Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Yam and Red Bean Mooncake Jelly
Total time: 1 hour 45 minutes
9.4 grams of fibre per serving
INGREDIENTS FOR JELLY
INGREDIENTS FOR RED BEAN PASTE
For Jelly: Saucepan, mooncake or jelly moulds and blender
For Red Bean Paste: Measuring spoons, measuring cups, pot, saucepan, mixing bowls, blender
INSTRUCTIONS FOR RED BEAN PASTE
Soak the adzuki beans and dates in separate bowls for 7 to 8 hours or overnight in hot water. Set aside the soaking water.
Boil the soaked beans in the soaking water until they have turned soft.
Leave aside the boiled beans to cool.
Blend the beans, toasted sesame seeds and the soaked dates into a fine paste.
Heat the butter in a saucepan on low to medium heat. Add in the blended paste, vanilla extract and sucralose. Stir until the mixture becomes thick.
INSTRUCTIONS FOR YAM AND RED BEAN MOONCAKE JELLY
Bring 500ml of the water, sugar, coconut milk and agar agar powder to the boil in a saucepan. Mix it together well and let the mixture rest for 15minutes.
Skin and chop the yam into small pieces and place it into a saucepan with the remaining 500ml of water. Bring to the boil over medium heat and continue boiling until the yam pieces are cooked (approximately 10minutes). Skim off any scum that floats to the top and discard.
Transfer the yam and all the water into blender and blend until it becomes a fine paste.
Mix the blended yam in together with the water, sugar and coconut mixture and allowed it to cook for a further 4 minutes over a medium flame, stirring constantly.
Remove the yam mixture from the flame and pour it into the mooncake moulds. Filling 1/3 of the mould with the yam mixture.
Allow to cool for 10minutes.
Take one ball of red bean paste and place it in the middle of each mooncake mould.
Fill the rest of the mould with the yam mixture and set it aside to cool and harden.
Unmould and serve.
NUTRITION INFORMATION (PER SERVING)