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5 from 5 votes

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
 

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 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 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 mooncake

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.

Rate

5 from 5 votes
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Chinese
Servings 4 mooncakes
Calories 152 kcal

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.

Video

Notes

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. 

Nutrition (per serving)

Calories: 152kcalCarbohydrates: 26gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 80mgPotassium: 190mgFiber: 1gSugar: 21gVitamin A: 178IUCalcium: 136mgIron: 1mg
Keyword chocolate, jelly, jelly mooncake, mid autumn, mini mooncake
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