Sunday, August 31, 2014

Macha Red Bean Jelly Mooncake



Macha Red Bean Jelly Mooncake




Ingredients :

the Outer Layer - makes 4-6
1 tablespoon jelly (agar-agar) powder
1 tablespoon instant jelly powder
70gm castor sugar
1/2 tablespoon corn flour (mix with 2 tablespoons evaporated milk/ water)
115ml coconut milk (dilute with 285ml water)
1 teaspoon macha powder
  
the Filling - makes 6-8
100gm cooked red bean, mashed (you can use canned red bean as a substitute)
2 teaspoons jelly (agar-agar) powder
60gm sugar (omit sugar if you're using canned red bean)
1 cup water


Jelly Egg Yolk


Directions :
[Step 1] - Prepare the fillings first

  1. Stir in the mashed red bean, sugar & jelly powder with water in a pot, let it simmer.
  2. Add in the corn flour mixture. Stir well.
  3. The mixture is ready when the jelly powder has fully dissolved.
  4. Pour mixture into moulds (you can use a muffin pan), & place a pre-made jelly egg yolk in the middle, the amount of mixture should be just enough to cover the egg yolk.
  5. Leave til set & remove from moulds when it's ready.

[Step 2] - Cook the outer layer

  1. Mix the sugar & jelly powder with coconut milk in a pot & let it simmer.
  2. Stir in the corn flour mixture. Stir well.
  3. Add in the macha powder. Stir constantly. Mix well. 
[Step 3] - To assemble

  1. Pour some outer layer mixture into mooncake moulds, 1-2 spoonful will do.
  2. Leave til it's half set, then place the fillings in the middle.
  3. Pour in the outer layer mixture to the brim.
  4. Leave to cool & chill in the fridge for a few hours until it's fully set. 
 [Step 4] - To unmould the jelly mooncake

  1. You have to be very careful with this step otherwise you will be getting a bad looking mooncake.
  2. Method (1) : Place the moulds in a flat pan filled with warm water, let it sit in for 5-10 seconds, turn the moulds around on a plate, the jelly mooncake will be able to slip out easily & beautifully.
  3. Method (2) : Use a bread knife & slice throught the side of the mould, then turn the mould upset down on a plate, be very careful if you're using this method, as it may ruin the side of your jelly mooncake if you don't do it very carefully.
  4. Method (3) : If you're using a hard plastic mould, knock the sides, the mooncake should be loosen slightly from the mould, turn the mould upside down on a plate.


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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Sunday, August 31, 2014

Macha Red Bean Jelly Mooncake

Reactions: 


Macha Red Bean Jelly Mooncake




Ingredients :

the Outer Layer - makes 4-6
1 tablespoon jelly (agar-agar) powder
1 tablespoon instant jelly powder
70gm castor sugar
1/2 tablespoon corn flour (mix with 2 tablespoons evaporated milk/ water)
115ml coconut milk (dilute with 285ml water)
1 teaspoon macha powder
  
the Filling - makes 6-8
100gm cooked red bean, mashed (you can use canned red bean as a substitute)
2 teaspoons jelly (agar-agar) powder
60gm sugar (omit sugar if you're using canned red bean)
1 cup water


Jelly Egg Yolk


Directions :
[Step 1] - Prepare the fillings first

  1. Stir in the mashed red bean, sugar & jelly powder with water in a pot, let it simmer.
  2. Add in the corn flour mixture. Stir well.
  3. The mixture is ready when the jelly powder has fully dissolved.
  4. Pour mixture into moulds (you can use a muffin pan), & place a pre-made jelly egg yolk in the middle, the amount of mixture should be just enough to cover the egg yolk.
  5. Leave til set & remove from moulds when it's ready.

[Step 2] - Cook the outer layer

  1. Mix the sugar & jelly powder with coconut milk in a pot & let it simmer.
  2. Stir in the corn flour mixture. Stir well.
  3. Add in the macha powder. Stir constantly. Mix well. 
[Step 3] - To assemble

  1. Pour some outer layer mixture into mooncake moulds, 1-2 spoonful will do.
  2. Leave til it's half set, then place the fillings in the middle.
  3. Pour in the outer layer mixture to the brim.
  4. Leave to cool & chill in the fridge for a few hours until it's fully set. 
 [Step 4] - To unmould the jelly mooncake

  1. You have to be very careful with this step otherwise you will be getting a bad looking mooncake.
  2. Method (1) : Place the moulds in a flat pan filled with warm water, let it sit in for 5-10 seconds, turn the moulds around on a plate, the jelly mooncake will be able to slip out easily & beautifully.
  3. Method (2) : Use a bread knife & slice throught the side of the mould, then turn the mould upset down on a plate, be very careful if you're using this method, as it may ruin the side of your jelly mooncake if you don't do it very carefully.
  4. Method (3) : If you're using a hard plastic mould, knock the sides, the mooncake should be loosen slightly from the mould, turn the mould upside down on a plate.


0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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