Black Forest Cherry Cheese Mooncake

Black Forest Cherry Cheese Mooncake

Recipe :  Flavours Magazine

I love making jelly mooncakes. And it goes without saying that I love eating them as well! I treat them more as a jelly i.e. more as a dessert than as a traditional mooncake. Which means I can make them anytime I feel like eating jellies. They are colourful and very refreshing, especially when they are well chilled before being served.

I always serve jelly mooncakes as desserts after a hearty Mid-Autumn dinner which my family celebrates without fail every year.  We need to keep traditions and cultures alive, to pass on to the next generation even though these may be mere jellies. It's the symbolism that counts. A symbolism of sharing mooncakes, Chinese tea and pomelos with friends and family gathering together to admire the full moon and the children's brightly coloured lanterns! 

Just talking about it has already gotten me into the mood  of looking forward and anticipating the Mid-Autumn festivities.
 
   

For cherry cheese filling ( makes 6)

3 1/2 tbsp water
2/3 cup UHT milk
50g sugar
1 tsp agar-agar powder
50g cream cheese, soften
10 pitted cherries ( from canned cherries ), drained on absorbent paper

Equipment : round tart moulds

Instructions

1.  Bring the first 4 ingredients to a boil. Add in soften cream cheese and stir continuously with hand whisk. Turn off heat once mixture starts to bubble and pour into round tart moulds.
2.  Add in 2 pitted cherries into each mould and allow to set completely before chilling in the refrigerator for another 30 minutes.

 

Cherry Syrup Skin ( enough for 3 only because my mooncake mould is big)

2 1/2 tsp agar-agar powder
1 3/4 cups water
70g sugar
4 tbsp cherry syrup
1/4 tsp red colouring

Equipment : round jelly mooncake moulds

Instructions

1.  Bring the first three ingredients to a boil.
2.  Add cherry syrup and colouring and bring to a quick boil again.
3.  Pour in 1/2 cm of this syrup into a jelly mooncake mould and allow to cool until it is almost set.
4.  Place one piece of pre-prepared cheese filling into the centre of the jelly mooncake mould.
5.  Fill up with cheery syrup skin mixture and allow to set completely. It takes about 20 minutes to set. 
6.  Chill in refrigerator for another 30 minutes.

Honey Peach Panna Cotta

Honey Peach Panna Cotta

Recipe source : Adapted from Dairy Goodness

The original recipe used peach puree. But I opted to chop the peaches instead of blending into a puree. I like a slight bite to the peaches and I like the speckled design of the peaches against the creamy milk. The honey was a brilliant addition instead of using sugar.

This is a wonderful and very refreshing dessert.

Ingredients

2 1/2 tsp agar-agar powder      ( original recipe used gelatin )
500 ml milk, divided into 2 portions
a pinch of salt
2 tbsp honey
1 tsp vanilla extract
1 can sliced peaches in juice
Ground cinnamon                     ( I omitted this )

Fresh milk

 Canned peaches

Preparation

1.  Sprinkle agar-agar powder into one portion of milk. Stir to mix well.
2.  Pour the other portion of milk into a small pot and heat over low heat until steaming.
3.  Add in the portion of agar-agar mixture. Continue stirring until it comes to a boil.
4.  Remove from flame and add in honey, salt and vanilla extract. Allow to cool.
5.  Chop 3/4 cup of peaches and add in 1 tbsp of the canned juice. Pour the chopped peaches into the slightly cooled down pudding. 
6.  Pour into 4 small cups. Leave to cool. 
7.  Cover the cups with cling film and refrigerate for at least 3 hours.
8.  When chilled, use a sharp knife to run around the edge of the panna cotta and invert onto a serving plate.
9.  Garnish with sliced peaches and sprinkle with ground cinnamon (optional).

