Ingredients Jump to Instructions ↓

  1. For red bean filling:

  2. 120g red bean

  3. 1/2 cup water

  4. 2 1/2 tsp agar-agar powder

  5. 2 pandan leaves, knotted

  6. 1/2 cup thick coconut milk, from

  7. 1 tbsp custard powder

  8. 1/8 tsp salt

  9. 1/8 tsp red coloring

  10. 9-10 jelly egg yolks

  11. Equipment: 15cm square tray/pan

  12. Pink Jelly Skin (makes 9-10)

  13. 3 1/2 cups water

  14. 140g sugar

  15. 4 pandan leaves, knotted

  16. 5 tsp agar-agar powder

  17. 2 tbsp condensed milk

  18. 1/2 cup thick coconut milk from

  19. 1/2 grated coconut

  20. 1/2 tsp pink coloring

Instructions Jump to Ingredients ↑

  1. Red Bean Filling: Wash and soak red beans for half an hour. Drain and cook the red beans in some water for 30 minutes, or until soft. Drain and puree the red bean with 2/3 cup water. Set aside.

  2. In a pot, bring water, jelly powder and pandan leaves to a boil. Add in red bean paste, coconut milk, custard powder, salt and coloring and bring to a quick boil, stirring continuously with a hand whisk. Once mixture starts to bubble, turn off heat.

  3. Pour into a 15cm (6”) square tray/pan. Divide the square into nine imaginary smaller 5cm (2”) squares and drop a jelly yolk in the centre of each square. Allow to set completely before chilling in the refrigerator for another 30 minutes.

  4. Cut into nine 5cm (2”) squares and set aside for filling the mooncakes.

  5. Pink Jelly Skin: In a pot, bring the first four ingredients to a boil.

  6. Lower heat and add the rest of the ingredients, stirring continuously with a hand whisk until the mixture starts to bubble. Turn off heat immediately.

  7. Pour a ½ cm layer of the pink jelly skin mixture into a square jelly mooncake mould. Allow to cool until almost set (3/4 set). Place prepared red bean filling in the centre of the mould.

  8. Top up with pink jelly skin mixture and allow to set completely before chilling in the refrigerator for another 30 minutes.

  9. Unmould red bean jelly mooncake and keep refrigerated until ready to serve.


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