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

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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.

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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.

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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

The outer layer of this Chocolate Agar-Agar Jelly Mooncake is made with chocolate milk, it is filled with chocolate paste made with mung bean and agar-agar “egg yolk” which is made from the combination of pumpkin and mung bean.

  • jelly mooncake mould

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

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, 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:

  1. 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.



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



The recipe yields 4 mooncakes of 125 g each.

The nutritional value for reference is based on 1 mooncake excluding the agar-agar egg yolks. 

Dessert
Chinese
chocolate, jelly, jelly mooncake, mid autumn, mini mooncake