Strawberry Jelly Mooncake Recipe

Instructions

Some Images of Ingredients that I use

The mould

The coconut milk

Strawberry Cake & Pie Filling

METHOD

1. Combine ingredients (A) except coconut milk into a pot. Bring it to a boil. Add in coconut milk and bring to a boil. Turn off heat, strain jelly liquid (optional).
2. Pour into a small ball-shaped ice cube mold. Let it cool down then refrigerated it till set. Unmold jelly egg yolks when ready. Rinse it briefly under cold running tap water to remove excessive jelly from the balls. Keep it in the fridge until needed.
3. Bring ingredients (B), except coconut milk, to a boil. Add coconut milk and bring it to a boil again. Turn off heat, strain jelly liquid (optional).
4. Spoon some liquid into the small molds, leave it to set a little. Place in jelly egg yolks and fill the liquid to cover it. Leave to set, unmold, set aside. ( We made 7 fillings )
5. Bring ingredients (C), except coconut milk, to a boil. Then add coconut milk and bring it to a boil again. Reserved about 1/3 liquid (for the white layer) into a container. Add strawberry filling/jam into the remaining 2/3 liquid, mix until it is well dissolved. Turn off heat, strain liquid.
6. Spoon a little red jelly liquid into the molds. Let it set a little before placing in the filling. Pour in the white jelly liquid, leave to set a little. Lastly, fill in red jelly liquid to the brim of each mold. Leave to set and keep chilled. ( We made 5 mooncakes )

Instruction with Images

1. Making the jelly egg yolks, refer to step 1 & 2 in the recipe method.
   In order to avoid messiness and wastage, we would advise you to check on how much jelly liquid to fill if you are not sure about the amount:
   a. Fill the mold with plain water, cover the lid tray, press it down, excessive water will over-flow from the holes.
   b. Remove the lid tray and mark the level of water left inside, this will be the level that you should fill the jelly liquid to.
   
   
   
2. Making the White Filling, refer step 3 in the recipe method.
   Screwpines leaves are optional.
   Leave the pot in water to cool down the jelly liquid a little before start pouring, especially if the container is not high-heat safe.
   
   
   
3. Molding the Filling, refer step 4 in the recipe method.
   Make sure that the filling height is at least 1/2″ – 3/4″ shorter and smaller than the jelly mold.
   It is always easier to use a wooden skewer to pick-up the egg york and place it on the center of the filling mold/container.
   
   
   
4. After unmolding from the container, scratch the surface with a wooden skewer so that it can stick better in the mooncake.
   
   
   
5. Making the Skin, refer step 5 in the recipe method.
   Again, leave the pot in water to cool down the jelly liquid a little before start pouring, especially if the container is not high-heat safe.
   
   
   
6. Layering the Skin, refer step 6 in the recipe method.
   Scratch the surface with a wooden skewer or toothpick to make it rough for better adhesion between layers.
   
   
   
7. Experiment with the type of layering pattern you want for the strawberry jelly mooncake. For example, we made a thinner white layer in the main photo, we only used around 1/6 of the total skin jelly liquid for white and 5/6 for strawberry. The strawberry red color becomes light pink instead of dark pink shown in the steps’ photos.