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Osmanthus Oolong Jelly Mooncake
Chinese Jelly Evaporated Creamer Osmanthus Mooncake
45 mins
Intermediate
Prep + Cook Time
45 minutes
Ingredients
6 Ingrediants
Serving Size
10 mooncakes
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ENG version
Ingredients
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
Methods
Osmanthus Layer (skin)
- Mix all the ingredients in a pot. Boil until sugar dissolved.
- Pour the mixture up to 1/3 of jelly mooncake mold. Let cool to set.
- Place one milk jelly in the center of each mold.
- Bring the balance of the osmanthus mixture back to boil. Fill up the molds.
- Let cool to set and chill in refrigerator for at least 2 hours before serving.
Milk Layer (middle layer)
- Combine water, sugar, and agar-agar powder in a pot. Boil until the sugar completely dissolve.
- Stir in CARNATION© Evaporated Creamer.
- Portion out equally the milk mixture into muffin cup. Put one oolong tea jelly in the center of each filled muffin cup.
- Let cool to set then unmold.
Oolong tea layer (filling)
- Combine oolong tea bag and water in a pot, boil for 3 mins then steep for another 5 minutes.
- Stir in sugar and agar-agar powder and bring back to boil.
- When it comes to a boil, turn off the heat and stir in CARNATION© Evaporated Creamer.
- Transfer the mixture into a square mold, pour to 1cm height and let cool to set.
- After the jelly is set, use a 3cm round cutter to cut the jelly into round shapes.
2 years ago