Mid-Autumn Festival 2014: Soya Cincau Jelly Mooncake

Jelly mooncake, very easy to make and it can be customized to suit your taste. We don't really favour the traditional moon cake as it's too sweet to our liking and don't have the flavour we like. Hence, the jelly moon cake experiment and I would consider this a success :-)

This year I would like to try other flavour in addition to the Strawberry, Dark Chocolate, and Coffee Cheese Lychee Rose flavour that I have made before.

I found this recipe when googling for Agar-agar Mooncake, posted by a talented blogger - Ann Choo, she is creative to make this White & Black Jelly Mooncake (Tau-huay Soya Milk). Please feel free to drop by her blog to check out her detailed tutorial.

Here is the recipe for your reference (recipe adapted from Annchoo Journal - with slight adjustment): 

Soya Cincau with Longan Jelly Mooncake
(enough for 8 x 120g cavity)

[Grass Jelly Filling]

250 g Water

55 g Sugar (I used Brown Sugar)

2 tsp Agar-agar powder

2 Pandan leaves

100 g Grass Jelly - (I used sweetened), cut to strips/slice thinly

[Soya Milk Jelly]

500 g Soya Milk

125 g Fresh milk

45 g Sugar

4 tsp Agar-agar powder

1/2 canned Longan, drained & diced

2 tsp Chia Seed, soaked (optional)

 Get ready the following mould, wet it and set aside:

- 8 pieces of pudding cups (Pic-1)

- 2 x 4 cavities jelly mooncake mould (3" diameter)

In advance:

1) Weighed all ingredients and set aside, diced Longan flesh and soak chia seeds

2) Place some Longan flesh into the jelly mooncake mould.

To prepare grass jelly filling: 

1) Combine water, pandan leaves, sugar, agar-agar powder in a pot. Stir and cook over medium low heat till it comes to a boil. (Pic-2)

2) Add in grass jelly and continue to cook for a minute, off the heat and continue stir for another 1-2 minutes or until mixture is slightly thicken. (Pic-3&4)

3) Discard the pandan leaves. Pour mixture into wet plastic moulds and leave to set. Place in the refrigerator to chill and set firmly (takes about 15-20 minutes). 

4) Remove grass jelly filling from the mould. Make few scratches using sharp knife (Pic-4 below), doing so will make the grass jelly filling and soya longan jelly stick together. 

To prepare soya longan skin: 

1) Place soya milk, fresh milk, sugar and agar-agar powder in a clean pot. Cook at medium low heat and bring it to a boil.

2) Add in longan flesh. Stir well, and continue to cook for 1 minute or the mixture starts to bubble).   

3) Remove pot from heat. Stir in the soaked chia seeds. (Optional)

4) Spoon the agar-agar mixture into a wet plastic jelly mooncake mould until half full.  (Note: The first set of skin mixture should be half-set by the time all 8 cavities Jelly mooncake mould have been filled).

5) Place a filling in the centre of the mould and add more agar-agar mixture to fill up the mould. Set aside to cool and then place in the refrigerator to chill and set completely.

Note: 

1) All brands of fresh milk, soya milk, grass jelly can be used.

   

In addition to the above new flavour to my family, I am experimenting another new flavour - Lychee Lime for this year Mid-Autumn Festival... this refreshing flavour was a hit that night ^^

Will post it up soon, stay tuned...

This post shared on how to measure your jelly mooncake mould capacity.

Happy Cooking and thank you for stopping by ^^