Lychee and Rose Tea Jelly Mooncake


Rose Tea Fillings

200ml Water

2 French Vanilla Rose Teabags

80g Caster Sugar

1 Teaspoon Agar Agar Powder

*4 Canned Lychee, drained

Lychee Mooncake Skin

150g Syrup from Canned Lychee

250g Fresh Milk

50g Cream Cheese

30g Caster Sugar

2 Teaspoon Agar Agar Powder

Lychee and Rose Tea Jelly Mooncake

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 ¼ full. Transfer the mould into the freezer 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 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. 

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