The outer layer of this Matcha Red Bean Agar-Agar Jelly Mooncake is made with matcha milk, it is filled with matcha flavoured red bean paste and agar-agar “egg yolk”.
CHINESE VERSION: 抹茶红豆燕菜月饼
Matcha (Japanese Green Tea) Red Bean Agar-Agar Jelly Mooncakes | MyKitchen101en
Yields: 4 (125 g each)
Ingredients for matcha red bean agar-agar mooncake filling:
- 3/4 tsp matcha powder
- 2 tbsps hot water
- 115 g red bean paste* (Please refer: How to Cook Traditional Red Bean Paste for Mooncake)
- 25 g fine sugar
- 1 1/4 tsps agar-agar powder
- 100 g plain water
- 4 pcs agar-agar “egg yolks” (Please refer: Agar-Agar “Egg Yolks” for Jelly Mooncakes)
Ingredients for matcha agar-agar mooncake skin:
- 1/2 tbsp matcha powder
- 1 tbsp hot water
- 350 g milk
- 30 g fine sugar
- 1/2 tbsp agar-agar powder
Preparing matcha red bean agar-agar mooncake filling:
1 Add hot water to matcha powder, mix well. Add in red bean paste. Combine sugar, agar-agar powder and water in a sauce pot, bring to the boil over medium heat, cook until agar-agar powder fully dissolved. Add agar-agar mixture to red bean paste, blend until smooth. (Reminder: The red bean paste used in this recipe is low sugar version. Reduce the sugar added if the paste you use is sweeter.)
2 Pour some matcha red bean agar-agar mooncake filling 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 matcha red bean agar-agar mooncake filling mixture until the total weight is 60 g.
3 Keep in the freezer and freeze for 20 minutes, or until fully set. Unmould the agar-agar paste filling when fully set.
Preparing matcha agar-agar mooncake skin:
1 Add hot water to matcha powder, mix well. Add in milk, mix well. Combine matcha 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 Matcha Red Bean Agar-Agar Jelly Mooncakes:
1 Pour some matcha agar-agar mooncake skin into jelly mooncake mould. Add in matcha red bean agar-agar mooncake filling. Pour in more matcha 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 25-30 minutes, or until fully set.
4 Unmould the agar-agar jelly mooncakes when fully set.