Thursday, August 28, 2014

Pandan Jelly Mooncake

Last year I did not bake any mooncakes and there are a few recipes that I had bookmarked and one of this is from Anncoo Journal which is the Pandan Jelly Mooncake.

As I will be resting at home for 3 weeks to recuperate, I will have some time to do my bakes and rest at the same time. This is my first attempt making jelly mooncake and I quite enjoyed the whole process though is time consuming as you need to wait for the jelly to set.

Recipe Source: anncoojournal


Jelly Egg Yolk for 1 tray

100g Pumpkin, chop to small pieces
150g Water
35g  Sugar
170g Water
1 1/2 tsp Agar agar powder


- Bring 150g water, sugar and chopped pumpkin to boil in a pot till pumpkin becomes very soft and strain.
- Return pumpkin liquid to pot and add 170g water into it with agar agar powder. Stirring liquid with a hand
  whisk till boil at medium heat and pour into the ball-shaped mould and cover.
- Chill jelly egg yolk to set in the fridge for 15 minutes and remove them from mould. Set aside for later use.

Gula Melaka Filling - makes 5

100g Gula Melaka, chop to pieces
300g Water
2 Pandan Leaves, knotted
1 1/2 tsp Agar agar powder


- Combine water, gula melaka, agar agar powder and pandan leaes together and bring to boil
   ( stirring continuously with a hand whisk) till gula melaka dissolves and strain.
- Turn off heat, discard pandan leaves and pour liquid into muffin cups (about 1/2 cm high) and add jelly egg    yolk in the center. Pour in the remaining liquid into the 5 muffin cups evenly. Allow to set completely for 15
   mins in the refrigerator.
- Remove the gula melaka jelly and set aside for later use.

Mooncake Skin - Makes 5

320g Water ( I used 250g coconut milk and 70g water)
3 Pandan Leaves, Knotted
100g Sugar
1 1/2 tsp Agar Agar Powder
2 tbsp Fresh Milk ( I omitted this)
1/4 tsp Pandan Paste ( I used pandan juice)

To Assemble Mooncake

- Pour Pandan Liquid into mooncake mould, about 1/2 cm high.
- Place the gula melaka filling into it and pour in the remaining liquid.
- Allow jelly to set completely and keep jelly refrigerated until ready to serve.


This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.


1 comment:

Fion said...

Hi Cecilia, the color of your jelly looks so light and comfortable,love it
Thank for sharing with Best Recipes ^^