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.

CHINESE VERSION: 巧克力燕菜月饼

 

Chocolate Agar-Agar Jelly Mooncakes | MyKitchen101en

Yields: 4 (125 g each)

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:

  • 1/2 tbsp cocoa powder
  • 1 tbsp hot water
  • 350 g milk
  • 30 g fine sugar
  • 1/2 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 cmbottom 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.