 Pour into small cups and allow to set before chilling

I am linking this post to Little Thumbs Up

The theme for May 2014 is Milk

Hosted by Tze of  Awayofmind Bakery House

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Fruity Yoghurt Jelly (Neen Neen Yau Yee) 年年有余

Recipe source :  Adapted from Amy Beh ( The Star Newspapers )

This fruity yoghurt jelly is made into the shape of a beautiful koi fish. The ingredients consist of three different types of fruits, namely strawberry (red), orange juice (orange) and kiwi fruit (green)  to form the beautiful hues of the koi fish. 

This is a great dessert after a hearty and sumptuous reunion dinner. "Neen Neen Yau Yee",  the auspicious sounding name in Chinese signifies so much prosperity and over-abundance of food, wealth and all good tidings, so much so that, there is a spill-over to the coming year!

I am sure everyone of us wants an over abundance of good tidings all year round!

Ingredients for Strawberry jelly

5g agar-agar powder
20g castor sugar
110ml water
50g strawberry, finely chopped
A few drops of red food colouring

Ingredients for Orange jelly

5g agar-agar powder
20g castor sugar
110ml orange juice (squeezed from 2 fresh oranges)
A few drops of orange food colouring

Ingredients for Kiwi jelly

5g agar-agar powder
20g castor sugar
50g kiwi fruit, finely chopped
110 ml water
A few drops of green food colouring

Ingredients for Yoghurt jelly

400ml water
60g castor sugar
10g agar-agar powder
150ml UHT milk
50g yoghurt 

Utensils required

A fish-shaped jelly mould
2 black beans for the eyes

 The fish-shaped jelly mould

Fruity jellies of three different colours, cut into strips, 

ready for assembling the Koi fish

Method

1.  Heat the first three types of jelly individual to make jelly of red (strawberry, orange (orange juice) and green (kiwi fruit). Pour each colour into individual bowls and allow to set. 
2.  Cut the three different coloured jellies into fine strips. Set aside.
3.  Heat ingredients for yoghurt jelly until agar-agar powder and sugar dissolve. Keep warm.

To assemble the fruity fish jelly

1.  Place small lumps of coloured jelly along the base of the fish mould.Fill half-way first.
2.  Place the 2 black beans to make the eyes.
3.  Slowly pour yoghurt jelly into the mould into the coloured jellies.
4.  Wait a while to allow the jellies to set.
5.  Continue to place more coloured jellies to complete the koi fish. Pour in more yoghurt jelly to fill up the fish mould. Allow to cool and set before placing into refrigerator to chill. 
6.  Once fully set and chilled, remove the fish jelly from the mould. Ready for serving.

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Caramelized Sugar Cheese Jelly 焦糖芝士燕菜

Recipe source :  Y3K, issue No. 57  11/12 - 2010

My family loves jelly dessert. All the more delightful when it is well chilled before serving them after dinner.

The original recipe instructed to use 8 medium-sized jelly cups. I prefer smaller servings so I opted to use plastic jelly moulds which are often used to make konyakku jellies.

These cheese jellies look cute and are just the right size for small bites.

Ingredients A ( makes 22 pieces )

80g castor sugar
475ml water
1 tbsp agar-agar powder

Ingredients B

100g cream cheese
150ml fresh milk
80g Castor sugar
1 tbsp agar-agar powder

Ingredients C

300ml fresh milk
25g custard powder

Utensil:  

Jelly moulds

Method

1.  Caramel sugar of ingredients A over low heat. Do not stir but let it come to a light golden. Add in water and agar-agar powder. Let it come to a boil. Pour into moulds half full. Let it set slightly.
2.  Bring ingredients B to a quick boil. Add ingredients C. Once it comes to the next boil, turn off the heat.
3.  Pour the cream cheese mixture into the half-filled moulds of the caramelised sugar jelly.
4.  Let it set before transferring to the refrigerator for chilling.

