Recipes

Jelly Mooncake (Fruit Flavoured)

Lemon Jelly Mooncake with Cream Cheese Filling
(makes 4 jelly moon cakes)

Filling

Ingredients:


25 ml water
1 tsp agar-agar powder
100 ml milk
30 g sugar
30 g cream cheese
20 g blueberry paste

Instructions:

1. Firstly, pour the water into a pot and then add in agar-agar powder and cook in low fire.
2. Once the agar-agar powder has dissolved, add in milk and sugar. Stir gently until it boils.
3. Add in cream cheese and stir until mix well.
4. Pour the mixture into glasses and leave for 3 minutes and then add in some blueberry paste.
5. Once cool, place it into the fridge to chill for a while. Lastly, remove it from the glasses and set aside.

Skin

Ingredients:


400ml water
50g sugar
1 tsp agar-agar powder
1 tsp konyaku powder
1 tsp lemon essence
few drops yellow colouring

Instructions:

1. Firstly, pour the water into a pot then add in agar-agar powder and mix well. Cook over the high fire until boiled.
2. Add in sugar, colouring, essence and mix well.
3. Pour some of the jelly mixture into the jelly moon cake mould, then add in fixed cream cheese filling and cover with the jelly mixture again. Leave it to set completely before place in the fridge to chill for 30 minutes.

Durian Jelly Mooncake
(makes 4 jelly moon cakes)

Filling

Ingredients:


90ml water
2 tsp agar-agar powder
120g durian puree

Instructions:

1. Firstly, pour the water into a pot, then add in agar-agar powder and cook in low fire.
2. Once the agar-agar powder has dissolved, add in durian and stir under low fire until it boils.
3. Pour the mixture into glasses and leave for 3 minutes and then add in egg yolk jelly ball.
4. Once cool, place it into the fridge to chill for a while. Lastly,remove it from the glasses and set aside.

Skin

Ingredients:


300ml water
100ml milk
1 tbsp cocoa powder
50g sugar
1 tsp agar-agar powder
1 tsp konyaku powder

Method:

1. Firstly, pour the water into a pot, then add in all skin ingredients except sugar and mix well. Cook over the high fire until boiled.
2. Add in sugar and mix well.
3. Pour some of the jelly mixture into the jelly moon cake mould, then add in fixed cream cheese filling and cover with the jelly mixture again. Leave it to set completely before place in the fridge to chill for 30 minutes.


Egg Yolk Jelly Balls

(1 mould = 24 jelly balls)

Ingredients:

1/2 cup water
50g sugar
1 tsp agar-agar powder
2 knotted pandan leaves
1/3 cup thick coconut milk
1/2 tbsp custard powder
1 drop orange colouring

Instructions:

1. Bring water, sugar, agar-agar powder and pandan leaves to boil, add in coconut milk custard powder and colouring. Stir with a whisk and continue cook till it thickens and boiled.
2. Turn off and pour it into the mould and leave jelly balls set completely.


Recipe by Tracy Lau