Mocha Jelly Mooncake

                           

Another choice of mooncake for Mid Autumn Festival. Love the taste and texture. The original recipe is using 3 in 1 sachet coffee but I replace it with mocha mixture.

Adapted from : Simple Recipe 

For the jelly egg yolks

125 ml water
50 gm sugar
1 teaspoon agar-agar powder
2 knotted pandan leaves
60 ml thick coconut milk
1/2 tablespoon custard powder
1/8 teaspoon orange-red colouring
Equipment: Ball ice-cube trays (jelly egg yolk mould)

Method:

1. 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.
2. 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.
3. Refrigerate for a further 30 minutes before removing the jelly egg yolks from the mould. Leave in a bowl for later use.

For the filling

3 teaspoon cocoa powder
1/2 teaspoon Nescafe
2 teaspoon sugar 
250 ml water 
1/2 tablespoon agar agar powder
1 tablespoon cornflour( mix with 1 tablespoon water)
Equiment : Jelly mooncake filling mould 


Method: 

1. Cook mocha mixture with agar agar powder and water will it dissolved. Add in corn flour mixture and cook for a while.  
2. Pour half the mixture into jelly mooncake filling mould, leave it half set place the egg yolk on the center and pour the remaining mixture to cover..  
3. Leave till it set, remove from the mould and set aside.

For the jelly skin

3 teaspoon agar agar powder
3 teaspoon instant jelly powder
80 gm sugar
160 gm coconut milk (mix with 240ml water)
2  tablespoon evaporated milk
2  teaspoon corn flour
2  teaspoon water

Method: 

1. Cook agar agar powder. instant jelly powder and sugar with coconut milk and water until they are dissolved.  
2. Mix evaporated milk and corn flour with water.  Add into agar agar mixture and cook till well combined.
3. Stir with hand whisk and continue to cook until it thickens.

To assemble the mooncake

Pour 3 to 4  tablespoon of the jelly skin mixture to the mooncake moulds respectively and add the prepare fillings.  Pour in the jelly skin mixture till full.  Leave to cool and chill in the fridge.