Pandan Coconut Moss Jelly Mooncake

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Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love.

Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding.

Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass.

Today I am going to transform it into a mooncake.  Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set.

The egg and coconut milk will "separate" while the pandan moss layer cooks, creating a moss-like pattern on the jelly's surface as it boils, giving this pudding its lovely, light texture.  Whisk more frequently if you want a finer piece of moss for jelly.  If you prefer large pieces of moss, then you don’t have to whisk as often.

There are two parts of recipe to make the white coconut layer. First part is to make coconut shreds. Second part is to make coconut jelly to cover the coconut shred in a container which creates the inner filling for the mooncake.

 

INGREDIENTS

(White Coconut Layer)

(A)Shredded coconut jelly

200ml coconut water

50ml coconut milk

60g sugar

1 tsp agar-agar powder

½ tsp jelly powder

 

(B)Coconut jelly

300ml coconut water

2 tbsp sugar

1 ½ tsp agar-agar powder

½ tsp jelly powder


(Pandan Moss Jelly)

5-10 pcs pandan leaves

200ml water

1 egg

120ml coconut milk

2 tsp agar-agar powder

100g sugar

¼ tsp salt

400ml water

 


METHODS

 (White Coconut Layer)

(A)

1.Combine all the ingredients (A) in a saucepan, stir and mix well.

2.Bring it to a boil, reduce it to low heat, stir and mix until sugar, agar-agar powder and jelly powder are completely dissolved by stirring often.

3.Pour into heat-proofed container. Leave to cool until set in the fridge.

4. Cut the coconut milk jelly into big pieces and grate it into shreds.

 

(B)

1.Combine all the ingredients (B) in a saucepan, stir and mix well.

2.Put the shredded coconut jelly into a small container, fill in the coconut jelly until it covers the shredded coconut jelly.

Note: Do not fill it full. It depends on the depth of the mooncake mold. If it is too full, it might not be nicely covered with the pandan layer of jelly later.

3.Keep in the fridge until set.

 

(Pandan Moss layer)

1.Combine the pandan leaves and water. Blend until a fine pulp. Squeeze the pandan pulp and sieve out the 200ml pandan juice.

2.Beat an egg in a bowl, add in the pandan juice and coconut milk, and stir it slightly. Add the rest of the ingredients, stir it well.

3. Pour the mixture into a saucepan, cook it at medium low heat, keep stirring until it’s boiling. And to make sure the agar-agar powder and sugar are dissolved.

4. The “moss” will start to appear. Stir it often to create finer pieces of moss. Turn off the heat.

 

ASSEMBLY

1.Remove the coconut jelly from the container.

2.Pour some of the pandan moss jelly into the mooncake mold, give it a stir to ensure the moss sinks to the bottom. Let it set. Place the coconut jelly into the center of the pandan moss jelly, fill the pandan moss jelly to the brim. Let it cool and chill in the fridge until set.

 

 

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