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Pandan Jelly Mooncake 香兰菜燕月饼

64 comments


As Mooncake Festival is exactly 2 weeks from now, I'm sharing with you my Pandan Jelly Mooncake. This time around I used mashed pumpkin as egg yolk that I adapted from Jozelyn (with little adjustments), the filling is gula melaka (palm sugar) and the outer skin is with pandan flavour using pandan water and pandan paste. This sweet dessert is quite easy to make except that it's a little time consuming but I'm sure your family and friends will definitely  enjoy this refreshing jelly mooncake and appreciate it in this hot weather.




Pandan Jelly Mooncake

    Ingredients:
    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 add medium heat and pour into the ball-shaped mould and cover.
  • Chill jelly egg yolk to set in the refrigerator 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 leaves 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 minutes in the refrigerator.
  • Remove the gula melaka jelly from the muffin cup, using a sharp knife to scratch the jelly lightly on both sides, this will makes the jelly stick together.  Set aside for later use.
    Mooncake Skin - makes 5
    320g Water
    3 Pandan leaves, knotted
    100g Sugar
    1 1/2 tsp Agar agar powder
    2 tbsp Fresh milk
    1/4 tsp Pandan paste
  • In a pot, combine water, sugar, pandan leaves and agar agar powder together.
  • Bring liquid to boil at medium heat and stirring continuously with a hand whisk  Turn off heat, discard pandan leaves, stir for another minute and add 2 tbsp fresh milk into it, stir well. Add pandan paste, stir well again.

