Moon Cake Jelly
Ingredients
Ingredients for jelly filling:
3 tbsp MARIGOLD Evaporated Creamer
300ml water
2 tsp agar-agar powder
80g sugar
¾ tsp orange colouring
Ingredients for jelly skin:
500ml water
300ml MARIGOLD Evaporated Creamer
5 tsp agar-agar powder
190g sugar
Ingredients:
A few drops of pandan essence
A few drops of green colouring
A few drops of coconut essence
Moon cake jelly moulds (100ml capacity each)
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Combine ingredients for jelly filling in a pot and cook until sugar dissolves and bring it to a slow boil. Pour into a container and fill up to 4cm in height. Allow it to set in the refrigerator. Use a round fruit scoop to make jelly filling rounds. Set aside.
Combine ingredients for jelly skin together and cook until sugar dissolves and bring to a slow boil. Divide mixture into 2 equal portions. For pandan flavoured moon cake jelly, add pandan essence and a few drops of green colouring to one portion. For coconut flavoured moon cake jelly, add coconut essence to the other portion.
To make pandan flavoured moon cake jelly, fill moulds with 4 tbsp of pandan mixture. Leave it to set for 5 minutes or until firm enough to place a scoop of jelly filling in to each mould. Then fill moulds with the pandan mixture to the brim.
To make coconut flavoured moon cake jelly, repeat the above step.
Then leave the jelly to set and then chill before serving.
Mixing agar-agar powder with room temperature liquid before heating will prevent it from turning lumpy.
