Brown Sugar Cendol flavour agar-agar mooncake with coconut milk cendol filling and brown sugar coconut milk agar-agar skin. It looks good and tastes good too.

CHINESE VERSION: 黑糖煎蕊燕菜月饼

Brown Sugar Cendol Agar-Agar Jelly Mooncakes

 

Brown Sugar Cendol Agar-Agar Jelly Mooncakes | MyKitchen101en

Yields: 4 (125 g each)

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” (Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes)

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

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 mooncakes when fully set. (For storage: Put agar-agar mooncakes in container and chill.)

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