• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Easy
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Recipe Ingredient

  • 2 tsp agar-agar powder
  • 2 tsp instant jelly
  • 2 tbsp sugar
  • 150ml canned lychee syrup
  • 1 pandan leaf, knotted
  • 250ml soya bean milk
  • 2 tbsp UHT milk
  • 1/8 tsp lychee essence
  • 5 pieces canned lychee flesh, finely chopped

Instructions

  1. Combine lychee syrup, sugar, agar-agar powder, instant jelly and pandan leaf in a saucepan and bring to a boil.
  2. Add in soya bean milk and allow the mixture to come to a boil. Remove from heat, add in milk, essence and chopped lychees. Stir well to cool slightly. Pour into well-chilled mooncake moulds up to the brim. Leave aside to set then set them completely (until firm) in the freezer. Knock out gently. Keep the jelly mooncakes well-chilled in the refrigerator until serving time.

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