Date Lotus Jelly Mooncakes

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Lotus Seed Paste

950 mL

Water

20 g

Granulated Sugar

4 g

Agar-Agar Powder

50 g

Dried Red Dates

20 g

Dried Longan

60 g

Rock Sugar

Cooking Instructions

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Step 1

Date filling - Combine Lotus Seed Paste (150 g) , Water (250 mL) , Granulated Sugar (20 g) , Agar-Agar Powder (2 g) in a small pot and bring to boil at medium heat. Stir with a hand whisk until date lotus paste dissolves. Off heat and stir for one minute.

Step 2

Then pour evenly into 7 muffin cups and place in the refrigerator to set for about 15 minutes.

Step 3

Remove filling jelly from cup, using a sharp knife to scrape the jelly on both sides, this will makes the jelly stick together. Set aside for later use.

Step 4

Mooncakes skin - In a pot, combine Water (700 mL) , Dried Red Dates (50 g) , Dried Longan (20 g) and Rock Sugar (60 g) together to boil and simmer for 20 minutes under low heat with the lid on.

Step 5

Pass water mixture through a sift and use a spoon to press out the excess water from the red dates and dried longan.

Step 6

Measure water mixture into 450-milliliter pot together with Agar-Agar Powder (2 g) and bring to boil at medium heat, stirring continuously with a hand whisk. Turn off heat and stir the liquid mixture for another 1 minute. Keep warm.

Step 7

Pour red dates liquid mixture into mooncake mold, about ½ cm high and let it cool to semi-set, about 30 seconds to 1 minute. Place the filling jelly into it and warm up the remaining red dates liquid mixture. Then pour the hot liquid over the filling jelly to fill.

Step 8

Allow jelly to set completely and keep jelly refrigerated until ready to serve. Enjoy!