Red Bean Paste Jelly Mooncakes

Recipe

Ingredients
Egg yolk
190g water
40g sugar
1tsp agar-agar powder
1tbsp fresh milk/evaporated milk
few drops of orange food colouring

Filling
200g water
40g sugar
1 1/4tsp agar-agar powder
100g red bean paste
50g coconut milk

Pastry
300g water
100g coconut milk
60g sugar
2tsp agar-agar powder
2 blades pandan leaves

red food colouring

Steps:
Egg yolk:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the milk and colouring.
3. Pour into the ice-cube mould and leave it to set.

Filling:
1. Boil water, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire and stir in the coconut milk and red bean paste until well combined.
3. Return to fire and bring to a boil.
4. Pour mixture into mould and place an egg yolk into the agar-agar.
5. Leave it to set.
6. Remove agar-agar from mould, use a fork and scratch on it surface. (This allow the filling to stick onto the pastry.)

Pastry:
1. Boil water, pandan leaves, sugar and agar-agar powder together until sugar and agar-agar powder dissolved.
2. Remove from fire, stir in the coconut milk and bring to quick boil.
3. Pour 1/4 of the mixture into a small bowl and stir in the red colouring.
4. Leave the rest of the mixture plain.

Assemble the agar-agar:
1. Pour the red pastry mixture into the mould about 1/4 full.
2. Let it half set then place the filling onto the agar-agar.
3. Fill up the mould with the plain agar-agar mixture.
4. Leave it to set and chill in the fridge.
5. Loosen the side of the agar-agar, invert it and gentle press the agar-agar out of the mould.