A twist to the traditional mooncakes is the Jelly mooncakes. Showcase your creativity by adding art into these mooncakes! Jelly mooncakes consists of gelatine, also called agar agar locally, these desserts will be popular with people who shun away from traditional mooncakes as these are easy to eat and sure to be a crowd pleaser especially with young children who may not like mooncake pastes!
We recommend that you watch the tutorial and “how-to” video before attempting to make these delightfully pleasing jelly mooncakes.
These recipes and steps on making Jelly mooncakes with Thermomix® is contributed by Jelly Art Instructor, Seah Leng Agnes. The video shows how natural food colouring may be extracted from kale and other fruits and vegetables using the Thermomix®. We’ve featured Sustenir kale in this tutorial because it is a healthful superfood ingredient that contains GABA that helps to reduce stress and anxiety, lowers blood pressure, improves sleep and overall mental health!
𝐂𝐥𝐞𝐚𝐫 𝐉𝐞𝐥𝐥𝐲 (canvas for the art designs)
- 1.5kg water
- 10g packet of konjac jelly powder
- 250g fine sugar
- Few pieces of pandan leaf tied in a bundle or food flavouring (transparent)
- Dissolved the konjac jelly powder: set time 1min / sp 2.5, slowly pour in the konjac jelly powder through the lid hole.
- Let the jelly bloom for 10min.
- After 10min, open the cover, use the spatula to stir 1 round, to mix the jelly evenly before proceed to cook
- Set 15min / 100c / sp 2.5 / Reverse, placing the simmering basket on the lid
- Repeat step 4, 15min / 100c / sp2.5 / Reverse, pour in the fine sugar through the lid hole
- Add a few pieces of pandan leaf tied in a bundle through the lid hole for 1min or alternatively use 1-2 drops of food flavouring
- Sieve the jelly using a muslim cloth or sieve
- Pour the jelly in the mould & wait for it to harden (it takes about 4hrs)
- When the jelly is ready for piping the designs, prepare the milk mixture in the next recipe
𝐌𝐢𝐥𝐤 𝐦𝐢𝐱𝐭𝐮𝐫𝐞 𝐟𝐨𝐫 𝐟𝐥𝐨𝐰𝐞𝐫 𝐝𝐞𝐬𝐢𝐠𝐧𝐬
- 10g konjac jelly powder
- 150g sugar
- 700ml water
- 300ml coconut milk (or fresh milk, soy milk & etc)
- For steaming *Additional 1kg water for varoma steaming to keep the jelly warm.
- Dissolve the konjac jelly powder: 1min / speed 2.5, slowly pour in the konjac jelly powder through the lid hole.
- Let it rest for 5min (you may set the timer on the TM)
- After 5min, remove the lid, use the spatula to stir the content to mix the jelly evenly before proceed to cook
- Cook the mixture at 10min / 100c / sp 2.5, Reverse
- Repeat step 4, 5min / 100c / sp2.5 reverse, adding the fine sugar & coconut milk slowly through the top hole
- Pour out the cooked coconut milk into a ThermoServer
- Clean the mixing bowl using pre-clean mode
- Using kettle mode to boil 1kg of water
- Pour the coconut milk mixture into small cups and mix in one colour in each cup
- Prepare a bowl, half fill with hot water, place the small cups into the big bowl and place the bowl with the cups into the Varoma basket and set it on top of the lid
- Set 10 – 15mins / 90degree / sp 2.5. (to keep the coloured milk mixture warm)
- Start pipe the flower designs
- Reset the time to warm the coloured milk mixture in step 11 if needed.
- Check the water in the mixing bowl, making sure there is sufficient water
- When finished crafting flower, cover the base with coconut milk jelly (below)
- Ingredients here is good for a 8” Jelly cake or 14 pieces of mooncakes (depending on your mould size)
𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐦𝐢𝐥𝐤 𝐣𝐞𝐥𝐥𝐲
- Konjac jelly powder 5g
- Water 500g
- Coconut milk (or any other milk) – 300g
- Sugar – 100g sugar
- Fruits – optional
- Dissolve 5g jelly powder, with 500ml water by pour in the water through the lid hole running at sp 2.5.
- Cook the jelly for 10min /100c /sp 2.5, at last 3min, add the milk and sugar 150g
- Pour over finished jelly art
- When this layer solidifies, your Jelly Art creation is complete
Fruits and vegetable 𝐉𝐮𝐢𝐜𝐞 𝐞𝐱𝐭𝐫𝐚𝐜𝐭𝐢𝐨𝐧 directions 𝐟𝐨𝐫 𝐜𝐨𝐥𝐨𝐮𝐫𝐢𝐧𝐠
Kale / Spinach
1. Set TM to speed 10, insert the kale through the lid hole
2. Remove the pulp and use a muslim cloth or sieve to extract the coloured juice for use in the recipe above to make the coloured milk mixture for piping
Carrot / Beet / pumpkin
1. Blend speed 1-10, until a fine puree
2. Remove the puree and use a muslim cloth or sieve to extract the colour juice
Blue pea flowers
1. Steep the flowers (5g) in hot water (125g)
2. Sieve out the petals for the coloured water
You may use a variety of colourful fruits and vegetables to make edible food colouring for the jelly.