The outer layer of this Chocolate Agar-Agar Jelly Mooncake is made with chocolate milk, it is filled with a chocolate paste made with mung bean and agar-agar “egg yolk” which is made from the combination of pumpkin and mung bean.
Yields: 4 (125 g each)
CHINESE VERSION: 巧克力燕菜月饼
Chocolate Agar-Agar Jelly Mooncake | MyKitchen101en
Ingredients:
Ingredients for chocolate agar-agar mooncake paste filling:
- 25 g split mung bean (soak for 3 hours, drained)
- 1 tbsp cocoa powder
- 2 tbsps hot water
- ¹⁄₁₆ tsp fine salt
- 35 g fine sugar
- 3/4 tsp agar-agar powder
- 50 g plain water
- 60 g milk
- 4 pcs agar-agar “egg yolk” (Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes)
Ingredients for chocolate agar-agar mooncake skin:
- ½ tbsp cocoa powder
- 1 tbsp hot water
- 350 g milk
- 30 g fine sugar
- ½ tbsp agar-agar powder
Preparing chocolate agar-agar mooncake paste filling:
1 Steam soaked split mung bean over medium heat for 25 minutes.
2 Add hot water to cocoa powder, mix well. Add in steamed mung bean. Combine salt, sugar, agar-agar powder, water and milk in a sauce pot, bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Add agar-agar mixture to mung bean, blend until smooth.
3 Pour some chocolate agar-agar mooncake paste 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 chocolate agar-agar mooncake paste mixture until the total weight is 60 g.
4 Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould the agar-agar mooncake paste filling when fully set.
Preparing chocolate agar-agar mooncake skin:
1 Add hot water to cocoa powder and mix well. Add in milk, and mix well. Combine chocolate milk, sugar, and agar-agar powder in a sauce pot, and mix well. Bring to a boil over medium heat, and cook until agar-agar powder is fully dissolved. Transfer the mixture to a heat-resistant measuring cup.
Assembling Chocolate Agar-Agar Jelly Mooncake:
1 Pour some chocolate agar-agar mooncake skin into jelly mooncake mold. Add in chocolate agar-agar mooncake paste filling. Pour in more chocolate 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 minutes, or until fully set.
4 Unmold the agar-agar jelly mooncake when fully set.
Chocolate Agar-Agar Jelly Mooncakes
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Equipment
- 1 jelly mooncake mould 4-holed
Ingredients
Ingredients for chocolate agar-agar mooncake paste filling:
- 25 g split mung bean soak for 3 hours, drained
- 1 tbsp cocoa powder
- 2 tbsps hot water
- ¹⁄₁₆ tsp fine salt
- 35 g fine sugar
- ¾ tsp agar-agar powder
- 50 g plain water
- 60 g milk
- 4 pcs pcs agar-agar “egg yolk” Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes
Ingredients for chocolate agar-agar mooncake skin:
- ½ tbsp cocoa powder
- 1 tbsp hot water
- 350 g milk
- 30 g fine sugar
- ½ tbsp agar-agar powder
Instructions
Preparing chocolate agar-agar mooncake paste filling:
- Steam soaked split mung bean over medium heat for 25 minutes.
- Add hot water to cocoa powder, mix well. Add in steamed mung bean. Combine salt, sugar, agar-agar powder, water and milk in a sauce pot, bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Add agar-agar mixture to mung bean, blend until smooth.
- Pour some chocolate agar-agar mooncake paste 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 chocolate agar-agar mooncake paste 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 mooncake paste filling when fully set.
Preparing chocolate agar-agar mooncake skin:
- Add hot water to cocoa powder, mix well. Add in milk, mix well. Combine chocolate 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 Chocolate Agar-Agar Jelly Mooncakes:
- Pour some chocolate agar-agar mooncake skin into jelly mooncake mould. Add in chocolate agar-agar mooncake paste filling. Pour in more chocolate agar-agar mooncake skin until fully filled.
- Set aside for 15 minutes, or until slightly set.
- Keep in the freezer and freeze for 25 minutes, or until fully set.
- Unmould the agar-agar jelly mooncakes when fully set.
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Nutrition (per serving)
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Very interesting recipe, actually very imaginative … good job to the chef behind this fantastic vegetarian dessert