Easy No-Flour, No-Bake Mooncakes with Molten Lava Center

By Cooking with Hana Phung

Ingredients

Instructions

1. Make the lava filling: whisk 2 egg yolks, 100 ml coconut milk, 70 g sweetened condensed milk, 100 g cream cheese and 60 g whipping cream until smooth, then freeze it before use.
2. Make the white jelly: bring 1200 ml water, 18 g agar agar powder and 150 g sugar to a boil, then stir in 200 g coconut milk and 100 g sweetened condensed milk.
3. Make the pandan juice: blend 50 g chopped pandan leaves with 200 ml warm water until smooth, then strain through a fine sieve and discard the solids.
4. For the filling jelly: mix 350 g white jelly with 3 tsp pandan juice.
5. Fill each of 7 mooncake molds (8 cm diameter, 2.8 cm deep) with a little pandan jelly, set a frozen lava filling piece in the middle, then cover it with more jelly so the filling is at least 1.5 cm below the mold's top edge, and chill until set.
6. For the top layer: mix 500 g white jelly with 5 Tbsp pandan juice and pour over the filled molds to make 4 cakes, keeping the jelly warm on very low heat while you work.

Summarized from Cooking with Hana Phung's video. Watch it for the details.