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Date Lotus Jelly Mooncakes
Recipe

7 INGREDIENTS • 8 STEPS • 40MINS

Date Lotus Jelly Mooncakes

5.0
2 ratings
Lovely Mooncakes! Have a try!
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Date Lotus Jelly Mooncakes
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Lovely Mooncakes! Have a try!
40MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
8
us / metric
Lotus Seed Paste
1/2 cup
Lotus Seed Paste
Water
4 cups
Water
Dried Longan
2 Tbsp
Dried Longan
Rock Sugar
4 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
107
Fat
0.1 g
Protein
1.4 g
Carbs
26.4 g
Add to plan
logo
Date Lotus Jelly Mooncakes
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
Cooking InstructionsHide images
step 1
Date filling - Combine Lotus Seed Paste (1/2 cup), Water (1 cup), Granulated Sugar (5 tsp), Agar-Agar Powder (1 tsp) 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 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 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 (3 cups), Dried Red Dates (1/3 cup), Dried Longan (2 Tbsp) and Rock Sugar (4 Tbsp) together to boil and simmer for 20 minutes under low heat with the lid on.
step 4 Mooncakes skin - In a pot, combine Water (3 cups), Dried Red Dates (1/3 cup), Dried Longan (2 Tbsp) and Rock Sugar (4 Tbsp) 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 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 (1 tsp) 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 6 Measure water mixture into 450-milliliter pot together with Agar-Agar Powder (1 tsp) 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 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!
step 8 Allow jelly to set completely and keep jelly refrigerated until ready to serve. Enjoy!
Tags
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Dairy-Free
Gluten-Free
Comfort Food
Snack
Shellfish-Free
Chinese
Vegan
Fall
Vegetarian
Dessert
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