Pandan Jelly Mooncake

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For the less adventurous, a simple non-baked pandan flavoured jelly mooncake can be effortlessly made by refrigeration.

4 servings

Some skill required 15 minutes

Ingredients

Ingredients

For the recipe Pandan Jelly Mooncake

For Jelly Egg Yolk:

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

For Mooncake Filling:

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

For Emerald Mooncake Skin:

1 box Dr. Oetker Nona Agar-agar Pandan
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 Panda Mooncake Skin

Bring milk with panda emulco  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.


Video recipes: Pandan Jelly Mooncake

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