Brown Sugar Agar-agar Cendol Jelly Mooncakes
Brown Sugar agar-agar cendol jelly mooncake with coconut milk cendol filling and brown sugar coconut milk agar-agar skin. It looks good and tastes good too.
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Equipment
- 1 jelly mooncake mould 4-holed
Ingredients
For cendol jellies: (Yields: 120 g)
- 130 g pandan juice*
- 3 drops lye/alkaline water
- ¹⁄₁₆ tsp fine salt
- 11 g mung bean starch
- 8 g cornstarch
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 pieces agar-agar “egg yolks”
For dark brown sugar agar-agar skin:
- 200 g plain water
- 120 g thick coconut milk
- ½ tbsp agar-agar powder
- 45 g dark brown sugar
Instructions
For cendol:
- *Pandan juice: Blend 7 g of pandan leaves with 135 g of water, extract 130 g of pandan juice. Combine all ingredients, mix well, then sieve into a sauce pot. Cook over medium heat until fully translucent. Press cooked mixture through large strainer with holes using silicone spatula into icy cold water while still hot. (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 dark brown sugar agar-agar skin:
- Combine plain water (NOT hot water), coconut milk, agar-agar powder and dark brown sugar, mix well. Bring to the boil over medium heat, cook until agar-agar powder has fully dissolved.
- Transfer mixture to heat resistant measuring cup.
Assembling Brown Sugar Cendol Agar-Agar Mooncakes:
- Pour some brown sugar agar-agar skin into jelly mooncake mould. Add in cendol filling. Pour in more brown sugar agar-agar skin until fully filled.
- Set aside for 15 minutes, or until slightly set.
- Chill for 2 hours, or until fully set.
- Unmould the agar-agar cendol jelly mooncakes when fully set.
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Notes
This recipe yields 4 mooncakes (125 g each).
For storage: Put agar-agar mooncakes in container and chill.Nutrition (per serving)
Calories: 191kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 119mgPotassium: 156mgFiber: 0.3gSugar: 19gVitamin A: 571IUVitamin C: 1mgCalcium: 27mgIron: 2mg
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