     To assemble mooncake



  • Pour pandan liquid into mooncake moud, 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. 
kitchen note: If you prefer the jelly to be more fragrant you can adjust the water and add in some coconut milk.


~~~~~~~~~
香兰菜燕月饼


     材料:
     菜燕蛋黄做法 1盒)
     100 金瓜,切小
     150
     35
     170
     1.5茶匙 菜燕粉 
  • 150克水,糖和金瓜煮烂,过滤,挤出成金瓜水。
  • 将金瓜水,170 水和菜燕粉一起倒入煲里,用中火不停的搅拌至滚。
  • 倒入制作冰块的小圆模内,待凝固扣出。
     椰糖内馅 (约5个)
     100 椰糖,剁碎
     300
     3 香兰叶
     1.5茶匙 菜燕粉 
  • 将所有材料不停的搅拌煮滚至椰糖融化,过滤。
  • 然后倒入满分纸杯 (约1/2cm高),塞入一粒菜燕蛋黄,然后将剩余的椰糖水平均的倒入至掩蓋菜燕蛋黄,最后收进冰箱15钟至凝固。
  • 从冰箱取出椰糖菜燕 (请看图),用刀子轻刮两面,这样两者才互相粘在一起。备用。 
      月饼皮做法 (约5个)
      320
      3 香兰叶
      100
      1.5茶匙 菜燕粉
      2汤匙 牛奶水
      1/4茶匙 香兰香精 
  • 将水,香兰叶,椰糖和菜燕粉放进一个煲,以中火不停搅拌煮至滚。
  • 熄火,拿掉香兰叶继续搅拌一分钟。加入2汤匙牛奶水搅匀,加入香兰香精,再搅匀。
  • 倒香兰液入5个菜燕模子至半满(约1/2cm高)。
  • 把一块椰糖菜燕放入椰糖液上,然后倒入剩余的椰糖液至掩盖整个月饼模子。
  • 待冷后,收进冰箱凝固即可享用

  • Print Friendly and PDF

 **如想使菜燕月饼更香,可以加入适量的椰浆。



I am submitting this to the Little Thumbs Up "Pandan" event organized
 by Bake for Happy Kidsmy little favourite DIY and hosted by Butter, Flour & Me.

64 comments:

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  1. 纸杯做馅的模具。。嘿嘿!thanks Ann
    我又学到了 :D

    ReplyDelete
    Replies
    1. yeah!我坐沙发~~哈哈哈!要三粒\(^o^)/~

      Delete
    2. 来送一个翡翠玉给你。。。 呵呵呵

      Delete
  2. Ann 我想像不到那个美味
    请我吃一块啦... Pls :P
    谢谢分享做燕菜月饼的步骤图 ^^

    ReplyDelete
  3. very well made, detailed and easy ^_^Thank u once again

    ReplyDelete
  4. Beautiful! Delicious needless to say!

    ReplyDelete
  5. Hi Ann,

    Wow! You have very precise instructions and clear pictures to show how to make these jelly mooncakes. These jelly mooncakes really like the snow skin ones!

    Zoe

    ReplyDelete
    Replies
    1. You're most welcome :) Hope you have a try on this jelly mooncake.

      Delete
  6. 很漂亮的绿色。。。班兰加椰糖真的是一级棒哦!!

    ReplyDelete
    Replies
    1. 真的很不错,假如加点椰浆会更加香。

      Delete
  7. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 5, 2013 at 11:16 AM

    Ann, just can't resist the temptation, I almost bite my pc screen! Thanks for the step-by-step instructions.

    ReplyDelete
    Replies
    1. Ivy, Thank you very much for your compliment. :)

      Delete
  8. Wow Ann, you have turned those jelly mooncakes into pieces of precious jade! I really like the colour! And it's so special to use pumpkin to make the yolk!

    ReplyDelete
    Replies
    1. essie, At first I thought I added too much pandan paste. Luckily the colour turned out well. Yes I love the pumpkin yolk too. I can just pop the remaining yolks into my mouth, so yummy :D

      Delete
  9. Ann, beautiful and yummy also refreshing in this hot weather.

    ReplyDelete
  10. Hi Ann

    I have been searching high and low for this type of jelly mooncake mould but couldn't find ! where did you get yours ?

    Love your jelly mooncake

    Christine
    cteo23@gmail.com

    ReplyDelete
    Replies
    1. Hi Christine, I think Sunlik or Kitchen Capers still carry some stock of this mooncake mould. For the egg yolk tray, perhaps you check at Giant.

      Delete
  11. wow!! Ann, this jelly mooncake is so beautiful like jade! thanks for the steps on how to make one!

    ReplyDelete
  12. Yum, the combination of gula Melaka and pandan fragrance is to die for. Loved the attractive colour of your mooncakes. Thanks for sharing another beautiful creation of yours again!

    ReplyDelete
    Replies
    1. Hi Veronica, Thank you very much for your nice words :)

      Delete
  13. What a unique way to make the egg yolks with pumpkin. You are really creative.

    ReplyDelete
  14. 这个很吸引呢,我特别喜欢颜色的配搭:)

    ReplyDelete
  15. 这样的甜品真的是好吃又好看!
    现在好熱, 这个月饼来的真是时候!

    ReplyDelete
  16. 哇!很美丽哦。好像翡翠玉一样。滑滑光亮的。很厉害哦。

    ReplyDelete
  17. 谢谢你的 post and link。Thanks a lot~

    ReplyDelete
  18. Ann姐姐很厉害也~~~
    这样分开进行感觉比较安全~~~
    呵呵!!

    ReplyDelete
    Replies
    1. 莎妹妹,有一请做的吗?那里可以看得到?

      Delete
  19. Pumpkin egg yolk...this is so SMART! I love these unusual mooncakes!

    ReplyDelete
  20. It's so gorgeous! I simply love that beautiful green colour!

    ReplyDelete
  21. your skills super gungho... i will probably crack the jelly when unmoulding.... my thumbs and toes up to ya

    ReplyDelete
    Replies
