Recipes

*Red Dragon Fruit Jelly Mooncakes

 

Ingredients for Filling

• 25 gm. caster sugar
• 1 1/2 tsp agar-agar powder
• 125 ml water
• 70 ml fresh milk
• 55 ml evaporated milk

1. Boil sugar, agar-agar powder and water in a pot until agar agar and sugar dissolves.
2. Lower flame and mix in milk.
3. Pour in small bowls and let it set.
4. Remove from bowl, use a fork to scratch surface (top and bottom). This is to make sure the filling and skin will stick to one another.

Ingredients for Skin

• 100 gm. sugar
• 4 tsp. agar-agar powder
• 600 ml water
• 150 gm red dragon fruit (blended)
• Few pieces pandan leaves

1. Boil sugar, agar-agar powder and water with pandan leaves in a pot until agar agar and sugar dissolves.
2. Lower flame and mix in blended dragon fruit.

Assemble

1. Pour in some skin agar agar into mooncake mould (If a see-through effect is preferred (i.e. can see the filling), lessen the amount put in).
2. When it is half set, put in the filling then pour the balance skin mixture into the mould until full. Let it set. 
3. Chill in the fridge before serving.

*Dragon Fruit Jellies

Ingredients

• 1 packet of gelatin (1/4 oz)
• 1/4 C cold water
• 3/4 C dragon fruit puree (I used 1 dragon fruit that was ~1/2 lb.)*
• 2 1/2 t sugar or honey (adjust based on sweetness of your fruit)
• Powdered sugar, sifted, for dusting (optional)

Assemble

Sprinkle gelatin over cold water in bowl. Let sit for 1 minute, until gelatin has softened. In the meantime, place dragon fruit puree in a small saucepan over medium heat. Add sugar or honey as needed. Once the mixture has just started to boil, pour over gelatin. Mix until all gelatin has dissolved. Pour into molds or a small pan. Refrigerate 1-2 hours or until solid, then remove from molds and dust with powdered sugar if desired.

 

*Dragon Fruit Cookie Pizza

Ingredients

• 1 dragon fruit, sliced
• 1 kiwi fruit, sliced
• 1 mango, sliced
• 1 package of refrigerated sugar cookie dough*
• ¾ cup strawberry jelly (or apricot preserves)
• 1 ½ cups confectioners’ sugar
• 8 oz cream cheese 

Assemble

1. Lay the cookie slices out on a rough baking sheet or pizza pan. Mold them together so that there are no large gaps, and pinch the edges to make a crust. Bake as directed. Pull out of oven once the cookie begins to brown, and let cool completely. I cannot stress this last bit enough: LET IT COOL COMPLETELY. Otherwise all of the ingredients will melt and you’ll end up with a big sloppy mess.
2. Beat together ¾ cup of confectioner’s sugar with the cream cheese, and spread the mixture in a circular motion over cookie crust.
3. Lay the fruit on the frosting and make it look pretty. Use your imagination.
4. Mix ¾ cup confectioner’s sugar with a drizzle of water to make a thick glaze. Keep adding water until it has a nice consistency, but don’t make it too watery. Mix this with the strawberry or apricot jelly and drizzle or brush over the top of the pizza.