[recipes] Homemade Mooncake Part II - Jelly Mooncakes (2024)

[recipes] Homemade Mooncake Part II - Jelly Mooncakes (1)

[Homemade Mooncakes] Chocolate Jelly Mooncake

After the first post of our Homemade Mooncake Recipes, here is the second part which features non-baked Jelly Mooncakes using agar agar powder (or you can replace it with konnyaku jelly powder) which makes into refreshing jelly dessert that resemble mooncake in a lighter version. Although making these jelly mooncake might seems a little time consuming due to the different layers of colour but when you get the hang of it, the steps are actually quite straightforward to follow too.

CHOCOLATE AND CREAM CHEESE JELLY MOONCAKE

[recipes] Homemade Mooncake Part II - Jelly Mooncakes (2)

[Homemade Mooncakes] Chocolate Jelly Mooncake

Made this kid's friendly Chocolate Jelly Mooncake using Dutch-processed cocoa powder for the outer layer and fresh milk with cream cheese mixture for the fillings. As you can see I also set aside some cream cheese mixture, coloured it with some yellow food colouring to make the "fake" egg yolk in the centre.

[recipes] Homemade Mooncake Part II - Jelly Mooncakes (3)

[Homemade Mooncakes] Plastic mould for making Jelly Mooncake

Above are samples of the plastic mould for making jelly mooncake which you can find them in baking supply stores like Bake King and Kitchen Caper. Between there is also a plastic mould for making "jelly egg yolk" but instead of getting that, I just used small muffin cups instead.

[Homemade Mooncakes] Ingredients for chocolate jelly mooncake

(Yield: 4 | Preparation: 15 minutes | Chilling Time: 30 minutes)
Ingredients:
Milk And Cream Cheese Filling:
250ml Fresh Milk
3 Slices (50g) Laughing Cow Cream Cheese
30g Caster Sugar
1.5 Teaspoon Agar Agar Powder
* A few drops of Egg Yellow Colouring
Chocolate Mooncake Skin:
320ml Water
15g of Dutch Processed Cocoa Powder (unsweetened)
100g Caster Sugar
1.5 Teaspoon Agar Agar Powder
[Homemade Mooncakes] Steps on making the cream cheese filling
Method:-
1. To prepare the cream cheese fillings: Put all the ingredients (except *yellow colouring) in a small saucepan and stir over medium low heat till cheese dissolved completely and mixture begins to boil.
2. Remove saucepan from heat, strain and set aside
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100ml of the cream cheese mixture and mix with a few drops of egg yellow colouring to achieve egg yolk effect. Next divide the yellow mixture equally in four 3cm muffin cups then leave it in the freezer to firm (less than 5 minutes).
* Meanwhile keep the remaining mixture warm by placing the container into a pot of hot water while waiting for "egg yolk" mixture to set in the freezer.

[Homemade Mooncakes] Steps to assemble the "egg yolk" filling
3. When the "egg yolk" harden, remove it from the cups and set aside. Next place the prepared "egg yolk" into four 6-cm round plastic containers then gently pour in the remaining warm cream cheese mixture and set aside in the fridge to firm up again.
[Homemade Mooncakes] Steps on making the chocolate layer
4. To prepare the chocolate skin layer: Add cocoa powder in the saucepan, pour in about 100ml of water and whisk till it dissolve completely before adding the remaining water, sugar and agar agar powder. Give it a few stirs in between and bring mixture to boil over medium low heat.
5. Next remove saucepan from heat, strain the mixture and fill each of the mooncake mould till
¼ full. Transfer the mould into the freezer and chill for 5 minutes or until slightly set. (keep remaining chocolate mixture warm while waiting for the 1st layer to set)
6. To assemble the jelly mooncake: Using a toothpick, to make some scratch lines on the surface of each chocolate mooncake before placing the cream cheese filling on it.
7. Lastly fill the mooncake mould with the remaining warm chocolate mixture until full, leave it to cool slightly before chilling it in the refrigerator for at least
30 minutes or until completely harden before removing it from the mould.
[Homemade Mooncakes] Chocolate Jelly Mooncake
第一次做燕菜月饼其实并没有想象中的那么难，只是如果要分内和外馅加上＂蛋黄＂就要花多一点时间准备。而且做层次燕菜月饼也要拿捏好燕菜馅的凝固时间才可以做的好。这里我做了三种不同的口味如小孩喜欢的巧克力奶油芝士到成人的荔枝玫瑰花茶等，希望会有一种是你喜爱的。
巧克力奶油芝士菜燕月饼
奶油芝士内馅材料 A：
250毫升鲜奶
50克奶油芝士
30克细砂糖
1.5 茶匙燕菜粉
*少许蛋黄色色素
巧克力燕菜材料 B：
320毫升清水
15克可可粉（无糖分）
100克细砂糖
1.5 茶匙燕菜粉
做法：
1. 将所有奶油芝士内馅材料（除了黄色色素）用小火不断搅拌至煮滚后, 熄火并过筛备用。
2. 接着把准备好的材料A分出
See Also
favorite recipes from Tommy Bahama's
１００毫升再加入少许蛋黄色色素调成＂蛋黄＂的颜色才平均倒入四个3cm 的小杯, 放进冰箱稍微凝固。
3. 在等待＂蛋黄＂凝固的当儿，把剩余的奶油芝士内馅材料用隔水的方式浸泡在热水中保温。
4.＂蛋黄＂凝固后取出，放在四个6cm 的小杯然后把剩余的的油芝士内馅平均倒入杯内再放进冰箱稍微凝固。
5. 将可可粉和１００毫升的清水倒入锅内搅拌到可可粉完全熔化才加入其它材料用小火不断搅拌至煮滚后熄火然后过筛备用。
6. 把少许巧克力皮材料倒在燕菜月饼模具（倒大约 1/4 满），待表面稍凝固时用牙签轻轻刮几条线才放入奶油芝士内馅和剩余的巧克力皮材料。
7. 最后把完成的燕菜月饼放入冰箱冷藏至凝固即可享用。

