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Osmanthus Oolong Jelly Mooncake

Osmanthus Oolong Jelly Mooncake

Chinese Jelly Evaporated Creamer Osmanthus Mooncake

45 mins


Prep + Cook Time

45 minutes


6 Ingrediants

Serving Size

10 mooncakes

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ENG version


Osmanthus Layer

2 tsp Dried Osmanthus

120g Sugar

1L Water

10g Agar-agar powder

Milk Layer

300g CARNATION© Evaporated Creamer

60g Sugar

200ml Water

5g Agar-agar powder

Oolong Tea Layer

2 nos Oolong tea bag

40g Sugar

300ml Water

90g CARNATION© Evaporated Creamer

5g Agar-agar powder


Osmanthus Layer (skin)

  1. Mix all the ingredients in a pot. Boil until sugar dissolved.
  2. Pour the mixture up to 1/3 of jelly mooncake mold. Let cool to set.
  3. Place one milk jelly in the center of each mold.
  4. Bring the balance of the osmanthus mixture back to boil. Fill up the molds.
  5. Let cool to set and chill in refrigerator for at least 2 hours before serving.

Milk Layer (middle layer)

  1. Combine water, sugar, and agar-agar powder in a pot. Boil until the sugar completely dissolve.
  2. Stir in CARNATION© Evaporated Creamer.
  3. Portion out equally the milk mixture into muffin cup. Put one oolong tea jelly in the center of each filled muffin cup.
  4. Let cool to set then unmold.

Oolong tea layer (filling)

    1. Combine oolong tea bag and water in a pot, boil for 3 mins then steep for another 5 minutes.
    2. Stir in sugar and agar-agar powder and bring back to boil.
    3. When it comes to a boil, turn off the heat and stir in CARNATION© Evaporated Creamer.
    4. Transfer the mixture into a square mold, pour to 1cm height and let cool to set.
    5. After the jelly is set, use a 3cm round cutter to cut the jelly into round shapes.
2 years ago