Butterfly Pea Flower Jelly Mooncake

Butterfly Pea Flower Jelly Mooncake

  

Kev is fascinated with blue and purplish food. Butterfly pea flower is usually used in colouring the rice in Nasi Kerabu. Butterfly pea flower is said to contain antioxidant which can prevents cancer development. I've developed this recipe with the inspiration of this recipe from Little Duck's Recipe. However i did not put more soya into the skin because Kev said that since the filling contained soya already, it will taste too rich if even the skin contained soya as well. I decided to keep the flavour of the skin plain. Kev said that the combination of taste is good and it looked pretty with the flowers in the jelly.

Butterfly Pea Flower Jelly Mooncake
Prep Time: 4 hours
Cook Time: 10 min
Serving Size: 4 in 8cm diameter mooncake jelly mould
Difficulty: Easy

Ingredients:
550mls of water
40 grams of castor sugar
2 teaspoons of agar-agar powder
1 teaspoon of Konnyaku jelly powder
2 tablespoons of butterfly pea dried flower

1. Soak the butterfly pea flower in the water for 15 minutes.

The ingredients

Soak flower in water

2. Mix the castor sugar, agar-agar powder and jelly powder in a bowl.
3. Drain the water and remove the flower from the solution.

Remove the flower from the water after it turned blue after 15 minutes

4. Distribute the flower on the jelly mould. 

Distribute the flower in the jelly mould after removing it from the water

5. Pour the water into a pot. Mix the castor sugar, agar-agar powder and jelly powder in the pot.
6. After it is well mixed, heat up the mixture until it started to boil.
7. Pour part of the mixture into the mould. 
8. Put the soya filling which contained the egg yolk into the mould.
9. Fill up the mould until it is full.

Pour the mixture into the jelly mould with the soya filling into the mould

10. Chill the mixture which is in the mould in the fridge for 4 hours.
11. Remove the jelly mooncake from the mould.

The pretty butterfly pea flower mooncake

Ratings:

Kev ★★★★☆

Bunny ★★★★☆