Recipe: Chendol Jelly Mooncakes
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Chendol filling ingredients:
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1 cup water
130g palm sugar or gula melaka
2 teaspoons agar agar powder
1/8 teaspoon salt
2 pandan leaves, knotted
125ml coconut milk
140g chendol, drain before weighing
1/2 tablespoon custard powder + 2 tablespoons water
9 to 10 round tart moulds (( 6cm (diameter) by 2.5cm(height))
9 to 10 jelly yolks
Plastic mooncake jelly moulds
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To make chendol:
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Combine water with palm sugar and boil in a small saucepan until the palm sugar dissolves, sieve.
Combine palm sugar syrup, agar agar powder, salt and pandan leaf in a clean saucepan. Bring to a boil, stirring continuously.
Once the mixture comes to a boil, mix the coconut milk and the custard solution.
When it boils again, stir in chendol and turn off heat immediately.
Pour chendol mixture into the round tart moulds and top each cup with a jelly yolk in the centre. Allow to set completely.
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Mooncake skin ingredients:
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800ml water
140g castor sugar
4 pandan leaves knotted
5 teaspoons agar agar powder
2 tablespoons condensed milk
100ml thick coconut milk
1-2 drops green food colouring
1 teaspoon pandan essence
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To make mooncake skin:
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In a pot, add the water, caster sugar, pandan leaves and agar agar powder and bring to a boil.
Lower heat and add the rest of the ingredients in, stirring continuously with a wire whisk until the mixture starts to bubble. Turn off heat.
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Jelly yolk ingredients:
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Ingredients A:
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125ml water
50g sugar
1 teaspoon agar agar powder
2 knotted pandan leaves
60ml thick coconut milk
1/2 tablespoon custard powder
1/8 teaspoon orange - red food colouring
An ice cube tray / mould that makes ball shaped jellies
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To make ball shaped jellies:
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Bring ingredients A to a boil.
Lower the heat and add in coconut milk, custard powder and colouring and bring to a quick boil.
Pour the jelly mixture into the ball shaped mould and cover the tray with heavy object.
Leave jelly to set completely before removing them from the mould.
Set aside for later use.
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To assemble the mooncake:
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Pour 1/2 cm layer jelly skin mixture into a mooncake mould.
Allow to cool until almost set. Pour in another 1 to 2 tablespoons jelly skin mixture and place some chendol filling in the centre of the mould.
Put in one jelly egg yolk.
Top up with some more jelly skin mixture and allow to set completely before chilling in the refrigerator.
Unmould chendol jelly mooncake with the help of a bamboo skewer by running through the edges of the mooncake.
Keep refrigerated until ready to serve.
Mooncake stores well for up to 5 days in the refrigerator.
Chendol filling ingredients:
----------------------------
1 cup water
130g palm sugar or gula melaka
2 teaspoons agar agar powder
1/8 teaspoon salt
2 pandan leaves, knotted
125ml coconut milk
140g chendol, drain before weighing
1/2 tablespoon custard powder + 2 tablespoons water
9 to 10 round tart moulds (( 6cm (diameter) by 2.5cm(height))
9 to 10 jelly yolks
Plastic mooncake jelly moulds
----------------
To make chendol:
----------------
Combine water with palm sugar and boil in a small saucepan until the palm sugar dissolves, sieve.
Combine palm sugar syrup, agar agar powder, salt and pandan leaf in a clean saucepan. Bring to a boil, stirring continuously.
Once the mixture comes to a boil, mix the coconut milk and the custard solution.
When it boils again, stir in chendol and turn off heat immediately.
Pour chendol mixture into the round tart moulds and top each cup with a jelly yolk in the centre. Allow to set completely.
---------------------------
Mooncake skin ingredients:
---------------------------
800ml water
140g castor sugar
4 pandan leaves knotted
5 teaspoons agar agar powder
2 tablespoons condensed milk
100ml thick coconut milk
1-2 drops green food colouring
1 teaspoon pandan essence
------------------------
To make mooncake skin:
------------------------
In a pot, add the water, caster sugar, pandan leaves and agar agar powder and bring to a boil.
Lower heat and add the rest of the ingredients in, stirring continuously with a wire whisk until the mixture starts to bubble. Turn off heat.
-------------------------
Jelly yolk ingredients:
-------------------------
Ingredients A:
--------------
125ml water
50g sugar
1 teaspoon agar agar powder
2 knotted pandan leaves
60ml thick coconut milk
1/2 tablespoon custard powder
1/8 teaspoon orange - red food colouring
An ice cube tray / mould that makes ball shaped jellies
-----------------------------
To make ball shaped jellies:
-----------------------------
Bring ingredients A to a boil.
Lower the heat and add in coconut milk, custard powder and colouring and bring to a quick boil.
Pour the jelly mixture into the ball shaped mould and cover the tray with heavy object.
Leave jelly to set completely before removing them from the mould.
Set aside for later use.
-------------------------
To assemble the mooncake:
-------------------------
Pour 1/2 cm layer jelly skin mixture into a mooncake mould.
Allow to cool until almost set. Pour in another 1 to 2 tablespoons jelly skin mixture and place some chendol filling in the centre of the mould.
Put in one jelly egg yolk.
Top up with some more jelly skin mixture and allow to set completely before chilling in the refrigerator.
Unmould chendol jelly mooncake with the help of a bamboo skewer by running through the edges of the mooncake.
Keep refrigerated until ready to serve.
Mooncake stores well for up to 5 days in the refrigerator.
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