Top 8 Most Delicious and Visually Stunning Jelly Mooncake Recipes

Ingredients:

• A packet of agar-agar powder
• 200g of green beans
• 200ml of coconut milk
• 1 liter of water
• 180g of sugar
• Instructions for making Green Bean Paste Jelly Mooncake

Preparation:

• Green Bean Paste:
  • Wash the green beans, remove any damaged ones, and soak them for 4 to 6 hours. Then steam or boil them until soft.
  • Transfer the beans to a bowl and blend them while still hot. Add sugar to taste.
  • Place a pan on the stove, add the bean mixture and sugar, then cook over medium heat, stirring constantly to prevent burning or clumping.
  • Once the mixture thickens and becomes smooth, remove from heat, divide it into small portions, and roll them into balls.
• Making the Agar-Agar:
  • Pour 500ml of water into a pot, then add half the amount of sugar and agar powder. Stir and let it sit for 5 minutes to allow the powder to expand.
  • Heat the mixture over low heat, stirring regularly to ensure the powder dissolves completely without clumping at the bottom of the pot.
  • When the agar begins to form bubbles and starts to boil, add the coconut milk and continue stirring. Let it simmer for another 5 minutes before turning off the heat.
• Assembling the Mooncake:
  • Pour the agar mixture into the mold, filling half of the mold. Wait for it to set slightly, then place the green bean paste balls in the center, followed by another layer of agar mixture on top.
  • Refrigerate the mooncakes and enjoy when the jelly has fully set.

Ingredients:

• Black tea: 25g
• Pre-mixed milk tea powder Meiko Tea with black tea flavor: 100g
• Sugar: 75g
• Tapioca pearls: 10g
• Jelly powder Sóc Vàng: 4g
• Filtered water

Instructions:

• Boil 250ml of water and steep 25g of black tea for 30 minutes. After 30 minutes, strain the tea leaves and add water to make 375ml of strong tea extract.
• Put the tea extract into a pot, bring it to a boil. Mix 4g of Sóc Vàng jelly powder with 70g of sugar. Add it into the boiling tea, stir well, and simmer for 5 minutes before turning off the heat.
• Pour a thin layer of tea jelly into the mold and wait for it to set.
• Cook the tapioca pearls in boiling water until soft, then cool them down by soaking in ice water.
• Once the tea jelly layer has set, gently poke the surface with a toothpick. Add the tapioca pearls into the mold, spreading them evenly.
• Add 100g of milk tea powder to the boiling tea jelly mixture, stir until the powder dissolves, then pour it into the mold to fill it. Let the milk tea jelly layer set and then refrigerate the mooncake for 2 hours before serving.

Ingredients:

• Sugar 40g
• Gelatin powder 5g
• Salt 1/4 tsp
• Carrot 1 small
• Coconut milk 100ml
• Water 100ml
• Sugar 40g
• Gelatin powder 15g
• Coconut milk 100ml
• Water 250ml
• Strawberry jam 60g
• Sugar 50g
• Gelatin powder 8g
• Salt 1/4 tsp
• Coconut milk 100ml
• Water 200ml
• Pandan leaves 5 sprigs

Instructions:

• To make the mock salted egg yolk:
  • Wash and finely chop the carrot, then cook it with 100ml of water. Blend it together with the water until smooth. Add sugar and salt, stir, and bring it to a boil. Once boiling, add coconut milk, then turn off the heat. Let it cool slightly before adding 5g gelatin powder and mixing well.
  • Pour the mixture into round molds to form jelly balls resembling salted egg yolks. If round molds are unavailable, use semi-spherical molds and combine the two halves later.
• For the white jelly filling:
  • Steep pandan leaves in 200ml boiling water to extract the fragrance. Remove the leaves, then add 50g sugar and a pinch of salt, stirring well. Add coconut milk and bring to a boil, then remove from heat. Let it cool slightly before adding 8g gelatin powder and stirring.
  • Pour the white jelly mixture into mooncake molds, placing the mock salted egg yolk in the center. Once the jelly sets, remove the mooncake from the mold.
• For the outer shell:
  • Dissolve 15g gelatin powder in approximately 1.5 liters of water. Heat and stir continuously until it boils for 10 minutes, then remove from heat.
  • Mix the gelatin with 100ml coconut milk, 40g sugar, 60g strawberry jam, and 15g gelatin powder. Stir thoroughly, then pour into 1/3 of the mold. Let it set slightly before placing the filling inside. Finally, fill the mold with the remaining mixture.
  • Refrigerate the mooncake. It is best to eat it after at least 2 hours, when it reaches the desired cold, firm texture.

