Date Lotus Jelly Mooncakes
Prep time: 
Cook time: 
Total time: 
Serves: 7 pieces
  • Date filling jelly - makes 7
  • 150g date lotus paste or use normal lotus paste (available at Kwong Cheong Thye)
  • 250ml water
  • 20g sugar
  • 1tsp agar agar powder
  • Mooncake skin - makes 4
  • 700ml water
  • 50g red dates
  • 20g dried longan
  • 60g rock sugar
  • 1 + ¼tsp agar agar powder
  1. 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.
  2. 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.
  3. 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.
  4. Pass water mixture through a sift and use spoon to press out the excess water from the red dates and dried longan.
  5. 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.
  6. Pour red dates liquid mixture into mooncake mould, about ½ 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.
  7. Allow jelly to set completely and keep jelly refrigerated until ready to serve.
Recipe by Anncoo Journal at