Methods

Purple Sweet Potato Layer (skin)

1. Combine purple sweet potato and CARNATION© Evaporated Creamer in a blender, blend to smooth.
2. Mix water, sugar, and agar-agar powder in a pot. Boil until sugar dissolved.
3. Turn off the heat, stir in the purple sweet potato mixture.
4. Pour the mixture up to 1/3 of jelly mooncake mold. Let cool to set.
5. Place one cream cheese jelly in the center of each mold.
6. Bring the balance of the purple sweet potato jelly mixture back to boil. Fill up the molds.
7. Let cool to set and chill in refrigerator for at least 2 hours before serving.

Cream Cheese Layer (middle layer)

1. Melt the cream cheese with double boiling method. Slowly whisk in lemon juice. Set it aside.
2. Combine water, sugar, and agar-agar powder in a pot. Boil until the sugar completely dissolve.
3. Turn off the heat and stir in the cream cheese mixture and CARNATION© Evaporated Creamer
4. Portion out equally the cream cheese mixture into muffin cup. Put one salted egg jelly in the center of each filled muffin cup.
5. Let cool to set then unmold.

Salted Egg layer (filling)

1. Combine salted egg yolk and CARNATION© Evaporated Creamer in a blender, blend until smooth. Set aside.
2. In a pot, combine water, sugar, salt, and agar-agar powder. Boil until sugar dissolved.
3. Turn off the heat, stir in the salted egg yolks mixture.
4. Transfer the mixture into a square mold, pour to 1cm height and let cool to set.
5. After the jelly is set, use a 3cm round cutter to cut the jelly into round shapes.