Ingredients:

• 300g taro
• 1 package of gelatin powder
• 150g sugar
• 100ml coconut milk
• 5 salted eggs
• A bit of rice wine

Instructions:

• Wash the taro, steam it until tender, then mash and mix with 50g of sugar. Soak the salted eggs in rice wine for about 5–10 minutes to remove the odor, then steam the eggs until cooked.
• Divide the mashed taro into small portions, placing a salted egg in the center of each and encasing it with the taro.
• Mix the gelatin powder with 500ml of water, then heat and stir until it boils. Once boiling, add the coconut milk and continue stirring before turning off the heat. Pour 1/3 of the gelatin mixture into the mold. Once it sets, place the taro and salted egg filling in the center and pour in the remaining gelatin mixture until the mold is full.
• Let it set completely to finish making the delicious taro-filled jelly mooncake.

Ingredients:

• 10g Japanese green tea powder (matcha)
• 10g agar-agar powder
• 165ml coconut milk
• 150g sugar
• 1 liter water

Instructions:

• Making coconut jelly:
  • Place a pot on the stove, add 1 liter of water, and 10g of agar-agar powder. Stir well until it boils.
  • Add 150g of sugar and stir until both sugar and agar-agar dissolve completely. Then, add 165ml of coconut milk and stir until fully combined.
  • Pour half of the coconut jelly mixture into a flan mold, let it cool, and refrigerate for 10 minutes to set.
• Making green tea jelly:
  • For the remaining jelly mixture, add 10g of green tea powder and stir until fully dissolved.
• Assembling the mooncake:
  • Pour the green tea jelly into half of the mooncake mold and let it set for about 5 minutes until the top firms up.
  • Then, place the coconut jelly in the center, followed by the remaining green tea jelly to fill the mold.
  • Finally, refrigerate for 15 minutes until the jelly is fully set.

Ingredients:

• 10g agar-agar powder (1 packet)
• 45g Milo powder (3 small packets)
• 700g carrots
• 50ml condensed milk
• 600ml water
• 60g sugar

Instructions:

• Make salted egg yolk jelly:
  • First, peel and wash the carrots. Then, juice the carrots to obtain about 300ml of carrot juice.
  • Next, stir the carrot juice with 30g sugar and 1 teaspoon of agar-agar powder in a pot.
  • Place the pot on the stove over low heat and stir continuously, adjusting the sweetness as needed. Let it cook for about 8 minutes, or until the mixture thickens slightly.
  • Finally, pour the mixture into a round mold to form the salted egg yolk filling.
• Make the Milo agar-agar layer:
  • Pour 600ml of water into a pot and stir in the remaining agar-agar powder. Divide this mixture evenly into two separate pots.
  • For Pot 1, add 30g sugar and 45g Milo powder, stirring until smooth. Heat over low heat for about 8 minutes, or until the mixture thickens slightly.
  • Pot 2 is reserved for making the milk agar-agar layer.

