Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Yam and Butternut Custard Mooncake Jelly
Total time: 1 hour 15 minutes
6.7 grams of fibre per serving
Saucepan, mooncake or jelly moulds and blender
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 or square of butternut custard filling 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)