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 

hosted by Alice of I Love. I Cook. I Bake

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #8

Organised by Joyce of  Kitchen Flavours

Silky Soy Curd With Longan

Silky Soy Curd With Longan

Recipe source :  Booklet titled "Vegetarian Malaysia" distributed together with Flavours Magazine


An easy way of making "Tau Foo Fah". So refreshing to have this well-chilled on a hot sunny day. I should have doubled the ingredients to make more!

Ingredients

1 cup thick soya milk, unsweetened
1/4 cup evaporated milk
1/4 tsp agar-agar powder
3/4 tbsp sugar, or to taste
1 tin longan in syrup 
 

Method

1.  Combine soya milk, evaporated milk and agar-agar powder in a pot over medium flame.
2.  Bring to a boil and lower heat. Stir until agar-agar is dissolved. ( About one minute )
3.  Add in sugar and cool slightly before straining into bowls.
4.  Leave to cool further before chilling in the refrigerator.
5.  Add in longans and syrup to the soy curd before serving.

Very refreshing dessert

I am  linking this post with Little Thumbs Up

 

The theme for October is Soy Beans, hosted by Mich of Piece of Cake

Organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY

I am also linking this post to Cook-Your-Books #5



hosted by Joyce from Kitchen Flavours

Mooncake : Cappucino Cheese Jelly Mooncake 燕菜咖啡芝士月饼

Mooncake :  Cappuccino Cheese Jelly Mooncake 燕菜咖啡芝士月饼

Recipe source :  Adapted from Flavours Magazine


Cappuccino lovers will like this jelly mooncake. The cream cheese filling taste wonderful! However, for those who do not like cappuccino or coffee, they will find the jelly skin slightly bitter. Hubby and my children do not like it so I polished off all four pieces of this jelly mooncake over two days.  

Mmmm, I find it very tasty. I love the combination of cream cheese with the cappuccino skin. This is just perfect for me !

Ingredients For Cappuccino Cheese Filling

3 1/2 tbsp water
2/3 cup UHT Milk
50g sugar
1 tsp agar-agar-powder
50g cream cheese, beat with hand whisk or electric beater to soften

Instructions

1.  In a pot, bring the first four ingredients to the boil.
2.  Add softened cream cheese and stir continuously with hand whisk to prevent lumps from forming.
3.  Turn off heat.
4.  Pour into small tart moulds or muffin pans.
5.  Leave to cool until set, then chill in refrigerator.

Ingredients For Coffee Jelly Skin

1 3/4 cups water
70g sugar
2 1/2 tsp agar-agar powder
1 1/2 tsp instant coffee ( mixed with 3 1/2 tbsp hot water)

Instructions

1.  Bring the first three ingredients to boil.
2.  Turn off heat and add instant coffee mixture.
3.  Stir continuously to ensure even mixing.

Assembling the Mooncake

For a step-by-step guide on assembling the jelly mooncake, please visit up my previous posts on Cendol Jelly Mooncake and Mango Jelly Mooncake. 

The concept of assembling the jelly mooncake is the same.

 

 

I am linking this post to Cook-Your-Books #3 

 

Organized by Joyce of Kitchen Flavours 

 

Mooncake : Honey Dew Melon Jelly Mooncake 燕菜密瓜月饼

Mooncake : Honey Dew Melon Jelly Mooncake 燕菜密瓜月饼

Recipe source :  Flavours magazine


I am encouraged by my few successful attempts at making jelly mooncakes. I am eager  to try more recipes as  I find these jelly mooncakes very pretty. They make great desserts and they are very tasty and refreshing. 

Honey Dew Filling

100g honey dew puree
1/2 cup water
2 tsp agar-agar powder
60g sugar
1 tbsp condensed milk
1/8 tsp green colouring
8 jelly egg yolks   ( My post on Cendol Jelly Mooncake showed how to make jelly egg yolks )

Method

1.  In a pot, bring the first 4 ingredients to the boil. Switch off the fire and add condensed milk and colouring.
2.  Pour into tart moulds or muffin pans. 
3.  Please visit my  post  Cendol Jelly Mooncake for a step-by-step guide on making the filling.

