Gula Melaka & Sweet Corn Jelly Mooncake

INGREDIENTS

Sweet Corn Fillings

100ml Water

100ml Coconut Milk

1 Teaspoon Agar Agar Powder

30g Caster Sugar

Pinch of Salt

*40g Sweet Corn Kernel 

Mooncake Skin

300ml Water

100g Gula Melaka (palm sugar)

1½ Teaspoon Agar Agar Powder

Knot of Pandan Leaves

Gula Melaka & Sweet Corn Jelly Mooncake

Sweet Corn Fillings

  1. Put all the ingredients (except *sweet corn kernel) in a small saucepan and bring them to boil over medium low heat. Stirring occasionally to prevent mixture from getting burnt.

  2. Remove saucepan from heat, strain and divide mixture into four 6cm round plastic containers till about 1.5cm tall in height.

  3. Spoon sweet corn kernel into the prepared containers then chill them in the refrigerator for about 10 minutes or until almost set.  

Mooncake Skin Layer

  1. Stir in all ingredients in a small saucepan and bring them to boil over medium low heat.
     
  2. Next remove saucepan from heat, strain the mixture and fill each of the mooncake mould till ¼ full. Transfer the mould into the freeze and chill for 5 minutes or until slightly set.

Jelly Mooncake

  1. Using a toothpick, make some scratch lines on the surface of each jelly mooncake before placing the sweet corn filling on it.

  2. Lastly fill the mooncake mould with the remaining Gula Melaka jelly mixture until full, leave it to cool slightly before chilling it in the refrigerator for at least 30 minutes or completely harden before removing it from the mould.

Note

Keep the Gula Melaka jelly mixture warm by placing the container into a pot of hot water while waiting for jelly to set in the freezer.  


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