Cooking Instructions
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Step 1
Date filling - Combine
Lotus Seed Paste (1/2 cup)
,
Water (1 cup)
,
Granulated Sugar (1 1/2 Tbsp)
,
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 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 (1/4 cup)
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 (1 1/4 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 8
Allow jelly to set completely and keep jelly refrigerated until ready to serve. Enjoy!
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