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.
2.
Then pour evenly into 7 muffin cups and place in the refrigerator to set for about 15 minutes.
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.
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.
5.
Pass water mixture through a sift and use a spoon to press out the excess water from the red dates and dried longan.
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.
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.
8.
Allow jelly to set completely and keep jelly refrigerated until ready to serve. Enjoy!
Nutrition Per Serving
CALORIES
107
FAT
0.1 g
PROTEIN
1.4 g
CARBS
26.4 g
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