How to make Jelly Mooncake with Mooncake Press Mold | Mooncake 2024 | Jelly cake recipe 

How to make Jelly Mooncake with Mooncake Press Mold | Mooncake 2024 | Jelly cake recipe
Ingredients:
Ching bo leung:
3 liters of water
80g Seedless dried longan
50g Pearls barley, washed
15g Dried seaweed (kombu) , washed, cut 10cm
50g Dried Chinese yam, washed
100g Dried red dates
250g Water chestnuts, peeled, diced
50g Raisins
400g Sugar
A dash salt
Mookcake jelly: ( 8 cakes)
Ching bo leung jelly:
300 ml water
9g Jelly powder OR 7g agar agar powder
18g Agar agar powder
1.5 liters water of Ching bo leung
White jelly (Optional):
3g Jelly powder or agar powder
7g Agar agar power
500 ml water
50g sugar
1 tsp vanilla extract
100g Coconut milk
Filling:
500 ml ching bo leung jelly
50g shreded young coconut (Optional)
1 Tbsp golden syrup (Optional)
1 tsp roasted sesame (Optional)
Egg yolk jelly
Some of ching bo leung
Use any mold. Make sure that the filling height about 1 cm shorter and smaller than the mooncake mold.
Skin:
Remaining of ching bo leung jelly
200g coconut milk
100g golden syrup
Egg yolk jelly:
500 ml juice
1 Tbsp sugar
5g Jelly powder or agar agar powder
Mold: Round Ice Cube Tray
Note: if using orange juice, add a few drops of orange food coloring
- Important note about using fruit juice: When working with acidic liquids such as fruit juices, DO NOT simmer the liquid any longer than necessary. Simmering agar agar in an acidic liquid for a long time will break it down and it will not set. Simmer it just long enough to dissolve the powder and use it immediately.
Mold:
- Giftshop12 Plastic Mooncake Mold Size Large (8cm x 2.8cm)
-150g 200g Mooncake Mould Decor Cookies Round Pastry Moon Cake DIY Flower Stamps
NOTE: after cooked, turn off the heat and cool down the jelly liquid (stirring occasionally) for about 10 minutes before pouring, especially if the container is not high-heat safe.
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