Mid-Autumn Festival ~ Lychee Rose Longan Jelly Mooncake

Happy Mid-Autumn Festival!... Healthy version of mooncake nowadays, made from agar-agar powder/jelly powder. We don't really like the traditional mooncake, the baked version as it's too sweet to our liking, if there's a choice between traditional baked mooncake and snow skin mooncake, we would prefer the latter.

Sad that I have yet to specialize the technique in making snow skin mooncake (made a few times but not up to my expectation hence am not going to share it yet).

Lychee, we love lychee. Referring to the recipe book and google for more inspiration at the same time, here is my version of Lychee Rose Longan Jelly Mooncake ^^

(Recipe inspired by Pretty Little Agar-agar and  Anncoo Journal.)

Lychee Rose Longan Jelly Mooncake

Ingredients (*enough for 8 mooncake, 120g mould/134g mould/138g mould)

[Rose Longan Filling]
2 teaspoon (6 grams) Agar-agar Powder
250 grams Water
45 grams Caster Sugar
80 grams Longan Flesh, drained and diced
5 grams Beetroot/Red Dragon Fruit Juice (or a drop of Pink food coloring)
2 teaspoon Natural Rose Essence
1 - 2 Rose Buds (optional)

[Lychee Skin]
4 teaspoon (12 grams) Agar-agar Powder
45 grams Caster Sugar
150 grams Fresh Milk
250 grams Water *N1
250 grams Lychee Flesh and Lychee Syrup, approximately 1/2 can (add water if not enough)

Preparations:

[Rose Longan Filling: enough for 8 pieces of pudding size with ½ filled]

In advance:  Drained excess syrup from longan and dice the longan flesh into pieces. Set aside. (*N2)

1. Combine water, agar-agar powder and sugar. Cook at medium high heat, bring it to a boil. (Thermie: MC/4 minutes/100c/Speed 1)

2. Stir in beetroot juice (or a drop of red food coloring), Rose essence, few rose buds and longan flesh, whisk about 1-2 minutes and let mixture cool down slightly. (Thermie: MC/1 minute/Speed 1)

     

3. Pour longan rose mixture into respective round jelly mould. Allow mixture to set and refrigerated until firm to touch. 

4. Getting ready: Gently scratch the longan rose filling with a sharp knife. This will make the agar agar jellies stick together. Set aside.



[Lychee Skin]

In advance: Slightly rinse the mould with water, pour away the excess water. Set aside. 

1. Blend lychee flesh and lychee syrup, sieve and set aside.  (Thermie: MC/1 minute/Speed 1-8)

2. Combine water, fresh milk, agar-agar powder and sugar. Cook at medium high heat to bring it to a boil. (Thermie: MC/6 minutes/100c/Speed 1)

3. Add in lychee juice and bring it to a boil again. Off heat.  (Thermie: MC/2 minutes/100c/Speed 1)

4. Pour lychee mixture into each cavity of jelly mooncake mould until half full. 

5. Place Rose filling respectively, when the lychee mixtures are half set then top up with remaining lychee mixture until it reaches the rim of the mould. (The first set of skin mixture should be half-set by the time all 8 cavities Jelly mooncake mould have been filled)



6. Leave it to cool slightly then keep in the refrigerator to chill and set completely.



Note: 

N1 - Feel free to adjust the water volume (30-50g) per recipe, if the above volume not enough to fill up to the rim.

N2 - Longan flesh can be substituted with lychee flesh

(One can longan flesh will get approximately 220grams. One can lychee flesh & syrup, will get 520grams after blended.)

This is how I remark the capacity of the mould that I am using, then adjust the quantity of my jelly ingredients accordingly.

1. Choose your desired jelly mooncake mould.

2. Place it on the kitchen scale (grams measurement), make sure its "0". Fill in water up to the rim. Mark it in your recipe book. Done! :)

Happy Jelly Mooncake Making and Thank you for stopping by ^^