Monday, 17 August 2009

Red Beans Crystal Jelly Mooncakes红豆水晶月饼











Red Beans Crystal Jelly Mooncakes
For filling
A:
150g pre-cooked red beans
350ml mineral water
100g caster sugar
2 tsps agar-agar powder
½ tsp jelly powder
2 blades pandan leaves (knotted)

B: (mixed together)
100ml packet-type concentrated coconut milk
1 tbsp cornflour
Dash of salt

C:
10 mock egg yolk jelly (see below)

For skin:
650ml mineral water
100ml packet-type concentrated coconut milk
140g caster sugar
2 blades pandan leaves (knotted)
2½ tsps agar-agar powder
½ tsp jelly powder
2 tbsps condensed milk
Dash of red colouring

Utensil needed:
10 small cake moulds
10 jelly moulds

Method:
1. Blend lightly the pre-cooked red beans.
2. Combine no.(1) and remaining ingredients of (A) together. Bring it to a boil, add in ingredient (B) and let it come to another boil. Turn heat to low, cook a further two minutes. Turn off heat.
3. Place a mock egg yolk jelly of (C) inside each mould. Fill with no.(2) to the brim. Cool and leave them to set. Dislodge jelly.
4. Combine all ingredients for skin in a small pot. Stir till it boils and turn on low heat. Stir for two minutes, turn off heat. Discard pandan leaves.
5. Fill moulds with no.(4) to one-third full only. Place in no.(3) after dislodging. Fill in more of no.(4) to the brim. Use two skewers to raise no.(3) to a nice level. Ensure no.(4) has a level base. Cool, keep chilled.


Tips:
1. Jelly mooncakes cooked with mineral water has a superior taste than normal tap water.
2. Cooking boiled jelly for an extra couple of minutes ensure jelly does not go runny.
3. Adding a touch of salt to coconut milk helps jelly to have a better shelf life.

红豆水晶月饼

馅料A:
煮好红豆150克
矿泉水350毫升
幼糖100克
燕菜粉2茶匙
遮里粉半茶匙

馅料B:(混合均匀)
包装浓椰浆100毫升
粟粉1汤匙
盐少许

馅料C:
蛋黄燕菜10粒(参阅以下)

皮料:
矿泉水650毫升
包装浓椰浆100毫升
幼糖140克
班兰叶2片(打结)
燕菜粉2茶匙半
遮里粉半茶匙
炼奶2汤匙
红色素少许

用具:
小蛋糕模10个
燕菜模型10个

做法:
1. 将煮好的红豆稍微打碎。
2. 将(1)及其余(A)料搅匀煮至滚加入(B)料拌匀煮滚,转小火再煮2分钟,熄火。
3. 先将馅料(C)的蛋黄燕菜各别放入小蛋糕模里,淋入(2)至满,待凉冷藏至凝固,取出。
4. 将所有皮料放入小锅搅匀煮滚,转小火煮2分钟,熄火,取出班兰叶。
5. 将(4)倒入燕菜模至1/3满。放入(3)再淋满(4),用两支竹签将(3)提起再放好,使(4)的
底部完全渗入,再待凉冷藏至凝固。

贴士:
1. 用矿泉水煮燕菜使煮出来的燕菜不会有自来水的味道。
2. 燕菜煮滚后继续煮多数分钟使凝固后的燕菜不会出水。
3. 椰浆里放些盐使煮好的燕菜放久不会有异味。









Mock Egg Yolk Jelly
For interior filling:
200ml mineral water
1 tsp agar-agar powder
40g caster sugar
2 tbsps condensed milk
Little egg yolk yellow colouring

Utensil needed:
1 set of round ice-cube mould

Method:
1. Combine ingredients in a pot, bring it to a boil. Turn to low heat and boil a further two minutes. Turn off heat.
2. Pour this hot solution into the ice-cube mould. Leave to cool, keep chilled till well set. Unmould for use.

蛋黄燕菜

内馅:
矿泉水200毫升
燕菜粉1茶匙
幼糖40克
炼奶2汤匙
蛋黄色素少许

用具:
圆形冰块模1个

做法:
1. 将所有材料放入锅里搅匀煮至滚,转小火继续煮2分钟,熄火。
2. 将(1)倒入冰块模待凉,冷藏至凝固,取出。

10 comments:

Anonymous said...

在书展买了《时尚燕菜月饼》,有几个问题想请教。

· 每一份量可以做多少个月饼?

· 可否用Carrot juice取代红萝卜?

· 由于有兴趣做的月饼,蛋黄都用不同的食材,可否统一只用一种?

· 书上的模型非常漂亮,但是我去的原料店都找不到。请问哪里可买到?

谢谢回答!

Y3K food & travel said...

一般上可做四个小型或两个大型的月饼.

现成的CARROT JUICE如果有甜味,需要将糖的份量减少.

蛋黄可随意用任何适合的食材.

模型请联络BIBUN(SELANGOR)参考书内的材料供应商资料.

Anonymous said...

那么,书中的成品属于小型抑或是大型呢?

至于蛋黄料,就是说,本来的食谱用的是红萝卜,我可以用番薯替代,或相反,是吗?

谢谢!

Yew Yen said...

Would appreciate it if you can explain what is the difference between agar-agar powder and jelly powder.

Thanks a lot.

Y3K food & travel said...

Agar-agar and jelly are both derived from seaweed, different in texture.

Final result of desserts made with agar-agar is harder, while made with jelly is softer in texture.

我的一切。。 said...
This comment has been removed by the author.
我的一切。。 said...

是不是做每一样燕菜月饼,都可以用包装椰浆呢。。。

谢谢分享。。。

Y3K food & travel said...

采用包装椰浆,不容易变坏,耐比较久.

Anonymous said...

我可以知道哪里有的买蛋黄模型吗?

Y3K food & travel said...

可以向我们卖,一个RM3,寄费RM6(可买1-4个,寄费一样). 联络电话:03-89453000.