As Mooncake Festival is just around the corner, 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
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 5
Ingredients
- 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
Instructions
- Jelly egg yolk - 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 - 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 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.
- 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 - 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.
- Assemble jelly mooncake - Pour pandan liquid into mooncake moud, about ½ 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.
Notes
If you prefer the jelly to be more fragrant , can adjust the water and add in some coconut milk.
3.5.3226
香兰菜燕月饼
材料：
菜燕蛋黄做法 （1盒）
- 100克 金瓜，切小
- 150克 水
- 35克 糖
- 170克 水
- 1.5茶匙 菜燕粉
- 将150克水，糖和金瓜煮烂，过滤，挤出成金瓜水。
- 将金瓜水，170克 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克 椰糖，剁碎
- 300克 水
- 3叶 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5个玛芬纸杯内 （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克 水
- 3叶 香兰叶
- 100克 糖
- 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，加入香兰叶精，再搅匀。
- 将香兰叶液倒入5个菜燕模子至半满（约1/2cm高）。
- 把一块椰糖内陷放在香兰叶液上，然后倒入剩余的香兰叶液至掩盖整个月饼模子。
- 待冷后，收进冰箱凝固即可享用。
**如想使菜燕月饼更香的话，可以减少水分，用椰浆代替。
I am submitting this to the Little Thumbs Up “Pandan” event organized
by Bake for Happy Kids, my little favourite DIY and hosted by Butter, Flour & Me.
by Bake for Happy Kids, my little favourite DIY and hosted by Butter, Flour & Me.
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