Recipes

Jelly Mooncake (Cendul & Green Tea Flavoured)

Cendul Jelly Mooncake
(makes 4 jelly moon cakes)

Filling

Ingredients:


40ml water
1tsp agar-agar powder
80ml coconut milk
30g sugar
1/4 tsp salt

Instructions:

1. Firstly, pour the water into a pot, then add in agar-agar powder and cook with low fire.
2. Once the agar-agar powder has dissolved, add in coconut milk, salt and sugar. Stir under low fire until it boil.
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:


400ml water
100g gula melaka
Some pandan leaves
1 tsp agar-agar powder
1 tsp konyaku powder


Instructions:

1. Firstly, pour the water and pandan leaves and gula melaka into a pot and then add in agar-agar powder and mix well. Cook over the high fire until boiled.
1. Pour some of the jelly mixture into the jelly moon cake mould, then add in fixed cendul filling and cover with the jelly mixture again. Leave it to set completely before place in the fridge to chill for 30 minutes.


Green Tea with Red Bean Paste Jelly Mooncake
(makes 4 jelly moon cakes)

Filling

Ingredients:


120 ml water
1 1/2 tsp agar-agar powder
50g red bean paste

Instructions:

1. Firstly, pour the water into a pot, then add in agar-agar powder and cook with low fire.
2. Once the agar-agar powder has dissolved, add in red bean paste and stir in low fire until it boil.
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 tsp green tea powder
50g sugar
1 tsp agar-agar powder
1 tsp konyaku powder


Instructions:

1. Firstly, pour the water into a pot and 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