Mooncake festival is just around the corner. In the recent years, the craze for mooncake jelly has proven with higher demand for this colorful delicacy dessert. Most younger generations prefer to have colorful jelly mooncakes compared to the boring traditional baked mooncakes with either lotus or red bean fillings.
For this type of mooncake jelly, you can have any flavor and you can make your own preferred combinations with just anything that came to your mind. Few favourites were the local flavor such as cendol, dragonfruit, durian musang king, yam, pandan, sweetcorn and many more to list.
Here's, today I will be sharing this Mango Coconut Jelly Mooncake. A very refreshing taste with a bit of sourness from the mango. So it's important to get a ripe mango to start with. Unless you prefer a sweet & sour jelly mooncake. My level of sweetness is just right to my likings. If you got a very sweet tooth, feel free to add a little bit more sugar.
Ingredients: (makes 8 pcs)
MANGO FILLINGS
300ml Water
2 tsp Agar-Agar Powder (Pearl Mermaid Brand)
110g Ripe Mango Flesh (blend to make puree)
40g Castor Sugar (add more sugar if your mango is sour)
1 tbsp Coconut Milk
2 pcs Pandan Leaves
* You need 8 small cups. Try putting the cups into the mooncake mould to make sure it fits nicely into the center of the mooncake. You can also use silicon small tart mould.
COCONUT OUTER LAYER
700ml Water
80g Sugar
3 1/2 tsp Agar-Agar Powder (Pearl Mermaid Brand)
120ml Coconut Milk
3-4 pcs Pandan Leaves
You will need : 2 x 4pcs mooncake jelly mould
Step by Step to make Mango Filling
1. In a pot, bring water, sugar, pandan leaves & agar-agar powder to a boil.
(I'm using measurement spoon from Daiso)
2. Once the mixture starts bubbling, turn off heat.
3. Add in mango puree & coconut milk. Stir to mix evenly.
4. Pour into small cups and leave to set completely. (You may put in the fridge once it cools down for quicker setting time)
5. Adjust the thickness of your mango fillings so that it can fit perfectly into the mould. Roughly about 2cm or 2.5cm thickness will do the best trick.
Step by Step to make Coconut Outer Layer
1. In a pot, bring water, sugar, pandan leaves & agar-agar powder to a boil.
2. Lower the heat and add in coconut milk.
3. Stir continuously until mixture bubblling, turn to lowest heat & keep them warm.
4. Now, get ready to assemble the jelly mooncake.
Instructions to assemble the Mango Jelly Mooncake:
Before pouring the jelly mixture into the mould, slightly wet the mould. This is to prevent the mooncake jelly from sticking to the mould and easy removal. It's okay to have some water drops in the mould.
1. Pour 1cm to 1.5 cm of the coconut mixture into the mooncake mould.
2. Leave to cool down until it is almost set.
3. Take out your mango fillings jelly, carefully remove them from the small cups and place them on a plate.
4. Use a spoon to drop a 1/4 tsp of the coconut mixture in the center of the almost set jelly. (This step is to make sure the mango filling sticks & holds tightly and not easily separated by layer when you cut them)
5. Carefully & slowly placed the mango fillings onto the center of the mooncake mould.
6. Next, fill the mooncake mould with more coconut mixture until it's full.
Look at mine, some of the the mango fillings was slightly too thick (that's about 3cm). This will cause the center fillings doesn't look beautiful when cut as the bottom layer of coconut milk too thin.
7. Leave to cool and set completely.
8. Transfer them into the fridge to chill for at least 1-2hrs.
9. When ready to serve, remove jelly mooncakes from the mould and cut them into quarters size.
TIPS : Do not remove jelly mooncake from the mould until you are ready to eat. Jelly will release some water when oxidize.