Nowadays, ever since I have my own home, I make sure I always have fruits lying around in my kitchen. I have tried the super expensive black cherries which cost about RM 60-70 per kg and also those really expensive peaches that cost around RM 8 per piece. There is a RM 20 apple we bought which taste like... well, APPLES!
When I was pregnant with Samantha, guess whats my biggest cravings are? WATERMELONS. Yes you
This original recipe uses cream corns but I bought the wrong ones. I didn't know there are whole corn kennels in a tin too! The agar-agar tasted really nice with each bite bursting out with sweet corn kennel juice!
I will be submitting this recipe to Aspiring Bakers #11 - Mid-Autumn Treats hosted by Happy Home Baking.
|Note to self: Never take pictures of red objects with a redder background.|
|Not enough corn kennels.. Poor lighting...|
Dragon Fruit Corn Kennels Agar-agar Mooncakes
(Makes about 6 pieces)
For the yolks:
1 tsp Agar-agar powder
40gm Castor Sugar
1/8 tsp Salt
1. Chop and peel carrots into little pieces and steam for about 8 minutes or till carrots turn soft. Puree in a blender till fine.
2. Put everything else together in a pot including the puree carrot and cook till mixture boils. Turn off heat.
3. Sieve the mixture using a fine sieve.
4. Pour mixture into egg yolks mould and let set at room temperature for about 30 minutes then chill in the refrigerator.
5. Unmould the yolks when ready to use.
1 1/4 tsp Agar-agar Powder
100ml Thick Coconut Milk/Coconut Cream
1/8 tsp Salt
Sweet Corn Kennels
1. Mix everything in a pot except for the sweet corn kennels and bring mixture to boil. Turn off heat.
2. In the filling moulds, put in some corn kennels till it fill up about 1/2 full.
3. Pour in the coconut milk liquid and insert the egg yolks in the middle of the mould. 4. Let set at room temperature for about 30 minutes then chill in the refrigerator.
5. Unmould the fillings when ready to use.
For the Dragon Fruit Skin:
1 Whole Red Dragon Fruit
1/2 + 1/4 Tbsp Agar-agar Powder
75gm Castor Sugar
225ml Thick Coconut Milk/Coconut Cream
1. Wash the dragon fruit and slice it into half. Scoop the fruit out from the skin and mashed lightly with a fork.
2. Cook the dragon fruit in a pot with water. Best use a whisk to stir and stir to make the colour come out more intensely. When mixture boils, reduce heat and simmer for about 10 minutes under low heat. Turn off heat and sieve the mixture.
3. Now, measure the red liquid and see if there is still 225ml, if not, do add in enough water to make it 225ml.
4. Cook the agar-agar powder, sugar, coconut milk and the red liquid in a pot till it boils. Turn off heat.
5. In the mooncake moulds, pour a little of the final mixture and leave it half set.
7. Put in the sweet corn fillings in the centre of the mould.
8. Fill the moulds up with the remaining liquid.
9. Leave to set at room temperature for about 30 minutes then chill in the refrigerator before serving.