Time: 1 hour
Skill: Normal

INSTRUCTIONS:

Layer 1 : Egg Yolk

1. Dice the sweet potato into small chunks. Steam it until tender and then mash.
2. Mix in the rest of the ingredients and blend it with a blender until consistent.
3. Pour the mixture into a saucepan and bring it to gentle boil for approximately 5 mins to activate the agar-agar.
4. Once ready, pour them into the “egg yolk” mould until it’s filled to the brim. Place the cover over slowly until the liquid overflows from the little hole on the top and press it tight. Remember to place a tray beneath it to catch the overflowing liquid.
5. Let it set in room temperature. Once ready, remove the cover and gently wiggle the “eggs yolk” out of the mould.

Layer 2 : Mooncake Filling

1. Mix all the ingredients together. We’ve also added 3 tbsp of Pandan juice into the mixture to give it a yellowish/greenish tone, but this step is optional. (You can make your own Pandan juice by blending cut Pandan leaves with a little bit of water, and then strain with a cheese cloth.)
2. Bring it to gentle boil for around 5 mins to activate the agar-agar.
3. Fill the mixture into the muffin tray until 2/3 full and place the “egg yolk” right in the middle of the muffin mould. Make sure the mixture covers the top of the “egg yolk”. Remove foam/bubbles that forms on top of the mould.
4. Unmould when it’s all set.

Layer 3 : Mooncake Crust

1. Soak the butterfly pea flower in warm water for around 10 mins and squeeze the excess water out of the flower. Discard the flowers.
2. Mix the butterfly pea extract with the rest of the ingredients and bring to a gentle boil for around 5 mins.
3. Pour about 1/2 cm into the mooncake mould and let it set in room temperature for about 2 – 3 minutes. Make sure to remove any foam/bubbles on top of the mixture. Leave the remaining mixture on the stovetop with low heat.
4. Once the layer is set, gently put the mooncake filling right in the center of the mould and pour the rest of the butterfly pea mixture over to cover.
5. Let it set at room temperature for approximately 10 mins and then transfer to the refrigerator. Allow it to sit for an hour and it’s ready to be served!