Brown Sugar agar-agar cendol jelly mooncake with coconut milk cendol filling and brown sugar coconut milk agar-agar skin. It looks good and tastes good too.
Cendol is a popular dessert in Southeast Asia served with shaved ice, coconut milk, brown sugar and cendol jellies. This creative cendol mooncake recipe replicates the look of cendol into a mooncake which sure tastes like having a bowl of cendol.
CHINESE VERSION: 黑糖煎蕊燕菜月饼
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Brown Sugar Agar-Agar Cendol Jelly Mooncakes | MyKitchen101en
Yields: 4 (125 g each)
Ingredients:
Ingredients for cendol jellies: (Yields: 120 g)
- 130 g pandan juice*
- 3 drops lye/alkaline water
- ¹⁄₁₆ tsp fine salt
- 11 g mung bean starch
- 8 g cornstarch
Ingredients for cendol agar-agar filling:
- 60 g cendol jellies
- ½ tbsp cornstarch + 1 tbsp water
- 75 g plain water
- 75 g thick coconut milk
- ¹⁄₁₆ tsp fine salt
- 30 g fine sugar
- 1 tsp agar-agar powder
- 4 pcs agar-agar “egg yolks”
Ingredients for dark brown sugar agar-agar skin:
- 200 g plain water
- 120 g thick coconut milk
- ½ tbsp agar-agar powder
- 45 g dark brown sugar
Instructions:
For cendol:
1 *Pandan juice: Blend 7 g of pandan leaves with 135 g of water, extract 130 g of pandan juice. Combine all ingredients, mix well, then sieve into a sauce pot. Cook over medium heat until fully translucent. Press cooked mixture through large strainer with holes using silicone spatula into icy cold water while still hot. (Please refer: How to Make Cendol Jellies)
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For cendol agar-agar filling:
1 Take out 60 g of cendol jellies.
2 Mix ½ tbsp of cornstarch with 1 tbsp of water.
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3 Combine plain water (NOT hot water), coconut milk, salt, sugar and agar-agar powder, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in slaked cornstarch, mix well. Add in cendol jellies, mix well.
4 Pour some cendol filling 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 cendol filling until the total weight is 60 g.
5 Freeze for 20 minutes, or until fully set. Unmould when fully set.
For dark brown sugar agar-agar skin:
1 Combine plain water (NOT hot water), coconut milk, agar-agar powder and dark brown sugar, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved.
2 Transfer mixture to heat resistant measuring cup.
Assembling Brown Sugar Cendol Agar-Agar Mooncakes:
1 Pour some brown sugar agar-agar skin into jelly mooncake mould. Add in cendol filling. Pour in more brown sugar agar-agar skin until fully filled.
2 Set aside for 15 minutes, or until slightly set.
3 Chill for 2 hours, or until fully set.
4 Unmould the agar-agar cendol jelly mooncakes when fully set.
Storage instruction: Put agar-agar mooncakes in container and chill.
Brown Sugar Agar-agar Cendol Jelly Mooncakes
Brown Sugar agar-agar cendol jelly mooncake with coconut milk cendol filling and brown sugar coconut milk agar-agar skin. It looks good and tastes good too.
- jelly mooncake mould
For cendol jellies: (Yields: 120 g)
- 130 g pandan juice*
- 3 drops lye/alkaline water
- ¹⁄₁₆ tsp fine salt
- 11 g mung bean starch
- 8 g cornstarch
For cendol agar-agar filling:
- 60 g cendol jellies
- ½ tbsp cornstarch + 1 tbsp water
- 75 g plain water
- 75 g thick coconut milk
- ¹⁄₁₆ tsp fine salt
- 30 g fine sugar
- 1 tsp agar-agar powder
- 4 pieces agar-agar “egg yolks”
For dark brown sugar agar-agar skin:
- 200 g plain water
- 120 g thick coconut milk
- ½ tbsp agar-agar powder
- 45 g dark brown sugar
For cendol:
*Pandan juice: Blend 7 g of pandan leaves with 135 g of water, extract 130 g of pandan juice. Combine all ingredients, mix well, then sieve into a sauce pot. Cook over medium heat until fully translucent. Press cooked mixture through large strainer with holes using silicone spatula into icy cold water while still hot. (Please refer: How to Make Cendol Jellies)
For cendol agar-agar filling:
Take out 60 g of cendol jellies.
Mix ½ tbsp of cornstarch with 1 tbsp of water.
Combine plain water (NOT hot water), coconut milk, salt, sugar and agar-agar powder, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in slaked cornstarch, mix well. Add in cendol jellies, mix well.
Pour some cendol filling 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 cendol filling until the total weight is 60 g.
Freeze for 20 minutes, or until fully set. Unmould when fully set.
For dark brown sugar agar-agar skin:
Combine plain water (NOT hot water), coconut milk, agar-agar powder and dark brown sugar, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved.
Transfer mixture to heat resistant measuring cup.
Assembling Brown Sugar Cendol Agar-Agar Mooncakes:
Pour some brown sugar agar-agar skin into jelly mooncake mould. Add in cendol filling. Pour in more brown sugar agar-agar skin until fully filled.
Set aside for 15 minutes, or until slightly set.
Chill for 2 hours, or until fully set.
Unmould the agar-agar cendol jelly mooncakes when fully set.
This recipe yields 4 mooncakes (125 g each).
For storage: Put agar-agar mooncakes in container and chill.
Yummy and Delicious!
Innovative!