This Pandan Agar-agar Mooncake recipe is adapted from Brown Sugar Cendol Agar-agar Jelly Mooncake. The brown sugar agar-agar skin is replaced with pandan agar-agar skin while the filling is the same. The green colour of this pandan jelly mooncake is similar to jade, it looks elegant and tastes good too.
For best result, it is suggested to use agar-agar powder Japan for making agar-agar mooncake. Agar-agar mooncake made with agar-agar powder Japan less tends to become watery after cutting.
CHINESE VERSION: 香兰Pandan燕菜月饼
Pandan Agar-Agar Mooncake| MyKitchen101en
Yields: 4 (125 g each)
Ingredients for cendol jellies: (Yields: 120 g)
- 130 g *pandan juice (*7 g pandan leaves + 135 g water, blend & extract 130 g pandan juice)
- 3 drops lye/alkaline water
- ¹⁄₁₆ tsp fine salt
- 11 g mung bean starch
- 8 g cornstarch
Ingredients for cendol agar-agar filling:
- 60 g cendol jellies
- ½ tbsp cornstarch + 1 tbsp water
- 75 g plain water
- 75 g thick coconut milk
- ¹⁄₁₆ tsp fine salt
- 30 g fine sugar
- 1 tsp agar-agar powder
- 4 pcs agar-agar “egg yolks” (Please refer: Agar-Agar “Jelly Egg Yolks”)
Ingredients for pandan agar-agar skin:
- 170 g plain water
- 120 g thick coconut milk
- ½ tbsp agar-agar powder
- ¹⁄₁₆ tsp fine salt
- 40 g fine sugar
- 30 g **pandan juice (**15 g pandan leaves + 50 g water, blend & extract 30 g pandan juice)
For cendol jellies:
1 Combine all ingredients for cendol jellies, mix well, sieve into a sauce pot. Get ready a bowl of icy cold water. Cook over medium heat until mixture turns fully translucent. Press cooked mixture through large strainer with holes using silicone spatula into icy cold water while still hot. (For details, please refer: How to Make Cendol Jellies)
For cendol agar-agar filling:
1 Take out 60 g of cendol jellies.
2 Mix ½ tbsp of cornstarch with 1 tbsp of water.
3 Combine plain water (NOT hot water), coconut milk, salt, sugar and agar-agar powder, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in slaked cornstarch, mix well. Add in cendol jellies, mix well.
4 Pour some cendol filling 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 cendol filling until the total weight is 60 g.
5 Freeze for 20 minutes, or until fully set. Unmould when fully set.
For pandan agar-agar skin:
1 Combine plain water (NOT hot water), coconut milk, agar-agar powder, salt and sugar, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in pandan juice, bring to the boil again, then off the heat. (Reminder: Don’t boil for too long after adding in pandan juice.)
2 Transfer mixture to heat resistant measuring cup.
Assembling Pandan Agar-Agar Mooncake:
1 Pour some pandan agar-agar skin into jelly mooncake mould. Add in cendol filling. Pour in more pandan agar-agar skin until fully filled.
2 Set aside for 15 minutes, or until slightly set.
3 Chill for 2 hours, or until fully set (you may put in freezer for 35-40 minutes to speed up the process).
4 Unmould Pandan agar-agar mooncakes when fully set.
Storage instruction: Put agar-agar mooncakes in container and chill. Best served within 3-4 days.
Pandan Agar-Agar Mooncake
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Equipment
- 1 jelly mooncake mould 4-holed
Ingredients
Ingredients for cendol jellies: (Yields: 120 g)
- 130 g *pandan juice *7 g pandan leaves + 135 g water, blend & extract 130 g pandan juice
- 3 drops lye/alkaline water
- ¹/₁₆ tsp fine salt
- 11 g mung bean starch
- 8 g cornstarch
Ingredients for cendol agar-agar filling:
- 60 g cendol jellies
- ½ tbsp cornstarch + 1 tbsp water
- 75 g plain water
- 75 g thick coconut milk
- ¹/₁₆ tsp fine salt
- 30 g fine sugar
- 1 tsp agar-agar powder
- 4 pcs agar-agar “egg yolks” Please refer: Agar-Agar “Jelly Egg Yolks”
Ingredients for pandan agar-agar skin:
- 170 g plain water
- 120 g thick coconut milk
- ½ tbsp agar-agar powder
- ¹/₁₆ tsp fine salt
- 40 g fine sugar
- 30 g **pandan juice **15 g pandan leaves + 50 g water, blend & extract 30 g pandan juice
Instructions
For cendol jellies:
- Combine all ingredients for cendol jellies, mix well, sieve into a sauce pot. Get ready a bowl of icy cold water. Cook over medium heat until mixture turns fully translucent. Press cooked mixture through large strainer with holes using silicone spatula into icy cold water while still hot. (For details, please refer: How to Make Cendol Jellies)
For cendol agar-agar filling:
- Take out 60 g of cendol jellies.
- Mix ½ tbsp of cornstarch with 1 tbsp of water.
- Combine plain water (NOT hot water), coconut milk, salt, sugar and agar-agar powder, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in slaked cornstarch, mix well. Add in cendol jellies, mix well.
- Pour some cendol filling 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 cendol filling until the total weight is 60 g.
- Freeze for 20 minutes, or until fully set. Unmould when fully set.
For pandan agar-agar skin:
- Combine plain water (NOT hot water), coconut milk, agar-agar powder, salt and sugar, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved. Add in pandan juice, bring to the boil again, then off the heat. (Reminder: Don’t boil for too long after adding in pandan juice.)
- Transfer mixture to heat resistant measuring cup.
Assembling Pandan Agar-Agar Mooncake:
- Pour some pandan agar-agar skin into jelly mooncake mould. Add in cendol filling. Pour in more pandan agar-agar skin until fully filled.
- Set aside for 15 minutes, or until slightly set.
- Chill for 2 hours, or until fully set (you may put in freezer for 35-40 minutes to speed up the process).
- Unmould Pandan agar-agar mooncakes when fully set.
Notes
Agar-agar mooncake made with agar-agar powder Japan less tends to become watery after cutting.
Nutrition (per serving)
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