Chocolate Jelly Mooncake

4 servings

Intermediate

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

Recipe Ingredients

How to Prepare

Recipe Ingredients:

For Jelly Egg Yolk

1 box

Dr. Oetker Nona Agar-agar Original

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 Chocolate Mooncake Skin

1 box

Dr. Oetker Nona Agar-agar Original

1 ½ tbsp

Dr. Oetker Nona Cocoa Powder

400 ml

Milk

Jelly Mooncake Mould

How to Prepare:

Prep:

15 min

For Jelly Egg Yolk

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

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

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

For Mooncake Filling

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

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

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.

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.

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

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.

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

Video recipes: Chocolate Jelly Mooncake