Yellow Jelly Skin

 
3 1/2 cups water
140g sugar
4 pandan (screw-pine) leaves, knotted
5 tsp agar-agar powder
2 tbsp condensed milk
1/2 cup thick coconut milk
1/2 tsp yellow colouring

Method

1.  Bring the first 4 ingredients to the boil.
2.  Add in the next 3 items and once it starts to boil again, switch off the flame.

Assembling the Mooncake

For a step-by-step guide on assembling the jelly mooncake, please visit my previous posts on Cendol Jelly Mooncake and Mango Jelly Mooncake 


The concept of assembling the jelly mooncake is the same.

I am linking this post to Cook-Your-Books #3 

 

Organized by Joyce of Kitchen Flavours

 

Mooncake : Cendol Jelly Mooncake

Mooncake : Cendol Jelly Mooncake

Recipe source :  Flavours Magazine

I know it is early yet to be making mooncakes, but then these are actually jellies set beautifully into moulds of various shapes and sizes to create a "mooncake" effect.  I really admire the original creator of this recipe for being so talented and creative to put this mooncake together complete with "egg yolks", "filling" and the thin outer layer masquerading as the pastry skin. I find it amazing !  I am very happy that the jellies turned out into such pretty mooncakes, I felt guilty cutting into them! 

 My family enjoys eating them as a dessert. It is so refreshing, especially when it is chilled. Co-incidentally, SK and I love to eat cendol. So it is sort of a double bonus to us!

For jelly egg yolk

1/2 cup water
50g sugar
1 tsp agar-agar powder
2 knotted pandan (screw-pine) leaves
1/3 cup thick coconut milk
1/2 tbsp custard powder
1/8 tsp orange-red colouring

Equipment : Ball ice-cube tray

Method

1.  Bring the first four items to the boil.
2.  Lower heat and then add the next 3 items. Stir with a hand whisk and continue to cook until it thickens.
3.  Once the mixture starts to bubble, turn off the heat and pour it into an ice-cube tray. 
4.  Fill jelly mixture to the brim of the lower tray and cover with the upper tray; expect the mixture to overflow.
5.  Let it set and refrigerate for a further 30 minutes before removing the jelly egg yolks. 

Ball ice-cube tray

The jelly egg yolks 

For Cendol Filling

100g palm sugar

1/2 cup water

2 pandan (screw-pine) leaves, knotted

1 cup thick coconut milk

2 tsp agar-agar powder

1 tbsp custard powder

10g cendol

1/8 tsp salt

Method

1.  Bring the first 3 items to the boil and strain the mixture into a clean pot.

2.  Add the next 3 items and bring to a quick boil.

3.  Once mixture starts to boil, add cendol and salt. Stir to mix well.

4.  Pour the mixture into a muffin pan.

5.  Place a piece of jelly egg yolk into the centre of each filling immediately, while still hot.

6.  Allow the filling to set.

Green jelly skin

3 1/2 cups water
140g sugar
4 pandan (screw-pine) leaves, knotted
5 tsp agar-agar powder
2 tbsp condensed milk
1/2 cup thick coconut milk
1/2 tsp pandan (screw-pine)  juice ( or use green colouring )

Method

1.  In a pot, bring the first 4 items to the boil. Then add the next three items. Stir to blend well.
2.  Pour 1/2 cm layer of this mixture into each mould. 
3.  Allow to cool until almost set i.e. 3/4 set, then place a piece of cendol filling in the centre of the mould.
4.  Top up with jelly skin mixture and let it set completely before chilling in the refrigerator.

Step-by-step pictures :

 Fill the mould with 1/2 cm of jelly mixture and leave to cool until almost set

Then add cendol filling onto the green jelly mixture which has partially set

Fill up the mould with the green  jelly mixture

 A cross section showing the egg yolk, cendol filling and the green jelly skin