Overlooking the Mid-Autumn Festival is right at the corner, me and my sister tried and brought up Jelly Mooncake to suit the festive season in addition of the free time I got for the semester break.
Voilaa! You got yourself JELLY MOONCAKE! ;))
Happy Mid-Autumn Festival, peeps!
Here is the simple steps you can follow for this easy-to-do jelly mooncake:
Conversion Chart: 250g=1cup
Ingredients:m1p Konyaku Powder (1 packet)
250g Caster Sugar (less for diabetic)
900g Water
100g Milk
1tsp Water preventing Jelly Powder
500g Nate de Cocoa
Fruits
I do not use food colouring though but instead use fruits natural colour or just blend some Pandan Leaves w/v hot water and strain them to get the green colour and fragrant.
Utilities:
1 Mooncake Jelly Mould
1 Egg Yolk Moulder
(I would suggest you all to buy it in @CHEMERRY because their baking stuff are all non-preservative) (PS: @SUGAR will be a bit too expensive)
Click on the link to get the location of it. :)
Steps:
JELLY CLEAR
- Boil 900ml/1000ml of water in a pot.
- Put some Pandan Leaves to get its fragrant.
- Bring it to a simmer.
- Mix the powder and Sugar in. (1 Packet of jelly powder & 250g sugar)
- Keep on stirring. You wouldn't want to have droplets of crystals in it.
JELLY MILK YOLK
- In a clean bowl, pour 100ml of Milk and put it to a simmer. Boil it until it is hot enough.
- Pour remaining 200ml of Jelly Clear (refer above) into the bowl and mix it.
- Pour the Jelly Milk mixture in the Jelly Yolk mould.
- Squeeze and ooze out the mixture.
JELLY MIX
- Blend fruits (remove the epidermal layer! must!!) in blender for about 6 seconds. We don't want it to overfluid. Keep some fruits for the crunchy feeling.
- Put it to a simmer in a pot and when it boils, add some Jelly Clear into it.
JELLY NATE DE COCOA BASE
- Blend fruits and Nate de Cocoa until a smooth paste texture is seen.
- Put it to a simmer in a pot and when it boils, add some Jelly Clear into it.
Overall,
- Put pieces of fruits onto the base of the Jelly mooncake mould.
- Pour remaining Jelly Milk Yolk mix into the mould. (Just a bit is enough, we just want the colour)
- Wait for 20mins until it cools and hardens.
- Place the Jelly Milk Yolk inside the mould.
- Add Jelly Mix until it is 5/6 full.
- Wait for another 20mins until it cools and hardens.
- Scratch the surface for a better grip to prevent it falls off.
- Pour the Jelly Nate de Cocoa Base. (This will give a better crunch when eat)
- Chill the jelly in the fridge for about 1 hour and take it out for serving.
Happy Mid-Autumn Festival, peeps!
