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

Brown Sugar Cendol Agar-Agar Jelly Mooncakes
 

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:


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)

Brown Sugar Cendol Agar-Agar Jelly Mooncakes
 

For cendol agar-agar filling:

1 Take out 60 g of cendol jellies.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

2 Mix ½ tbsp of cornstarch with 1 tbsp of water.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes
 

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.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

5 Freeze for 20 minutes, or until fully set. Unmould when fully set.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

2 Transfer mixture to heat resistant measuring cup.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

3 Chill for 2 hours, or until fully set.

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

4 Unmould the agar-agar cendol jelly mooncakes when fully set. (For storage: Put agar-agar mooncakes in container and chill.)

Brown Sugar Cendol Agar-Agar Jelly Mooncakes
Brown Sugar Cendol Agar-Agar Jelly Mooncakes

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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.
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Prep Time 45 mins
Cook Time 20 mins
Chill 2 hrs
Total Time 3 hrs 5 mins
Course Dessert, Midautumn
Cuisine Chinese, Southeast Asia
Servings 4 pieces
Calories 267 kcal

Equipment

  • 1 jelly mooncake mould 4-holed

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

For cendol agar-agar filling:

For dark brown sugar agar-agar skin:

Instructions
 

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)
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes

For cendol agar-agar filling:

  • Take out 60 g of cendol jellies.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • Mix ½ tbsp of cornstarch with 1 tbsp of water.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • 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.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • 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.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • Freeze for 20 minutes, or until fully set. Unmould when fully set.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • Transfer mixture to heat resistant measuring cup.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes

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.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • Set aside for 15 minutes, or until slightly set.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • Chill for 2 hours, or until fully set.
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes
  • Unmould the agar-agar cendol jelly mooncakes when fully set. (For storage: Put agar-agar mooncakes in container and chill.)
    Brown Sugar Cendol Agar-Agar Jelly Mooncakes

Video

Notes

This recipe yields 4 mooncakes (125 g each).
The nutritional value for reference is for 1 mooncake. 

Nutrition (per serving)

Calories: 267kcalCarbohydrates: 41gProtein: 2gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 19mgPotassium: 197mgFiber: 2gSugar: 20gVitamin A: 3IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Keyword brown sugar agar-agar, cendol jelly mooncakes, cendol mooncake
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