Lotus Paste Jelly Mooncake

Name: Lotus Paste Jelly Mooncake
Ingredients: 2 tsp agar-agar powder; 2 tbsp castor sugar; ¼ tsp salt; 290ml water; 1 pandan leaf, knotted; 2 tbsp milk; 1-2 drops orangey-red food colouring, or more for desired colour; 75g lotus seeds, boiled until soft; 250ml thick coconut milk; 250ml water; 1 tbsp agar-agar powder; ⅛ tsp salt; 150g castor sugar; 2 pandan leaves (knotted); 1 tbsp corn flour; 1 tbsp water; 1L water; 240g castor sugar; 5 pandan leaves, shredded and knotted; 1½ tbsp agar-agar powder; 200ml thick coconut milk; ½ tsp salt; 4 tbsp whipping cream; 1-2 drops food colouring, any colour of your choice; Round ice cube mould, (approximately 2-2.5cm in diameter - the size of salted egg yolk; Patty tins or muffin pan, for shaping the lotus filling; Plastic jelly mooncake moulds

asianinspirations.com.au

A modern take to the traditional baked mooncakes, this lotus paste jelly mooncake is a guaranteed crowd pleaser. You can make them in attractive colours…

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Ingredients

2 tsp agar-agar powder
2 tbsp castor sugar
¼ tsp salt
290ml water
1 pandan leaf, knotted
2 tbsp milk
1-2 drops orangey-red food colouring, or more for desired colour
75g lotus seeds, boiled until soft
250ml thick coconut milk
250ml water
1 tbsp agar-agar powder
⅛ tsp salt
150g castor sugar
2 pandan leaves (knotted)
1 tbsp corn flour
1 tbsp water
1L water
240g castor sugar
5 pandan leaves, shredded and knotted
1½ tbsp agar-agar powder
200ml thick coconut milk
½ tsp salt
4 tbsp whipping cream
1-2 drops food colouring, any colour of your choice
Round ice cube mould, (approximately 2-2.5cm in diameter - the size of salted egg yolk
Patty tins or muffin pan, for shaping the lotus filling
Plastic jelly mooncake moulds