Another jelly mooncake creations using cendol & gula melaka, a local favourite.
Ingredients: (makes 8pcs)
(Recipe adapted from Little Duck Kitchen)
Gula Melaka Fillings
35g Palm Sugar (Gula Melaka)
50ml Coconut Milk
250ml Water
1 tsp Agar-Agar Powder
1 tsp Instant Jelly
2 pcs Pandan Leaves
Outer Cendol Layer
2 tsp Agar-Agar Powder
2 tsp Instant Jelly Powder
50g Sugar
150ml Coconut Milk
450ml Water
1 pc Pandan Leaves
Method:
Preparing Gula Melaka Fillings
1. In a bowl, combine agar-agar powder, jelly powder and mix well. Pour into pot filled with water and pandan leaves. Add chopped palm sugar. Stir well. Turn on heat.
**(Do not add agar-agar powder into hot water straight-away, it will become lumpy and difficult to dissolve later)
2. Bring to a boil until fully dissolved. Stirring continuously. Add coconut milk and bring to a boil. (Do not overboil till bubbling). Turn off heat.
3. Remove from heat and pour into small round shape cups/round ball jelly mould. Leave aside to set. Chill in fridge till fully set. (About 2-3 hrs)
Preparing Cendol Outer Layer
1. In a bowl, combine agar-agar powder, jelly powder and sugar. Mix well. Pour into pot filled with water and pandan leaves. Stir well. Turn on heat.
2. Bring to a boil until fully dissolved. Stirring continuously. Add coconut milk and bring to a boil. (Do not overboil till bubbling). Turn off heat.
3. Rinse cendol with clean water and strain away excess water.
4. Fill up 1/3 mould with agar-agar mixture. Add some cendol into the mixture. Wait for it to slightly set. (not fully harden)
Note : (While waiting, if your leftover jelly mixture is cooling, you can turn on the heat for awhile to reheat)
5. Carefully remove gula melaka fillings from its mould and slowly place it into mooncake mould.
6. Pour the rest of the agar-agar mixture and fill up the jelly mould (not too full as you need to add cendol). Add some cendol to the sides of the jelly mixture.
7. Leave aside to cool. Transfer to fridge to chill till set. Serve chill.
Happy Cooking.