Pandan Jelly Mooncake
Prep time: 
Cook time: 
Total time: 
Serves: makes 5
  • Jelly egg yolk for 1 tray
  • 100g Pumpkin, chop to small pieces
  • 150g Water
  • 35g Sugar
  • 170g Water
  • 1½ tsp Agar agar powder
  • Gula Melaka filling - makes 5
  • 100g Gula melaka, chop to pieces
  • 300g Water
  • 2 Pandan leaves, knotted
  • 1½ tsp Agar agar powder
  • Mooncake Skin - makes 5
  • 320g Water
  • 3 Pandan leaves, knotted
  • 100g Sugar
  • 1½ tsp Agar agar powder
  • 2 tbsp Fresh milk
  • ¼ tsp Pandan paste
  1. Jelly egg yolk - Bring 150g water, sugar and chopped pumpkin to boil in a pot till pumpkin becomes very soft and strain.
  2. 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.
  3. Chill jelly egg yolk to set in the refrigerator for 15 minutes and remove them from mould. Set aside for later use.
  4. Gula melaka filling - 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.
  5. Turn off heat, discard pandan leaves and pour liquid into muffin cups (about ½ 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.
  6. 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.
  7. Mooncake skin - In a pot, combine water, sugar, pandan leaves and agar agar powder together.
  8. 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.
  9. Assemble jelly mooncake - Pour pandan liquid into mooncake moud, about ½ cm high.
  10. Place the gula melaka filling into it and pour in the remaining liquid.
  11. Allow jelly to set completely and keep jelly refrigerated until ready to serve.
If you prefer the jelly to be more fragrant , can adjust the water and add in some coconut milk.
Recipe by Anncoo Journal at