Monday, 17 September 2012

Mooncake : Kiwi Cheese Jelly Mooncake 燕菜月饼

Mooncake : Kiwi Cheese Jelly Mooncake 燕菜月饼

 Auspicious looking mooncakes for the Mid-Autumn celebration

 Great tasting jelly mooncakes

Recipe source : Flavours Magazine

This is the first time I am making jelly mooncake. I am happy with the results. I like the lovely combination of using kiwi puree for the outer skin layer and smooth creamy cheese as the filling. It's a very great dessert to serve after a sumptuous Mid-Autumn celebratory reunion dinner for the whole family, especially so when this dessert is fashioned into the shape of a moon with auspicious connotations. This year the Mid-Autumn Festival falls on the 30th of September 2012. You may want to try this out for your family.



The brand of agar-agar a.k.a. jelly powder that I used for making this jelly mooncake

Top left : thick santan or coconut milk. Top middle : agar-agar powder. Top right : sugar
Bottom : Kiwi fruit for blending into kiwi puree 

 Pandan leaves a.k.a. screw-pine leaves

Ingredients For Cheese Filling


4 tbsp water
2/3 cup UHT milk
55g sugar
1 tsp agar-agar
50g cream cheese

Instructions To Make The Filling

1.  Soften the cream cheese by beating with a hand whisk or an electric beater before adding it to the mixture.
2.  Bring the first four ingredients to a boil.
3.  Reduce the flame to low 
4.  Add in the softened cream cheese 
5.  Stir continuously with a hand whisk to avoid lumps
6.  Remove from heat and pour mixture into 4 round tart mould and leave to set completely before use.
7.  Once the jelly has set, remove from the tart moulds and set aside for later use

Note : The tart moulds used to make the jelly for the filling should be smaller in diameter and height than the mooncake mould

Ingredients For the Kiwi Skin


1 cup water
75g sugar
2 1/2 tsp agar-agar powder
2 pandan leaves a.k.a. screw-pine leaves ( optional )

80g kiwi fruit to be blended with 3/4 cup of water to make kiwi puree
1 tbsp condensed milk
4 tbsp thick santan ( coconut milk )
1/2 tsp green colouring (optional )

Instructions to Make the Kiwi Skin


1.  Boil the first 4 ingredients together
2.  Once it boils, lower the heat and add in the next four ingredients listed above
3.  Stir thoroughly
4.  When it starts to boil again, switch off the flame and remove from the heat immediately

Instructions To Assemble The Mooncake


1.  Place the plastic mooncake mould on a table.
2.  Fill each mould with 1/2 a cm of kiwi skin mixture
3.  Let it cool to 3/4  hardened (It must not be totally hardened)
4.  Take a piece of the cream cheese filling ( which has already set ) and place it in the centre of  the mooncake mould
5.  Fill more kiwi skin mixture into the plastic mooncake mould until the whole piece of filling is totally covered
6.  Repeat the same for the 3 other mooncake moulds
7.  Leave them to cool and set completely
8.  Then place the moulds into the refrigerator for 30 minutes
9.  Knock the mould gently to remove the mooncakes
10. Refrigerate the moon cakes until ready to serve

The black dots on the mooncakes are kiwi fruit seeds

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