After having making both baked and snowskin mooncakes last week, there was still some leftover date lotus paste left. Putting nothing to waste, and having only 150g paste left, I just made it as a filling in the jelly mooncake. I boiled red dates and dried longan for the outer layer. I love the end result. The jelly mooncake was just lovely, it was transparent and looked like crystal They were just refreshing and very fragrant. Great to make these jellies as a giveaway gift and also a perfect dessert for the warm weather.
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Date Lotus Jelly Mooncakes
Ingredients
- Date filling jelly - makes 7
- 150 g date lotus paste or use normal lotus paste - available at Kwong Cheong Thye
- 250 ml water
- 20 g sugar
- 1 tsp agar agar powder
Mooncake skin - makes 4- 700 ml water
- 50 g red dates
- 20 g dried longan
- 60 g rock sugar
- 1 + 1/4tsp agar agar powder
Instructions
- Date filling - Combine all the filling ingredients in a small pot and bring to boil at medium heat. Stir with a hand whisk until date lotus paste dissolved. Off heat and stir for another minute. Then pour evenly into 7 muffin cups and place in the refrigerator to set for about 15 minutes.
- Remove filling jelly from cup, using a sharp knife to scrape the jelly on both sides, this will makes the jelly stick together. Set aside for later use.
- Mooncakes skin - In a pot, combine water, red dates, dried longan and rock sugar together to boil and simmer for 20 minutes under low heat with lid on.
- Pass water mixture through a sift and use spoon to press out the excess water from the red dates and dried longan.
- Measure water mixture to 450ml into a pot together with agar agar powder and bring to boil at medium heat, stirring continuously with a hand whisk. Turn off heat and stir liquid mixture for another 1 minute. Keep warm.
- Pour red dates liquid mixture into mooncake mould, about 1/2 cm high and let it cool to semi-set,about 30 seconds to 1 minute. Place the filling jelly into it and warm up the remaining red dates liquid mixture. Then pour the hot liquid over the filling jelly to full.
- Allow jelly to set completely and keep jelly refrigerated until ready to serve.
Notes
中文食谱在图片的下面
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- 枣泥菜燕月饼 Date Lotus Jelly Mooncakes
- 枣泥内陷
- 材料：（约7个）
- 150克 枣泥莲蓉馅 （也可以用普通莲蓉馅）
- 250毫升 水
- 20克 细糖
- 1茶匙 菜燕粉
- 将所材料不停的搅拌煮滚，搅致枣泥莲蓉融化。熄火在搅拌约1分钟。 然后平均倒入7个玛芬纸杯内。收进冰箱约15分钟致凝固。
- 从玛芬纸杯取出枣泥内陷，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4个）
- 700毫升 水
- 50克 红枣
- 20克 龙眼干
- 60克 冰糖
- 1 + 1/4 茶匙 菜燕分
- 做法：
- 将水，红枣，龙眼干及冰糖一起煮滚，盖上盖以小火焖煮20分钟。
- 然后过滤，用汤匙把红枣和龙眼干挤压出多余的水分。
- 量出450毫升的红枣龙眼水和菜燕粉到煲里，以中火不停搅拌煮致滚。熄火继续搅拌1分钟，保温。
- 将红枣龙眼水倒入4个菜燕模子，约1/2cm高，待凉致半凝固约30秒-1钟。把一快枣泥内陷放在上面，然后再加热剩余的红枣龙眼水，倒入在枣泥内陷上致掩盖整个月饼模子。
- 待冷后，收进冰箱致凝固即可享用。
- 枣泥莲蓉馅在广祥泰买得到。
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- Date Lotus Snowskin Mooncakes
- 枣泥莲蓉冰皮月饼
- ********************
