Easy Piece of Jelly Mooncake

 By: ryan    11:00 AM  Dear Diary, Worth A Read   5 comments

Project: Jellio-Mooncakio

So many people asked me how to make jelly-mooncake since I posted up the pictures on my FB. To tell you all, it's very easy, just that the bad side of it was many steps are involved especially on the layers.

This post was initiated to commemorate this coming Mid-Autumn festival which falls on 22 September 2010 and I took advantage of this festive season to provides steps and simple guide to help any of you making Jelly mooncake successful. (Any faults or accident occur during or after the making session will not responsible by me. hehe)

Step 1: Tools
First of all, The Mould. Without the mold, the jelly produce out is not called Jelly mooncakes. Therefore it's important to get the mould. **Slap slap** cause talking nonsense.

There are two types of moulds we are using here. One is for the mooncake and another is for the egg yolks.

(Mooncake's moulds)

(Picture taken from Puan Chong's blog**)

Egg yolks mould

(Picture taken from Odelibakery)

These moulds are easily available in those shops that sells bakery stuff. Try to get those plastic type as you're doing the jelly type mooncakes. For those of you who're concerned about health's problem (hot liquid on plastics mould), then go get the metal type moulds. If you can get. Hahaha (very expensive and hard to get) Please avoid those wooden type because the jelly will stick on the mould.

Steps 2: Ingredients & Methods 

(A)Jelly Egg Yolks ingredients

>125ml water

>50gm sugar

>1 tsp of agar-agar powder

>pinch of salt 

>knotted pandan leaves or Pondan Pandan flavoring 

>few drops of Orange coloring or any orangy color juice

(A) Methods 

1. Mix all ingredients into a pot and start cooking in low heat and bring to a quick boil. 

2. Then pour mixture into the ball-cube tray and cover the tray tightly to get the best round shape yolks. 

3. Leave the jelly in the fridge** for later use and you can start with the filling's part. 

** Half an hour in freezer will do

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(B) Fillings ingredients

>25gm sugar

>pinch of salt

>3 tsp of jelly powder (since i am using sago, so jelly powder are reduced, normally use 6 instead of 3 tsp)

knotted pandan leaves or pandan flavoring

>150 ml water

>150 ml coconut milk (or you can also use ideal milk) 

>Half small bowl of sago (soak in water before cook)

**Actually you can use red beans, cendol, kiwi's seeds or any things you prefer as filling. You can use durian too. But here I'll stick to sago. 

(B) Methods

1. Pour all ingredients into a pot except sago. Cook over low heat and stir with a whisk. 

**Yell to get someone take the eggyolks out from the fridge and put it into the center of small cups or smaller mooncake mould. (See picture below)

2. Once it comes to boil, add the sago. Cook the sago until it become transparent, then turn off the heat. 

3. Pour jelly mixture into small cup or smaller jelly mould with the jelly eggyolks in the center. (See picture below)

4. After the fillings get harden, take them out from the mould and use a knife or fork to make lines on top and bottow of the fillings. This is to ensure the skin's mixture will stick on the fillings. Don't lazy in this step as it will greatly affects the outcome.

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(C) Skin ingredients

For the skin, some bakery shop do sells jelly-powder that already pre-mix with assorted flavor. In case you can't get those, use the prepares the ingredients as listed below:

>70gm sugar

>2 1/2 tsp jelly powder (don't go greedy on putting more jelly powder as it will make the skin rough and hard like crocodile's skin)

>400ml water

>knotted pandan leaves or pandan flavoring

>a few drops of any flavoring you like. (You can put chocolate, pandan, yam, milk, banana, durian or whatever you think nice to eat. Chillies or sambal tumis can too :P ) (ouch!! someone kicked my ass)

(C) Methods

1. In a pot, combines sugar, jelly powder, pandan leaves and water. Stir continuously with a whisk and bring to a boil. 

2. Lower heat and mix the flavor you had chosen. Keep stirring until the mixture starts to bubble and turn to low heat. Keep stirring. Else the mixture will harden.

To assemble the mooncake. 

1. Pour some jelly skin's mixture into the jelly mooncake mould. 1/3 of the mould will do. 

2. Allow it to half harden until almost set. Meaning don't let it 100% harden. 

3. Then faster throw in the filling on top of the 1/3 half-set mixture. If it really get harden, don't worry.  Continue to put in all the fillings and start top in the remaining skin's mixture. 

4. Here is the trick when the 1/3 get harden. When you pour in the remaining mixture, use a toothpick or something sharp to lift the filling a bit so the hot mixture will flow under the filling's which holds the filling's. That why it is so important to make lines on fillings before this. 

5. Top up all the jelly skin mixture and let it set completely before chilling it in the fridge. 

6. Unmold mooncake from moulds and keep it refrigerated until ready to serve. (See picture below)

(Put into the freezer to faster the cooling process)

 (After removed from the mould)

Here are the end result for numerous flavor that I've made.

(Pandan and corn flavor)

(Yam and chocolate flavor)

Enjoy and happy trying.....Don't burn down the house hahahaha.....