Cendol jelly mooncake

Cendol filling ingredients:
1 cup water
130g palm sugar or gula Melaka
2 teaspoons agar-agar powder
1/8 teaspoon salt
2 pandan leaves, knotted
125ml coconut milk
140g cendol, drain before weighing
½ tablespoon custard powder + 2 tablespoons water
9-10 round tart moulds [6cm (diameter) by 2.5cm (height)]
9-10 jelly yolks [refer to recipe below]
Plastic mooncake jelly moulds

To make cendol:
1. Combine water with palm sugar and boil in a small saucepan until the palm sugar dissolves, sieve.

2. Combine palm sugar syrup, agar-agar powder, salt and pandan leaf in a clean saucepan. Bring to a boil, stirring continuously.

3. Once mixture comes to a boil, mix in coconut milk and custard solution.

4. When it boils again, stir in cendol and turn off heat immediately.

5. Pour cendol mixture into the round tart moulds and top each cup with a jelly yolk in the center. Allow to set completely.


Mooncake skin Ingredients:
800ml water
140g caster sugar
4 pandan leaves, knotted
5 teaspoons agar-agar powder
2 tablespoons condensed milk
100ml thick coconut milk
1-2 drops green food colouring
1 teaspoon pandan essence

To make mooncake skin:

1. In a pot, add the water, caster sugar, pandan leaves and agar agar powder and bring to a boil.

2. Lower heat and add the rest of the ingredients in, stirring continuously with a wire whisk until the mixture starts to bubble.

3. Turn off heat.


Jelly egg yolk ingredients:
Ingredients A:
125ml water
50g sugar
1 teaspoons agar-agar powder
2 knotted pandan leaves
60ml thick coconut milk
½ tablespoon custard powder
1/8 teaspoon orange-red food coloring
An ice-cube tray/ mould that makes balls-shaped jellies

To make jelly egg yolk:
1. Bring Ingredients A to a boil.

2. Lower heat and add in coconut milk, custard powder and coloring and bring to a quick boil.

3. Pour jelly mixture into the ball-shaped mould and cover the tray with a heavy object.

4. Leave jelly to set completely before removing them from the mould.

5. Set aside for later use.


To assemble mooncake:
1. Pour ½ cm layer jelly skin mixture into a mooncake mould.

2. Allow to cool until almost set. Pour in another 1-2 tablespoons jelly skin mixture and place some cendol filling in the centre of the mould.

3. Put in one jelly egg yolk.

4. Top up with more jelly skin mixture and allow to set completely before chilling in the refrigerator.

5. Unmould cendol jelly mooncake with the help of a bamboo skewer by running through the sides of the mooncake. Keep refrigerated until ready to serve.

6. Mooncake stores well for up to 5 days in the refrigerator.