocado flesh with 60ml milk into thick smooth puree.

3. Add in balance of 100ml milk into the blender & continue to blend till mix completely. Don't over blend as it will get too foamy.

4. Discard pandan leaves. Lower the heat & slowly pour blended avocado milk into the agar-agar mixture. Stir to combined.

5. Turn to lowest heat & keep them warm.

5. Now, get ready to assemble the jelly mooncake.

Instructions to assemble the Avocado Soymilk 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 avocado mixture into the mooncake mould. About 1cm - 1.5cm thickness.

2. Leave to cool down until it is almost set.

3. Take out your soymilk inner fillings jelly, carefully remove them from the small cups and place them on a plate.

4. Spoon 1/2 tsp of the avocado mixture in the center of the almost set jelly. (This step is to make sure the soymilk inner filling sticks & holds tightly and not easily separated by layer when you cut them)

5. Carefully & slowly placed the soymilk inner fillings onto the center of the mooncake mould.

6. Next, fill the mooncake mould with more avocado mixture until it's full.