    1. Hi Victoria, Thank you :) Is not really hard to remove the jelly from the mould. I used a sharp knife and scraped the sides of the mould, so the jelly will drop out.

      Delete
  22. Ann, 你的菜燕月饼颜色很美!真想吃一个:)

    ReplyDelete
  23. Ann .those jelly mooncakes look fantastic ! Love the step by step tutorial :D

    ReplyDelete
  24. Ann 家的月饼永远都是那么的吸引!让人有想即刻动手做的冲动

    ReplyDelete
  25. These are so festive and creative!

    ReplyDelete
  26. wow, love the emerald green of that moon cake. Miss the mooncake festival, my husband and I always look forward for mooncakes when we lived in Malaysia. :)

    ReplyDelete
  27. Hi Ann,

    I love jelly mooncakes but I've never tried the pandan version. It is such a great idea using pandan with it. Thank you for sharing this delicious mooncake.

    ReplyDelete
  28. 好漂亮的翡翠月饼!看了赏心悦目!

    ReplyDelete
  29. came to ur space through foodgawker, your mooncake recipe is awesome and making yolks from pumpkin is so very innovative......

    ReplyDelete
  30. These Pandan Jelly Mooncake are so pretty. Definitely more unique than traditional mooncakes and I love the lightness of these compared to regular mooncake (which I usually can only eat 1/8 at a time as they are so heavy and dense).

    ReplyDelete
  31. So sweet of you showing detailed step by step photos of your jelly mooncakes. Need lot of patience and time to make these jelly mooncakes and not to mention taking photos. But am sad that I saw your photos being stolen by the vietnamese blog and facebook. They even blur your logo in the centre of the photo. I suggest your next post to post their photos and recipes and let them steal lol. You could print out a "placemat" with your logo and blog name and place your dish on top of the placemat and see how they can blur these. Thank you for sharing your recipes.

    ReplyDelete
    Replies
    1. Hi,

      Thank you sooo much for informing me. In fact I've caught this person 3 times taking my photos and recipes as his. Given him warning again and again but turned to deaf ears. I even enlarged my watermark this time and yet ...... sigh :(
      I'm really tired of these people, have shared their facebook timeline on to mine to let everyone knows who's the thief.
      http://beptruong.edu.vn/cac-loai-banh/cach-lam-banh-trung-thu-thach-nhan-bi-ngo-ngon-la/

      I've also disabled the copy function, so no one can copy my recipe like before but they can still print out the recipe if they wanted to try it out.

      Thank you again, really appreciate very much for leaving your comment.

      Ann

      Delete
    2. Thank you for sharing your lovely blog with us, Ann. No point disable the copy function, they could use the screen print to take a screen shot of the photo. Very disappointed in these people especially when they are chef themselves. Sigh. Thank you once again and best regards.

      Alice

      Delete
    3. Hi Alice, Actually they can easily copy the full post thru rss feed. There is really doing much we can do :( We've to take thing easy

      Delete
  32. You are very skilled, I will try to do. Surely my husband will be pleased

    ReplyDelete
  33. Hi Ann,

    The jelly mooncakes look very yummy!It is so nicely done and thanks for sharing the recipe! :)

    Cheers,
    Dariel

    ReplyDelete
  34. wow, such fine effort to make these mooncakes. well done and thanks for sharing.
    Ms Tan

    ReplyDelete
  35. Wow, these look refreshing and I bet they aste real good!

    ReplyDelete
  36. Really good idea, very lovely and must be yummy with the gula malaka and pandan leaf.

    ReplyDelete
  37. Thanks for your step-by-step photos and this yummy recipe, Ann!

    Tried it and love it, and especially like the tip on using muffin cups for the filling, made the dislodging of the jelly so much easier. :)

    Here's to your credit:

    http://jottingsoflife.blogspot.com/2013/09/pandan-gula-melaka-jelly-mooncake.html

    ReplyDelete
  38. WOW! your gula melaka jelly mooncake looks so pretty, like a piece of crystal :D

    ReplyDelete
  39. G'day! I have always had a fascination with Moon cakes since I was little, true!
    I enjoyed your post and photos today too!
    Cheers! Joanne
    Viewed as part of Your Best Recipes Sept

    ReplyDelete
  40. Very clever and beautiful moon cake indeed! Can't wait to try it. Lyn

    ReplyDelete