LYCHEE AND ROSE TEA JELLY MOONCAKES

[recipes] Homemade Mooncake Part II - Jelly Mooncakes (9)

[Homemade Mooncakes] Lychee and Rose Tea Jelly Mooncake

This month we are featuring two Jelly Mooncake recipes for mid-autumn festival over at Bake King website. The first one on the list is this Lychee and Rose Tea Jelly Mooncake which resemble Lychee Cheesecake at first bite. This sweet dessert has a hint of savoury taste on it's outer layer due to the adding of cream cheese as one of the ingredients.

[Homemade Mooncakes] Ingredients for Lychee And Rose Tea Jelly Mooncake

(Yield: 4 | Preparation: 15 minutes | Chilling Time: 30 minutes)
Ingredients:
Rose Tea Fillings:
200ml Water
2 French Vanilla Rose Teabags
80g Caster Sugar
1 Teaspoon Agar Agar Powder
*4 Canned Lychee, drained
Lychee Mooncake Skin:
150g Syrup from Canned Lychee
250g Fresh Milk
50g Cream Cheese
30g Caster Sugar
2 Teaspoon Agar Agar Powder
[Homemade Mooncakes] Steps on making the Rose Tea Lychee Jelly Fillings

[Homemade Mooncakes] Steps on making the lychee and cheese layer.

*Full version of this Lychee And Rose Tea Jelly Mooncake recipe is @ Bake King recipes site here.

GULA MELAKA AND SWEET CORN JELLY MOONCAKE

[recipes] Homemade Mooncake Part II - Jelly Mooncakes (14)

[Homemade Mooncakes] Gula Melaka and Sweet Corn Jelly Mooncake

Next for Asian flavour, you can try this Gula Melaka and Sweet Corn Jelly Mooncake. The filling is made using coconut milk (but you can replace it with fresh milk/soy milk) together with sweet corn kernel for a crunch taste. Whereas the outer layer is made using Gula Melaka Sugar in replace of the castor sugar for better taste and fragrant.

[Homemade Mooncakes] Ingredients for making Gula Melaka And Sweet Corn Jelly Mooncake

(Yield: 4 | Preparation: 15 minutes | Chilling Time: 30 minutes)
Ingredients:
Sweet Corn Fillings:
100ml Water
100ml Coconut Milk
1 Teaspoon Agar Agar Powder
30g Caster Sugar
Pinch of Salt
*40g Sweet Corn Kernel
Gula Melaka Mooncake Skin:
300ml Water
100g Gula Melaka (palm sugar)
1½ Teaspoon Agar Agar Powder
Knot of Pandan Leaves
[Homemade Mooncakes] Steps on making the sweet corn jelly fillings

[Homemade Mooncakes] Steps on making the gula melaka jelly layer
*Full version of this Gula Melaka Sweet Corn Jelly Mooncake recipe is @ Bake King recipes site here.

[recipes] Homemade Mooncake Part II - Jelly Mooncakes (18)

[Homemade Mooncakes] Assorted Jelly Mooncake

Lastly hope you would like these featured recipes and do try out them even if you don't have any of those mooncake jelly mould because any jelly mould can do the trick too. Beside you can also replaced milk with yogurt, add in cubes of fresh fruits and etc to create a beautiful and healthier version of mooncake for this coming Mid-Autumn festival.