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Blue Pea Flower Jelly Mooncake

Recipes Details

Preparation Time:

4-5 hours

Cooking Time:

50 minutes

Servings:

4-6

Ingredients

Orange Yolk

  • 200ml fresh orange juice
  • 80g sugar
  • 5g agar-agar powder

Filling

  • 400ml yoghurt drink
  • 80g sugar
  • 5g agar-agar powder

Skin

  • 20g butterfly pea flower
  • 600ml water
  • 400ml canned lychee water
  • 80g sugar
  • 13g agar-agar powder
  • 4 pandan leaves (knotted)

Kitchen Appliances:

  • Rinnai RB-92G Hyper Burner Built-in Gas Hob

Method

  1. Squeeze 200ml of fresh orange juice. Separate the pulp with a strainer and spoon.
  2. In a pot, add in the orange juice, sugar and agar-agar powder. Over medium heat, stir until the mixture starts to boil.
  3. Remove from heat and place the pot in iced water. Stir until the mixture has cooled down.
  4. Pour the mixture into a mould and refrigerate for 30 minutes.
  5. In another pot, add in 400ml yoghurt drink, 80g sugar and 5g agar-agar powder. Over medium heat, stir until the mixture starts to boil.
  6. Remove from heat and place the pot in iced water. Stir until the mixture has cooled down.
  7. Pour the mixture into a mould and add in the orange jelly in the middle. If needed, you may add in more of the yoghurt drink mixture to fill up the mould. Refrigerate for 30 minutes.
  8. Soak butterfly pea flower in water for 30 minutes.
  9. Pour the mixture into a pot. Add in canned lychee water, sugar, agar-agar powder and knotted pandan leaves and stir over medium heat until it starts to boil.
  10. Remove from heat and place the pot in iced water. Stir until the mixture has cooled down.
  11. Remove/Strain away the pandan leaves and butterfly pea flowers.
  12. Pour mixture into a mould, about half way through then add in the moulded jelly. Refrigerate up to 3 hours.
  13. Remove from mould and serve. Best served chilled.
  14. Enjoy!