Jelly Egg Yolk

(A)
160ml water
25g caster sugar
tsp salt
Tbsp (2g) agar-agar powder
1 piece pandan leaf

(B)
1 Tbsp evaporated milk ( I substitute with fresh milk)
Tbsp custard powder
few drops of orange food colouring

Yam Filling
(C)
160ml water
140g Yam (steam till soft and mash)

(D)
65g caster sugar
8g agar agar powder
pinch of salt

(E)
140g thick coconut milk

Jelly Mooncake Skin
(F)
1300ml water (I found the skin is a bit too set, next time I am going to
try to add in another 500ml water to make it 1800ml)
25g agar agar powder
50g caster sugar I used 100g)

(G)
food colouring

Method:
1. Jelly Egg Yolk: Combine ingredients A in a pot. Bring to boil. Turn
off the flame and discard the pandan leaf. Stir in ingredient B, bring
the mixture to boil and immediately remove from the stove. Fill ice
cube tray with mixture an set aside to set.

2. Jelly Filling: Blend ingredient C in a blender till smooth mixture.
Pour into a pan and add ingrideitns D. Cook and stir constantly until
boil. Add in E into the mixture and continue to cook and stir until
boil. Pour the mixture into small cups. Place an set jelly egg yolk in
the middle. Leave aside to set.

3. Jelly Mooncake Skin: Combine ingredient F in a pot and bring to
boil. Add in preferred colours (G) and pour some jelly mixture to the
mooncake mould. Allow to set slightly. Score the jelly surface with a
tooth pick and place the prepared jelly filling in the centre. Fill the
moon cake mould with the remaining jelly mixture. (I heat up the
remianing mixture again before filling up the mould . This is to avoid
the jelly becomes separated after they set). Set aside to cool to room
temperature and refrigerate until they are chill and firm. Remove the
jelly and serve cold.