Soya Bean Jelly Mooncake


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


Combine lychee syrup, sugar, agar-agar powder, instant jelly and pandan leaf in a saucepan and bring to a boil.

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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