Store-bought mooncakes are chic and come in fanciful flavours but the taste of love in a handmade, homemade mooncake is unmistakable.
Give family and friends the ultimate seasonal gift of love.
This recipe is best with
- 40g sago (soaked until plumped up)
- 300ml water
- 100g caster sugar
- 2tbsp agar-agar powder
- 10g cornflour
- 1/4tsp salt
- 70g evaporated milk
- 500ml water
- 3 pandan leaves (shredded and knotted)
- 120g caster sugar
- 2 1/2tbsp agar-agar powder
- 1/4tsp salt
- 100ml thick coconut milk
- 2tbsp whipping cream
- 1-2 drops violet colouring
- 2tbsp chia seeds (soaked)
- To prepare filling: Bring water to boil and add soaked sago. Keep boiling until sago turns transparent. Strain and rinse sago under running tap water to remove the starch. Drain well.
- Combine water, sugar, agar-agar powder, cornflour, and salt, in a pot. Stir and cook over medium low heat till it comes to a boil. Add in sago and evaporated milk, and continue to cook for 20 to 30 seconds.
- Pour mixture into plastic moulds and leave to set. Place in the refrigerator to chill and set firmly. Remove filling from the mould.
- To prepare skin: Place water, pandan leaves, sugar, agar-agar powder and salt in a clean pot. Cook over medium low heat until it comes to a boil.
- Add coconut milk, whipping cream, and colouring. Stir well, and continue to cook for 1 minute or until mixture is fairly thick. Discard the pandan leaves and remove pot from heat. Mix in the soaked chia seeds.
- Spoon a tablespoon of agar-agar mixture into a wet plastic jelly mooncake mould. Set aside for 1 to 2 minutes.
- Place a filling in the centre of the mould and add more agar-agar mixture to fill up the mould. Set aside to cool and then place in the refrigerator to chill and set completely.