Pandan Jelly Mooncake

Pandan Jelly Mooncake

• Bring 150g water, sugar and chopped pumpkin to boil in a pot till pumpkin becomes very soft and strain.
• Return pumpkin liquid to pot and add 170g water into it with agar agar powder.
• Stirring liquid with a hand whisk till boil add medium heat and pour into the ball-shaped mould and cover.
• Chill jelly egg yolk to set in the refrigerator for 15 minutes and remove them from mould. Set aside for later use. 

• Combine water, gula melaka, agar agar powder and pandan leaves together and bring to boil (stirring continuously with a hand whisk) till gula melaka dissolves and strain.
• Turn off heat, discard pandan leaves and pour liquid into muffin cups (about 1/2 cm high) and add jelly egg yolk in the center. Pour in the remaining liquid into the 5 muffin cups evenly. Allow to set completely for 15 minutes in the refrigerator.
• Remove the gula melaka jelly from the muffin cup, using a sharp knife to scratch the jelly lightly on both sides, this will makes the jelly stick together.  Set aside for later use.

• In a pot, combine water, sugar, pandan leaves and agar agar powder together.
• Bring liquid to boil at medium heat and stirring continuously with a hand whisk. Turn off heat, discard pandan leaves and add 2 tbsp fresh milk into it, stir well. Add pandan paste, stir well again.

• Pour pandan liquid into mooncake moud, about 1/2 cm high.
• Place the gula melaka filling into it and pour in the remaining liquid.
• Allow jelly to set completely and keep jelly refrigerated until ready to serve.