"Mooncake" Mama

Flicking through my cookbooks (hardly any guidance from youtube), I decided since the mid-autumn lunar festival was a month away, I will take this opportunity to make jelly moon cake. If you asked is there another reason behind why I did this, Yes of course! After all there is a reason for everything, right?

Although it was my first time making jelly moon cake, it was relatively easy as long as you follow the recipe's instructions. Not sure why but my filling is just enough for only two to three moulds rather than the five stated in the recipe so I had to double the portion. The jelly moon cake turned out really well and I was totally amazed on how it looked. It really did resemble the real thing and it tasted oh so good! I managed to persuade some of my friends to eat some as I was really paranoid that only I felt it was nice.

Just a reminder, jelly moon cakes you have to quickly give them away or eat them in 1 or 2 days after you have done them since they don't keep well for too long. It is best to consume them within a week after making them as there are coconut milk in it.

For the jelly egg yolks
1/2 cup water
50g sugar
1 teaspoon agar-agar powder
2 knotted pandan leaves
1/3 cup thick coconut milk
1/2 tablespoon custard powder
1/8 teaspoon orange-red colouring
Equipment: Ball ice-cube trays

Bring water, sugar, agar-agar powder and pandan leaves to boil. Lower heat and add coconut milk, custard powder and colouring. Stir with a hand whisk and continue to cook until it thickens. Once the mixture starts to bubble, turn off heat and pour into the moulds.

Pour the jelly mixture up to brim of the lower ice tray and cover with the upper tray. Expect the mixture to overflow from the top. Place a heavy object on the ice tray to keep the cover in place and leave jelly to set completely, about 20 minutes.

Refrigerate for a further 30 minutes before removing the jelly egg yolks from the mould. Leave in a bowl for later use.

Ingredients For The White Jelly Skin

3 cups water
140g sugar
2 pandan leaves
5 tsp agar-agar powder

2 tbsp condensed milk
1/2 cup thick coconut milk or santan


Instructions To Make The White Jelly Skin

1.  Bring the first four ingredients to a boil
2.  Lower the heat and add in the condensed milk and coconut milk
3.  Stir continuously until the mixture starts to bubble again
4.  Turn off the heat immediately

Lastly, a big thank you, my besties, for helping all these.