This year, ditch the traditional mooncakes and embrace a refreshing twist on this beloved Mid-Autumn Festival treat! We're diving into the delightful world of DIY jelly mooncakes and coconut pandan corn jelly, two recipes that are surprisingly easy to make and bursting with vibrant flavor. Imagine the satisfying jiggle of homemade jelly mooncakes in beautiful molds, followed by the creamy, fragrant delight of coconut pandan corn jelly – a perfect pairing for a unique and memorable celebration. These recipes are perfect for those wanting to impress guests with stunning desserts or simply enjoy a fun and creative culinary experience.
Forget complicated techniques and lengthy preparation times; these recipes are designed for ease and enjoyment. We’ll guide you through each step, ensuring you achieve perfectly set jellies and beautifully crafted mooncakes. Ready to embark on this delicious journey? Let’s get started with the step-by-step instructions!
Tools Needed
- Pot
- Blender
- Ice cube molds
- Measuring cups and spoons
- Sieve (for Coconut Pandan Corn Jelly)
- Spatula
- Knife
- Bamboo stick or heart
Ingredients
Step-by-Step Instructions
Step 1. Crafting the Jelly Mooncakes
- Mix sugar and agar powder, then add soaking water. Let it bloom for 30 minutes. Cook until clear.
- Steam and puree green beans and mung beans with water or coconut milk and a touch of coloring. Set aside.
- Cook the agar mixture for salted egg yolks until it boils, then reduce heat and simmer for 5-7 minutes. Add the bean puree and cook for another 5 minutes. Pour into molds and let set.
- Mix sugar and agar powder, add water, let bloom for 30 minutes. Cook until clear, then add pureed green beans. Simmer until thickened.
- Blend avocado, condensed milk, and coconut milk until smooth.
- Soak jelly powder mixture for 30 minutes, then cook until clear. Add avocado mixture and stir well. Turn off the heat and pour into molds.
- Layer avocado jelly, green bean filling, salted egg yolk, and more avocado jelly in molds. Let set.
- Blend purple sweet potato, condensed milk, and coconut milk until smooth.
- Repeat the jelly cooking process from Step 6, using purple sweet potato mixture.
- Repeat Step 7, using purple sweet potato jelly.
Step 2. Creating the Coconut Pandan Corn Jelly
- Mix sugar and jelly powder, then add water. Let bloom for 15-30 minutes.
- Blend corn with water until smooth. Strain to obtain 250ml of corn juice.
- Cook the jelly mixture until clear. Add corn juice and cook for another 5 minutes. Add coconut milk and milk. Simmer for 2 more minutes.
- Pour corn jelly into molds and let set.
- Blend pandan leaves with water to extract 200ml of pandan juice.
- Repeat jelly cooking process from Step 13, adding pandan juice, condensed milk to the cooked jelly.
- Layer corn jelly, pandan jelly, and a clear jelly layer in molds. Decorate with corn kernels.
Step 3. Setting and Chilling
- Refrigerate for at least 3-4 hours before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a less sweet jelly, reduce the sugar quantity. Using cold jelly will result in a bland taste.
- Ensure the jelly is thoroughly cooked to prevent separation when chilled.
- When layering jellies, ensure the top layer is hot enough to blend with the previous layer, or create scratches to help them adhere.
Nutrition
- N/A
FAQs
1. Can I use other types of jelly powder for the mooncakes?
Yes! Experiment with different fruit-flavored jelly powders to create unique mooncake variations. Just ensure the jelly powder sets properly.
2. How long can I store the jelly mooncakes and coconut pandan corn jelly?
Store both in airtight containers in the refrigerator. They should last for 3-4 days.
We hope you enjoyed creating and savoring this delicious duo of DIY jelly mooncakes and coconut pandan corn jelly. These refreshing treats offer a fun and unique alternative to traditional mooncakes, perfect for sharing with loved ones during the Mid-Autumn Festival or any special occasion. Happy crafting and happy feasting!