THIS unique recipe incorporates a local favourite that will surely be a delight to cendol and mooncake lovers. This recipe was first published in Flavours magazine.
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- Jelly egg yolk
- 125 ml water
- 50 g sugar
- 1 tsp agar-agar powder
- 2 pandan leaves (knotted)
- 60 ml thick coconut milk
- 1/2 tbsp custard powder
- 1/8 tsp orange-red food colouring
- Cendol quinoa filling
- 20 g mixed quinoa
- 290 ml water
- 130 g gula Melaka
- 2 tsp agar-agar powder
- 1/8 tsp salt
- 2 pandan leaves (knotted)
- 125 ml coconut milk
- 1/2 tbsp custard powder (mixed with 2 tbsp water)
- 9 - 10 jelly yolks
- Jelly skin
- 6 - 8 pieces pandan leaves
- 200 ml water
- 140 g castor sugar
- 5 tsp agar-agar powder
- 2 tbsp condensed milk
- 600 ml water
- 100 ml thick coconut milk
- 1 to 2 drops green food colouring (optional)
- 1 tsp pandan essence (optional)
- Place the water, sugar, agar-agar powder and pandan leaves into a pot and boil over high heat for about 5 minutes. Reduce heat to medium, then add the coconut milk, custard powder and food colouring and cook until it boils. Turn off heat.
- Pour the jelly mixture into a ball ice-cube tray and cover the tray with a heavy object. Leave jelly to set completely before unmoulding.
- Place the quinoa and 40ml of water into a pot and cook until quinoa is fluffy. Set aside.
- Place the remaining water and palm sugar into a small saucepan and boil until sugar dissolves, then add the agar-agar powder, salt and pandan leaves. Bring to a boil, stirring continuously. Add the quinoa, coconut milk and custard mixture. Bring to a boil then immediately turn off the heat.
- our mixture into the round tart moulds and place a jelly yolk in each centre. Allow to set completely.
- Blend the pandan leaves with water then sieve the mixture. Pour into a pot over high heat. Add the castor sugar and agar-agar powder and bring to a boil. Reduce heat then stir in the remaining ingredients with a wire whisk until mixture starts to bubble. Remove from heat and leave to cool slightly.
- Pour a 1/2cm layer of jelly skin mixture into the plastic mooncake mould. Leave to cool until almost set. Pour in another 1 to 2 tablespoons jelly skin mixture then place a prepared cendol quinoa filling into the centre of the mould. Top with more jelly skin mixture and allow it to set completely before chilling the mooncakes in a fridge.
- To serve, run a bamboo skewer through the sides of the mould, then unmould the mooncakes. The mooncakes can be stored for up to 5 days in a fridge.
- Do note that you will also need a ball ice-cube tray, 9 to 10 round tart moulds (6cm in diameter, 2.5cm in height), and plastic mooncake jelly moulds.