Method
Luo Han Guo filling

Bring palm sugar, luo han guo, dates and water to a boil. Once mixture comes to a boil, reduce the heat and simmer for 15–20 minutes. Strain the luo han guo drink to remove all impurities.

Squeeze out excess water from the grated winter melon. Stir it into the luo han guo drink and add the chopped longan flesh. Bring to a boil again. Lower the heat and cook for 15–20 minutes.

Add agar-agar powder, stirring continuously with a hand whisk until the mixture is well combined. Turn off the heat immediately. Pour into a square tray.

Divide the square into even imaginary small squares. Drop a jelly yoke in the centre of each square. Leave aside to set completely before chilling in the refrigerator for 30–40 minutes. Cut into squares and put aside for use as filling later.


Green Tea Jelly Skin

In a pot, place agar-agar powder, sugar and water. Bring to the boil then reduce the heat and cook for 5–7 minutes.

Turn off the heat and stir in green tea powder and milk. Strain the green tea mixture.

Pour a layer of about 3/4cm of the mixture into a plastic jelly mooncake mould. Allow to cool until it is about three-quarters set.

Place a prepared filling in the centre of the mould and top with the green tea jelly skin mixture.

Leave aside to set completely before chilling in the refrigerator for 30–40 minutes. To unmould, knock the plastic mould gently against a hard surface to dislodge the jelly mooncake. Makes 7.


Jelly Egg Yolks

Combine water, sugar, agar-agar powder and pandan leaves in a saucepan and bring to a boil.

Reduce the heat and add milk and custard powder and colouring. Stir well to mix and continue to cook until mixture turns thick and begins to bubble.

Remove and pour into the lower portion of the ball ice-cube tray. Cover with the upper tray and leave aside to set completely.

Chill the tray in the refrigerator before removing the jelly egg yolks from the mould for use later.