• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • For Filling:
  • 55g water
  • 125g UHT milk
  • 55g sugar
  • 5g agar-agar powder
  • 55g whipping cream
  • For Strawberry jelly skin:
  • 250ml water
  • 80g castor sugar
  • 11g agar-agar powder
  • 100g strawberry, hulled
  • 150ml water
  • 1 tbsp evaporated milk
  • 3 tbsp thick coconut milk
  • 1/8 tsp red food colouring
  • 1 tsp biji selasih, soaked to soften
  • Plastic mooncake moulds and round tart moulds


  1. Filling: Bring water, sugar, milk and agar-agar powder to a boil.
  2. Reduce the heat and simmer until sugar and agar-agar have dissolved.
  3. Add whipping cream and stir continuously with a hand-whisk.
  4. Remove from flame and continue to stir to prevent lumps from forming. Pour into tart moulds and leave aside to cool. Chill in the refrigerator until it is completely set.
  5. Jelly skin: Put strawberries and 150ml water in a blender. Blend until fine, then set aside.
  6. Bring water, sugar and agar-agar powder to a boil. Reduce the heat and add strawberry mixture, evaporated milk, coconut milk, colouring and biji selasih. Cook over a gentle heat until mixture comes to almost a boil again, then turn off the heat.
  7. Wet the plastic mould and pour in the strawberry agar-agar mixture to fill about half the mould. Leave it to cool slightly until it almost sets. Put a piece of prepared filling in the centre.
  8. Use a fork and lightly scratch the surface of the filling and fill up with the strawberry agar-agar mixture again and let it set completely before chilling in the refrigerator for 1-1 ½ hours. Knock the mould gently to dislodge the jelly mooncake. Keep refrigerated until ready to serve.

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