So. One fine afternoon along the fine aisles of a fine FairPrice supermarket, thinking that I would like to make a sago dessert, I picked up some sago and a packet of gula melaka. Then I thought, why stop at sago. Before I knew it (but of course I did), I had my sights set on making agar agar mooncakes, complete with filling and yolk. It wasn’t enough still; I had ambitions of making a caviar-like yolk and that led to reading up on spherification (which would be interesting to try, if I didn’t have less than a week and if the description has fewer chemistry terms) and the rather hard-to-implement idea of scooping out the inside of an agar agar ball and injecting syrup into the void. Both approaches didn’t happen, because to my meagre amount of credit, I recognised overcomplexity at some point.
But there were indeed mooncakes made in our kitchen! After some deliberation, I decided to do gula melaka/chendol (gula melaka coconut milk agar agar for the skin, gula melaka agar agar with cendol jelly as the filling, and an orange agar agar sago ball* – coated with gula melaka syrup – as the yolk) and lychee coconut (ribena agar agar as filling, and a transparent agar agar ball with nata de coco as yolk). It took some time and plenty of planning, but I’m pretty darn pleased with the end results.
Frankly, I’m a little disappointed that the Mid-Autumn festival is almost over because I would really quite like to try out a couple of different flavours that were canned because there wasn’t enough time to test. Mmm.
During the last week, I visited quite a few baking supplies shops in the East area. If you’re looking for supplies, these are good places to go!
Blk 71 #01-531F Kallang Bahru, Singapore 330071
Ailin Bakery House
845 Geylang Rd, TG Katong Complex, Singapore 400845
Gim Hin Lee Pte Ltd
Block 10 Haig Road #01-363/365, Singapore 430010
* The yolk was less visually and texturally (this is what happens when you watch too many seasons of Top Chef) obvious than I would like. Sigh.