" First thing first, I edited the recipe for the SKIN of the Cendol Gula Melaka Agar-agar Mooncakes. I forgot to take into account that I made another 1/2 portion just to fill up the moulds. I am very sorry for the inconvenience caused. "
I don't know whether its my problem or the recipe book but I absolutely hate recipe books that doesn't specify how much will the recipe yield. But after attempting 2 recipes from the same book,
3 actually, one sort of failed so its not recorded here, I realized its impossible to estimate the final result. This recipe below yields about 7 pcs but the previous one yields about 5 pcs only.
Another problem I encountered was that I always have not enough for my mooncake's skin portion and I would have to rush to make another portion to fill up the moulds so as not to make my mooncakes look like a piece of Kuih Lapis instead. Its always good to have more than not enough isn't it?
Therefore, I adjusted accordingly and made 1 + 1/2 portion of the mooncake's skin. That explains if my recipe looks weird.
I will be submitting this recipe to Aspiring Bakers #11 - Mid-Autumn Treats hosted by Happy Home Baking.
Pumpkin Black Sesame Agar-agar Mooncakes
(Makes about 7 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.
Black Sesame Fillings:
1 tsp Agar-agar Powder
75ml Thick Coconut Milk/Coconut Cream
4 Tbsp Black Sesame Powder
1. Cook everything in a pot except for the black sesame powder until mixture boils.
2. Add in the Black Sesame Powder and mix well. Remove liquid from heat.
3. Pour the mixture into little round containers that fits into the mooncakes mould and put in the yolks in the centre of the mixture.
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 Pumpkin Skin:
1/2 + 1/4 Tbsp Agar-agar Powder
90gm Castor Sugar
1/8 tsp Salt
150ml Thick Coconut Milk/Coconut Cream
150gm Pumpkins (I used butternut squash)
1. Chop and peel pumpkins into little pieces and steam for about 13 minutes or till pumpkins turn soft. Puree in a blender till fine.
2. Mix everything in a pot except for the pureed pumpkin and bring mixture to boil.
3. Scoop out 150ml of the mixture and this is the white part of the skin.
4. Add in the pumpkins into the remaining mixture and bring to a boil again. Turn off heat.
5. Sieve the pumpkin mixture with a fine sieve.
6. In the agar-agar moulds, pour a little of the pumpkin mixture and leave to set.
7. Put in the black sesame fillings in the centre of the mould and then pour some white mixture.
8. Lastly., finish with a layer of pumpkin mixture.
9. Leave to set at room temperature for about 30 minutes then chill in the refrigerator before serving.