Wednesday 19 September 2012

Mooncake: Mango Jelly Mooncakes 芒果燕菜月饼

Mooncake: Mango Jelly Mooncakes 芒果燕菜月饼


 The mango jelly mooncakes turned out beautifully

Recipe Source : Flavours Magazine

I was encouraged  to try out more recipes on making jelly mooncakes especially since my first attempt to make Kiwi Cheese Jelly Mooncake   turned out successfully. This batch of mango jelly mooncake looks great too ! 


 The brand of agar-agar powder that I used to make these mango jelly mooncakes

 Agar-agar powder

Ingredients For mango Filling


1 cup water
60g sugar
2 tsp agar-agar powder
1 tbsp condensed milk
60 g mango flesh  ( blend with 2/3 cup of water to make mango puree )
40g mango flesh ( cut into cubes of 1/2 cm )

Instructions To Make the Mango Filling


1.  In a pot, bring water, sugar and agar-agar powder to a boil
2.  Once the mixture starts to bubble, turn off the heat
3.  Add in the condensed milk, mango puree and mango cubes
4.  Mix evenly
5.  Pour into round tart moulds and leave to set completely
6.  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 White Jelly Skin


3 cups water
140g sugar
2 pandan leaves a.k.a. screw pine leaves
5 tsp agar-agar powder

2 tbsp condensed milk
1/2 cup thick coconut milk or santan

Instructions To Make The White Jelly Skin


1.  Bring the first four ingredients to a boil
2.  Lower the heat and add in the condensed milk and coconut milk
3.  Stir continuously until the mixture starts to bubble again
4.  Turn off the heat immediately

Instructions To Assemble The Mango Jelly Mooncake :

1.  Pour 1/2 cm of the white jelly skin mixture into a mooncake mould

2.  Leave to cool until it is almost set. That is    3/4 hardened

1.  Place a piece of the mango filling which has already hardened, on top of the white jelly skin which is only 3/4 hardened

2.  Place the mango filling into the centre of the mooncake mould

1.  Next, fill the mooncake mould with more of the white jelly skin mixture until it is full 

2.  Leave it to cool and to set completely

3.  Once it has cooled down and set, place the mould and the jelly mooncakes into the refrigerator to chill for at least 30 minutes

4. Remove the  mango jelly mooncakes and keep refrigerated until ready to serve.

Looks great and tastes great as well


  1. Hi Doris

    Do u know if using agar agar strips instead of powder, hw much 2 use. Thank you.

    1. Hi Shereen, If you use agar-agar strips you need to filter it after boiling because sometimes the agar-agar does not melt 100%. If you want the texture of the skin to be slighter harder you use more agar-agar strips. Using less will cause the skin to be very soft.
      I have not made this mooncake using agar-agar before but from my experience all these years in making normal agar-agar this is the result I know. Perhaps you can refer to the agar-agar package for some guidelines.

  2. Hi Doris, can i know where u get the mould from?

    1. Hi Melissa, I bought the mould from a sundry shop at the morning market in Kepong Baru, K.L. The name of the shop is Weng Lian.

  3. How long will it take to set for the 3/4 part jelly skin?

    1. Hi Charmaine, It takes about 6 to 7 minutes and I used my finger tip to test the texture too.

  4. How many jelly mooncake can it make?

    1. I remember I made 5 mooncakes but then it depends on the size of the mooncake mould as well as the size of the mould to make the filling.

  5. Hi Doris,
    How to prevent splitting? I tried and the skin splitted at the first 1/2cm when I demould it.
    Thank you for your reply in advance.

    1. Hi Eagle,

      The first layer must not be totally hardened before adding the remainder.

  6. Hi Doris,
    I bought ready made unsweetened mango purée, can I know how many ml must I put?

    1. Hi Katherine,
      I have not used ready made puree before. However, I deduced from the given measurements the estimated amount of mango puree should be about 227ml (excluding the mango cubes)


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