Jelly mooncakes are far from traditional, but a fun option for Mid-Autumn Festival. You can easily use boxed jello mix as the base of the mooncake but this recipe will let you transform almost any juice or liquid into a jelly mooncake. Find two versions of this recipe, one for blue skies jelly mooncake and one for a 'double salted egg yolk' mooncake.
Makes 6mooncakes
Ingredients
Jelly Clouds (or 'Egg Yolks')
6g(1 packet) gelatin powder , I used Knox brand
200mlcoconut milk , or milk of choice
30ggranulated sugar
A few drops food colouring if using
Jelly Mooncake Base
18g(3 packets) gelatin powder, I used Knox brand
600ml(2 1/2 cups) hot water
100g(1/2 cup) granulated sugar
A few drops of candy flavouring of choice, I used green apple and peach
A few drops food colouring if using
Instructions
Jelly Clouds (or 'Egg Yolks')
Empty a packet of gelatin powder is large liquid measuring cup. Set aside.
Add coconut milk into a small pot, heat over medium heat until it reaches a gentle simmer. Ladle a small portion of the hot coconut milk (about 3 - 4 tablespoons) into the measuring cup with gelatin powder. Whisk until all the gelatin has dissolved.
Add the remainder of the coconut milk to the measure cup and whisk to combine
Add granulated sugar and mix until dissolved. If using food colouring to make the 'egg yolks,' add it a few drops at this point. If making jelly clouds, leave the mixture white.
Pour mixture into a silicone cloud mold or sphere ice cube tray and transfer to refrigerator to set.
*This recipe will make more than you need, but this amount is needed to fill a sphere mold/ice cube tray
Jelly Mooncake Base
Start jelly mooncake base once jelly clouds/spheres have set.
Empty a packet of gelatin powder is large liquid measuring cup. Set aside.
Heat up water in a medium pot until it reaches a boil. Ladle a small portion of the hot water (about 1/4 cup) into the measuring cup with gelatin powder. Whisk until all the gelatin has dissolved.
Add remaining hot water and granulated sugar to the measuring cup, whisk until fully dissolved.
Add a few drops of candy flavouring and food colouring to the mixture.
Allow mixture to come to room temperature before pouring into mold and adding clouds/spheres from first step. If you add the clouds/spheres while mixture is warm or hot, it will melt into the jelly mooncake base.
If making blue skies jelly mooncakes: pour a thin layer of blue jelly base into plastic/silicone mooncake mold. Transfer to the refrigerator and allow to chill for 20 - 30 minutes. This will create the first layer of the sky. Once set, add jelly clouds. When placing the clouds, you want to place the 'right side' down (the puffy sides of the cloud will be away from you). Once you've positioned the clouds, add the remaining blue jelly to the fill the mold.
If making 'double egg yolk' mooncakes: place two jelly yolks directly into the mold. Fill the mold with jelly base mixture.
Transfer jelly to the refrigerator to set completely, at least 4 hours.
To remove jelly mooncakes from mold, dip the mold into a pan of warm water for about 15 seconds. Tap against the table to release.