• Make the milk agar-agar layer:
  • Place Pot 2 on the stove over low heat, stirring until the water boils. Add 50ml of condensed milk, stirring until dissolved. Adjust the sweetness as desired by adding more condensed milk or sugar, and let it cook until it thickens slightly.
• Assemble the mooncake:
  • First, place the salted egg yolk filling (made with carrot juice) into a bowl.
  • Pour the milk agar-agar layer into a flan mold, filling about half of the mold. Then, place the salted egg yolk filling in the center and pour more milk agar-agar over it to cover the filling.
  • Once done, pour the Milo agar-agar layer into the mooncake mold, ensuring it covers the entire design and the surface firms up slightly.
  • Afterward, wait for the flan mold to cool, gently remove it, and place it in the center of the mooncake mold (with the Milo agar-agar layer). Finally, pour the remaining Milo agar-agar to fill the mold.
  • Let it cool, then refrigerate the mooncake in the fridge for about 2 hours before serving.

Ingredients:

• 8g agar-agar powder
• 4 flan cakes
• 1/2 teaspoon instant black coffee powder
• 180g sugar
• 1/8 teaspoon salt
• 800ml water

Instructions:

• Prepare agar-agar:
  • In a pot, combine 8g of agar-agar powder and 800ml of water. Stir well and let the mixture soak for 30 to 45 minutes.
• Prepare coffee:
  • In a cup, mix 1/2 teaspoon of instant coffee powder with 15ml hot water. Stir until the coffee dissolves.
• Cook and pour the first layer of jelly:
  • Place the agar-agar pot on the stove, add 180g of sugar and 1/8 teaspoon of salt. Stir constantly over high heat until the mixture boils and the sugar and agar-agar dissolve.
  • Once the agar mixture is clear, add the coffee mixture. Stir for 2 to 3 minutes over low heat until well combined.
  • Set the mooncake mold in a tray with ice water. Then, pour the agar mixture into 1/3 of the mold. Let it set for 5 to 8 minutes until the surface firms up.
• Pour the second layer of jelly:
  • After 5 to 8 minutes, use a toothpick to make small holes in the set agar layer so the second layer will adhere and not separate.
  • Place the flan cakes on top, then pour the remaining agar mixture to fill the mold. Let it sit for 30 minutes until the jelly is fully set.

Ingredients:

• 1 red dragon fruit
• 20g agar-agar powder
• 4 egg yolks
• 380ml unsweetened fresh milk
• 70ml whipping cream
• 70ml condensed milk
• 100g sugar
• 1 bunch of pandan leaves (about 3 leaves)

Instructions:

• Prepare the flan mixture:
  • Heat 70ml whipping cream, 180ml unsweetened fresh milk, and 70ml condensed milk in a pot, stirring gently until combined and warm (but not boiling). Remove from heat.
  • Beat the 4 egg yolks and gradually pour in the warm milk mixture, stirring constantly until smooth.
  • Strain the flan mixture through a sieve to ensure smoothness.
• Pour and steam the flan:
  • Pour the flan mixture into molds, then place the molds in a steamer.
  • Bring water and pandan leaves to a boil in a pot, then place the steamer on top, cover with a lid, and steam for 30 minutes.
• Prepare and extract the red dragon fruit juice:
  • Peel the red dragon fruit and blend the flesh to extract the juice.
• Cook and pour the first layer of jelly:
  • Bring 2 liters of water to a boil in a pot.
  • Mix 20g agar-agar powder with 100g sugar, then gradually add the mixture to the boiling water, stirring until completely dissolved and transparent.
  • Divide the agar mixture into two equal portions. In the first pot, add 200ml unsweetened milk, and in the second pot, add 200ml red dragon fruit juice.
  • Pour the red dragon fruit agar mixture into half of the mold and chill for 10 minutes until it firms up.
• Pour the second layer of jelly:
  • After 10 minutes, place the flan in the center of the mold. Pour enough red dragon fruit jelly over it to cover the flan, then chill for another 10 minutes.
  • Finally, pour the milk agar mixture over the flan and jelly, filling the mold. Refrigerate for 2 hours to set completely.