Buttery, melt-in-the-mouth pleasure! An asian flavour to the traditional butter cookie.
Lychee and Rose Tea Jelly Mooncake
Using the sugar syrup from the canned lychees enhance the lychee flavour, thus eliminating the need for lychee essence. The amount of sugar used is also reduced.
Rose Tea Fillings
Rose Teabags 2
Caster Sugar 80g
Agar Agar Powder 1tsp
Canned Lychee, drained
Lychee Mooncake Skin
Syrup from 150g
Fresh Milk 250g
Cream Cheese 50g
Caster Sugar 30g
Agar Agar Powder 2tsp
Rose Tea fillings
1. Put all the ingredients (except lychee) 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. Place one lychee (halved) each into the prepared containers then chill them in the refrigerator for about 10 minutes or until almost set.
Lychee 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 1/4 full. Transfer the mould into the freezer and chill for 5 minutes or until slightly set.
1. Using a toothpick, make some scratch lines on the surface of each jelly mooncake before placing the rose tea filling on it.
2. Lastly fill the mooncake mould with the remaining lychee 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 lychee jelly mixture warm by placing the container into a pot of hot water while waiting for jelly to set in the freezer.