Jelly Mooncake

Jelly Mooncake

BY AMY BEH

   

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Ingredients

• filling
  40g sago, soaked until plumped up
  300ml water
  100g caster sugar
  2 tbsp agar-agar powder
  10g cornflour
  1/4 tsp salt
  70g evaporated milk
  
  skin
  500ml water
  3 pandan leaves, shredded and knotted
  120g caster sugar
  2½ tbsp agar-agar powder
  1/4 tsp salt
  100ml thick coconut milk
  2 tbsp whipping cream
  1-2 drops violet colouring
  2 tbsp soaked chia seeds

Method

To prepare filling: Bring water to boil and add soaked sago. Keep boiling until sago turns transparent. Strain and rinse sago under running tap water to remove the starch. Drain well.

Combine water, sugar, agar-agar powder, cornflour, and salt, in a pot. Stir and cook over medium low heat till it comes to a boil. Add in sago and evaporated milk, and continue to cook for 20 to 30 seconds.

Pour mixture into plastic moulds and leave to set. Place in the refrigerator to chill and set firmly. Remove filling from the mould.

To prepare skin: Place water, pandan leaves, sugar, agar-agar powder and salt in a clean pot. Cook over medium low heat until it comes to a boil.

Add coconut milk, whipping cream, and colouring. Stir well, and continue to cook for 1 minute or until mixture is fairly thick. Discard the pandan leaves and remove pot from heat. Mix in the soaked chia seeds.

Spoon a tablespoon of agar-agar mixture into a wet plastic jelly mooncake mould. Set aside for 1 to 2 minutes.

Place a filling in the centre of the mould and add more agar-agar mixture to fill up the mould. Set aside to cool and then place in the refrigerator to chill and set completely.