Gula Melaka and Sweetcorn Jelly Mooncake

A refreshing dessert for anytime of the year! An Asian dessert not to be missed.

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Gula Melaka and Sweetcorn Jelly Mooncake

Use sweet corn kernels direct from the can. Try not to omit the pandan leaves as they are a great combination with gula melaka!

Prep. Time
30 min
Cook Time
18 min
Total Time
48 min

Sweet Corn Filling
Water                          100ml
Coconut Milk            100ml
Agar Agar Powder        1tsp
Caster Sugar                  30g
Pinch of Salt
Sweet Corn Kernel       40g

Mooncake Skin
Water                        300ml
Gula Melaka               100g
Agar Agar Powder       1tsp
Knot of Pandan Leaves


Sweet Corn Filling
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. Remove saucepan from heat, strain the mixture and fill each of the mooncake mould till 1/4 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. 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.

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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