Taro Coconut Jelly Mooncake

Jelly egg yolk ingredient (14 pcs / tray) :
1 1/2 tsp Agar-agar Powder
50g Sugar
1/4 tsp Salt
200ml Water
120g Pumpkin Puree (steamed and mashed while hot)

Method :
1) Place the agar-agar powder, sugar, salt and water in a pot. Boil for 1 minute.
2) Add the pumpkin puree continue boil for 3 minutes.
3) Fill the agg yolk mould.
4) Once set, remove from mould. Refrigerate and keep aside.

Outer layer ingredient (4 round shape and 4 square shape mooncake mould) :
1 1/2 tbsp Agar-agar Powder
160g Sugar
750ml Water
150g Yam Puree (steamed and blend)
300ml Coconut Milk

Method :

1) Place the agar-agar powder, sugar, water and yam puree in a pot. Boil for 2 minute.

2) Add the coconut milk continue boil for 30 seconds.

3) Fill the mooncake mould 1/2 full. Let it settle for about 80%.

4) Slowly place an pumpkin egg yolk into each mooncake mould.

5) Continue fill-up the mooncake mould. Set aside.

6) Once cold, refrigerate. 

Taro Spice Cake Frosted with Cream Cheese

Ingredients:

110g Butter
150g Brown sugar
2  Large Eggs (AA size)
200g Yam Puree (Steamed and blend 200g yam)
1 tsp Vanilla Extract

Dry ingredient sift and mix, then divided into 2 portions :
200g Self Raising Flour
1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 tsp 5 Spice Powder
1/4 tsp Cinnamon Powder

120ml Buttermilk
(120ml milk mix with 1/2 tbsp lemon juice. Stir and stand for 10 minutes before using)

Cream Cheese Frosting (for 2 recipes) :
228g Cream Cheese, room temperature
56g  Butter, room temperature
2 tbsp Maple Syrup / Golden Syrup
100g Icing Sugar

Cream cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and icing sugar to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency. Keep aside.

50g toasted and chopped walnut for garnishing.

Method :
1) Preheat the oven at 177 degrees C. Place rack in center of oven. 
2) Prepare 2  8"(20 cm) cake pans. 

3) Beat the butter and sugar until light and fluffy (about 2-3 minutes).  

4) Add the eggs, one at a time, mixing well after each addition.

5) Add the taro puree and vanilla extract and beat until incorporated.

6) Add the 1st portion of flour mixture. Fold until incorporated.

7) Followed by buttermilk, mixed until incorporated. Then 2nd portion of flour mixture.

8) Divide the batter in half and pour the batter into the prepared pans.

9) Bake for approximately 25 -30 minutes. 

10) Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

11) Cool completely before frosting.

Assemble :

Place one of the cake(top side down) on a serving plate. Frost with a layer of cream. Place the second cake(top side up) onto it. Frost sides of the cake. Garnish with walnuts. Refrigerate but bring to room temperature before serving.