Durian Jelly Mooncake......

I am just crazy in making mooncakes the past few days as I could not make any in 2010 because my mother in law had pass away end of August that year and according to Chinese custom no baking or any celebration is allowed.

Yesterday I made my third type of mooncake, that is the more popular ones made of jelly called jelly mooncake. The ingredients are simple but more effort and time comsuming in preparing the fillings and moulding it.

Due to popular demand of recipes, I like to share mine here:-



Ingredients for durian paste fillings:-( makes about 22 mini mooncakes like in my pics)

(A)
60 g mashed lotus pastes
200 ml thick coconut milk ( I use one box fr supermarket)
50 ml water
60 g blended durian pulp ( I blend with some coconut milk)
1  1/2 tsp agar agar powder
a pinch of salt

(B)
50 ml UHT milk
1/2 tsp durian essence
few drops of coloring of yr choice

To prepare durian fillings:-

Mix ingredients A together in a saucepan and bring to boil stirring continuously to break the lumps to a smooth paste. When it comes to a boil lower heat  and add ingredient B, stir for a minute til you see it begins to bubble, switch off heat and pour into a 16 inch square tin to cool down and set.

When fillings is set it is ready to be moulded according to the size of your plastic mould. Mine is mini ones so I use a round metal cookie cutter. Place aside the moulded fillings and prepare the jelly skin.

Ingredients for jelly skin:-  make another same amount for the toppings.

450 ml water
60 g sugar
2 pandan knotted
2  1/2 tsp agar agar powder

1 tbsp condensed milk
50 ml thick coconut milk
a few drops of coloring of yr choice


To prepate jelly skin:-


Bring the first four ingredients  to a boil. Lower heat and add in the condensed milk and coconut milk, stirring continuously til mixture start to bubble. turn off heat immediately. Add coloring if necessary and mix well.

Pour about 1/2 cm of jelly skin mixture into jelly moulds. Let it cool til almost 3/4 set, then place a piece of durian filling in the centre of mould.

Top up with jelly skin mixture and let it set completely before chilling in fridge for a further 30 mins. Then it is ready to unmould and keep refrigerated in a container til ready to serve.