Matcha Red Bean Agar-Agar Jelly Mooncakes (Japanese Green Tea Jelly Mooncakes)

The outer layer of these Matcha Red Bean Agar-Agar Jelly Mooncakes is made with Matcha milk, it is filled with Matcha flavoured red bean paste and agar-agar “egg yolk”.

CHINESE VERSION: 抹茶红豆燕菜月饼

Matcha Red Bean Agar-Agar Jelly Mooncakes (Japanese Green Tea Jelly Mooncakes)| MyKitchen101en

Yields: 4 (125 g each)

Ingredients for matcha red bean agar-agar mooncake filling:

• ¾ tsp matcha powder
• 2 tbsps hot water
• 115 g red bean paste* (Please refer: How to Cook Traditional Red Bean Paste for Mooncake)
• 25 g fine sugar
• 1 ¼ tsps agar-agar powder
• 100 g plain water
• 4 pcs agar-agar “egg yolks” (Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes)

Ingredients for matcha agar-agar mooncake skin:

• ½ tbsp matcha powder
• 1 tbsp hot water
• 350 g milk
• 30 g fine sugar
• ½ tbsp agar-agar powder

Preparing Matcha red bean agar-agar mooncake filling:

1 Add hot water to matcha powder, mix well. Add in red bean paste. Combine sugar, agar-agar powder and water in a sauce pot, bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Add agar-agar mixture to red bean paste, blend until smooth. (Reminder: The red bean paste used in this recipe is low sugar version. Reduce the sugar added if the paste you use is sweeter.)

2 Pour some matcha red bean agar-agar mooncake filling mixture into 4 paper muffin cups (top diameter=6 cm, bottom diameter= 5 cm, height= 4.8 cm). Add in agar-agar “egg yolk”. Add in more matcha red bean agar-agar mooncake filling mixture until the total weight is 60 g.

3 Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould the agar-agar paste filling when fully set.

Preparing Matcha agar-agar mooncake skin:

1 Add hot water to matcha powder, mix well. Add in milk, mix well. Combine matcha milk, sugar and agar-agar powder in a sauce pot, mix well. Bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Transfer mixture to heat resistant measuring cup.

Assembling Matcha Red Bean Agar-Agar Jelly Mooncakes:

1 Pour some matcha agar-agar mooncake skin into jelly mooncake mould. Add in matcha red bean agar-agar mooncake filling. Pour in more matcha agar-agar mooncake skin until fully filled.

2 Set aside for 15 minutes, or until slightly set.

3 Keep in the freezer and freeze for 25-30 minutes, or until fully set.

4 Unmould the agar-agar jelly mooncakes when fully set.

Matcha Red Bean Agar-Agar Jelly Mooncakes

The outer layer of these Matcha Red Bean Agar-Agar Jelly Mooncakes is made with Matcha milk, it is filled with Matcha flavoured red bean paste and agar-agar “egg yolk”.

Rate

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cooling & Freezing time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, mid autumn

Cuisine Chinese

Servings 4 pieces

Calories 201 kcal

Equipment

• 1 4-hole jelly mooncake mould

Ingredients

  

1x2x3x

Ingredients for Matcha red bean agar-agar mooncake filling:

• ¾ tsp matcha powder
• 2 tbsps hot water
• 115 g red bean paste* Please refer: How to Cook Traditional Red Bean Paste for Mooncake
• 25 g fine sugar
• 1 ¼ tsps agar-agar powder
• 100 g plain water
• 4 pcs agar-agar “egg yolks” Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes

Ingredients for Matcha agar-agar mooncake skin:

• ½ tbsp matcha powder
• 1 tbsp hot water
• 350 g milk
• 30 g fine sugar
• ½ tbsp agar-agar powder

Instructions

 

Preparing Matcha red bean agar-agar mooncake filling:

• Add hot water to matcha powder, mix well. Add in red bean paste. Combine sugar, agar-agar powder and water in a sauce pot, bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Add agar-agar mixture to red bean paste, blend until smooth.
  
• Pour some matcha red bean agar-agar mooncake filling mixture into 4 paper muffin cups (top diameter=6 cm, bottom diameter= 5 cm, height= 4.8 cm). Add in agar-agar “egg yolk”. Add in more matcha red bean agar-agar mooncake filling mixture until the total weight is 60 g.
  
• Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould the agar-agar paste filling when fully set.
  

Preparing Matcha agar-agar mooncake skin:

• Add hot water to matcha powder, mix well. Add in milk, mix well. Combine matcha milk, sugar and agar-agar powder in a sauce pot, mix well. Bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Transfer mixture to heat resistant measuring cup.
  

Assembling Matcha Red Bean Agar-Agar Jelly Mooncakes:

• Pour some matcha agar-agar mooncake skin into jelly mooncake mould. Add in matcha red bean agar-agar mooncake filling. Pour in more matcha agar-agar mooncake skin until fully filled.
  
• Set aside for 15 minutes, or until slightly set.
  
• Keep in the freezer and freeze for 25-30 minutes, or until fully set.
  
• Unmould the agar-agar jelly mooncakes when fully set.
  

Video

Notes

The red bean paste used in this recipe is low sugar version. Reduce the sugar added if the paste you use is sweeter.

Nutrition (per serving)

Calories: 201kcalCarbohydrates: 37gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 86mgPotassium: 165mgFiber: 1gSugar: 32gVitamin A: 844IUVitamin C: 1mgCalcium: 122mgIron: 1mg

Keyword matcha agar-agar mooncake, matcha jelly mooncake

Tried this recipe?Let us know how it was!

Rate this recipe

Click to rate