• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cheese filling
  • Ingredients (A)
  • 2 tbsp fresh cream
  • 50ml UHT milk
  • 70g Philadelphia cream cheese, softened at room temperature
  • 2 egg yolks
  • 1 tsp lemon juice
  • Ingredients (B)
  • 200ml water
  • 60g sugar
  • 1 ½ tsp agar-agar powder
  • Jelly egg yolk
  • 1 tsp agar-agar powder
  • 2 tbsp sugar
  • 200ml water
  • 1 tbsp evaporated milk
  • 1/8 tsp yellow food colouring
  • Marble jelly skin
  • Ingredients (C)
  • 800ml water
  • 125g sugar
  • 2 ¼ tbsp agar-agar powder
  • 1 pandan leaf, knotted
  • 2 tbsp evaporated milk
  • 100ml thick coconut milk
  • 1/8 tsp salt
  • Red dragon fruit portion
  • 50g red dragon fruit, chopped and blended into a puree
  • White dragon fruit portion
  • 100g white dragon fruit, diced and blend into a puree


  1. To prepare jelly egg yolk: Combine water, sugar and agar-agar powder in a small saucepan and bring to a boil until sugar dissolves. Add evaporated milk. Stir and bring to a boil.
  2. Pour jelly mixture into a ball ice-cube tray. Cover the tray and place a heavy object over to keep the cover in place. Leave to set completely. When set, loosen the balls of jelly and keep aside.
  3. For the cheese filling: Combine fresh cream, UHT milk, cream cheese, egg yolks and lemon juice in a bowl. Lightly beat up with a hand whisk.
  4. Bring water, sugar and agar-agar powder to a boil until sugar has dissolved. Stir in the cream cheese mixture to mix.
  5. Remove mixture from heat once the mixture starts to bubble. Pour mixture into round tart moulds.
  6. Drop a jelly yolk in the centre of each mould and leave to set completely.
  7. To prepare marble jelly skin: Combine ingredients (C) together and bring to a boil. Reduce the heat and add in coconut milk and evaporated milk and salt. Stir well to mix.
  8. Divide mixture into three equal portions. Mix red dragon fruit puree with one portion and mix white dragon fruit puree to the other two portions.
  9. To assemble the mooncake: Pour a 1/2 cm layer of white jelly mixture into a plastic mould and leave aside for 10 seconds.
  10. Scoop a tablespoon of the red portion of the jelly mixture and gradually pour into the white portion to create a marble effect.
  11. Place a prepared cream cheese filling in the centre of mould and top up with a mixture of marble jelly skin mixture (white and red portions).
  12. Leave aside to set completely before chilling in the refrigerator for 30–35 minutes.
  13. Loosen the jelly mooncake from mould when set, and keep refrigerated until ready to serve.

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