COOKIES on the DR. OETKER website

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Chocolate Jelly Mooncake

A sweet flavour to die for! A lovely cocoa jelly surface with pumpkin puree to create that traditional mooncake centre.

1 Portion

Some skill required 5 minutes

Ingredients

Ingredients

For the recipe Chocolate Jelly Mooncake

For Jelly Egg Yolk:

1 Dr. Oetker Nona Agar-agar Original
400 ml Water
150 g Pumpkin Puree (Steam 15 minutes & mash)
Ice Cube Tray

For Mooncake Filling:

1 Dr. Oetker Nona Agar-agar Original
400 ml Milk
Paper Cups

For Chocolate Mooncake Skin:

1 Dr. Oetker Nona Agar-agar Original
1.5 tbsp Dr. Oetker Nona Cocoa Powder
400 ml Milk
Jelly Mooncake Mould

preparation

Preparation

1

For Jelly Egg Yolk

Bring water and pumpkin puree to boil. While stirring, gradually pour in Dr. Oetker Nona Agar-agar Original.

2

Continue stirring and leave to boil for 2 minutes then remove from heat.

3

Pour the agar-agar mixture into ice cube tray and refrigerator for 1 hour or until set.

4

For Mooncake Filling

Bring milk to boil. While stirring, gradually pour in Dr. Oetker Nona Agar-agar Original.

5

Continue stirring and leave to boil for 2 minutes then remove from heat.

6

Pour the agar-agar mixture into paper cups (about 1cm height). When the agar-agar is half set, place the jelly egg yolk in the middle of paper cup and pour in agar-agar mixture until the cup is 1/3 full. Refrigerate for 1 hour or until set.

7

For Chocolate Mooncake Skin

Bring milk and Dr. Oetker Nona Cocoa Powder to boil. While stirring, gradually pour in Dr. Oetker Nona Agar-agar Original.

8

Continue stirring and leave to boil for 2 minutes then remove from heat.

9

Pour the agar-agar mixture into mooncake mould 1/3 full. When the agar-agar is half set, place the mooncake filling into it and pour in agar-agar mixture until the mould is full.

10

Keep in refrigerator for 1 hour or until set before serving.

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+60 (0) 4 501 7504

Dr. Oetker Nona Malaysia Sdn. Bhd.
Phone: +60 (0) 4 501 7504
Fax: +60 (0) 4 501 7507
E-mail:

service@oetker.com.my

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