Red Bean Jelly Mooncake

Ingredients:

For red bean filling:

120g red bean
½ cup water
2 ½ tsp agar powder
2 pandan leaves, knotted
½ cup thick coconut milk, from ½ grated coconut
1 tbsp dish powder
1/8 tsp salt
1/8 tsp red coloring
9-10 candy yolks
Equipment: 15cm sq. tray/pan
Pink Jelly Skin (makes 9-10)

3 ½ cups water
140g sugar
4 pandan leaves, knotted
5 tsp agar powder
2 tbsp milk
½ cup thick coconut milk from 1/2 grated coconut
½ tsp pink coloring
Directions:
Red Bean Filling: Wash ANd soak red beans for [*fr1] an hour. Drain and cook the red beans in some water for half-hour, or till soft. Drain and puree the red bean with 2/3 cup water. Set aside.
In a pot, bring water, jelly powder and pandan leaves to a boil. Add in red bean paste, coconut milk, dish powder, salt and coloring and convey to a fast boil, stirring unceasingly with a hand whisk. Once mixture starts to bubble, close up heat.
Pour into a 15cm (6”) sq. tray/pan. Divide the sq. into 9 unreal smaller 5cm (2”) sq.s and drop a jelly nutrient within the centre of every square. permit to line utterly before chilling within the white goods for an additional half-hour.
Cut into 9 5cm (2”) squares and put aside for filling the mooncakes.
Pink Jelly Skin: in a very pot, bring the primary four ingredients to a boil.
Lower heat and add the remainder of the ingredients, stirring unceasingly with a hand whisk till the mixture starts to bubble. close up heat at once.
Pour a ½ cm layer of the pink jelly skin mixture into a sq. jelly mooncake mould. permit to chill till nearly set (3/4 set). Place ready red bean filling within the centre of the mould.
Top up with pink jelly skin mixture and permit to line utterly before chilling within the white goods for an additional half-hour.
Unmould red bean jelly mooncake and keep cold till able to serve.