Mooncake 2023

By Cooking with Hana Phung · 180 min

Ingredients

Instructions

1. Make the jelly yolk: simmer 500 ml juice with 2 Tbsp sugar and 6 g agar agar powder just until the powder dissolves, then use it straight away, since long simmering in acidic juice stops it setting. Pour into a round ice cube tray and let it set.
2. Make the mung bean filling: drain the 100 g split mung soaked about 2 hours, then cook it with 500 ml water and 120 g sugar until soft.
3. Blend or mash the cooked mung with 150 g coconut milk, 100 g milk or soya milk, and 1/4 cup pandan juice (20 g pandan leaves plus 50 ml water), then stir in 300 g of the jelly water.
4. Make the brown jelly: stir the remaining jelly water with 100 g brown sugar, 1 tsp vanilla extract, 100 g coconut milk and 50 g sweetened condensed milk.
5. Mix 1/2 Tbsp instant coffee or cocoa powder, 1/2 Tbsp sugar and 1 Tbsp hot water, then stir this into the brown jelly for colour if wanted.
6. Let the jelly liquids cool for about 10 minutes before pouring, stirring occasionally, especially if your container is not heat-safe.
7. Pour the mung bean filling into a large mooncake mould, keeping it at least 1.5 cm smaller than the mould in height and width, and let it set.
8. Pour the brown jelly into the 7 large mooncake moulds (8 cm x 2.8 cm) and let it set before unmoulding.

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