Mango Coconut Jelly Mooncake 芒果椰奶菜燕月饼

Step 1

Peel and cut up mango into smaller pieces. Process in a blender into about 200ml of purée.

Step 2

Boil 100ml water over medium heat. Add 3g agar agar powder to dissolve. Add 200ml of mango purée and mix well. Let it simmer over low heat for about 30 seconds, then turn off heat.Mango Coconut Jelly Mooncake | 芒�...Please enable JavaScriptMango Coconut Jelly Mooncake | 芒果椰奶菜燕月饼 | Gluten-Free Dairy-Free Refined Sugar-FreeOptional to add a sweetener if mango is not sweet enough.

Step 3

Scoop about 50ml of the mango purée into mould for the ‘filling’. This yields about 6 portions.

Step 4

Chill the mango purée in the fridge and let it harden. Once set, remove from mould and set aside.

Step 5

Boil 550ml water over medium heat. Add 7g of agar agar powder and Stevia sweetener (season to taste, I added only 60g) to dissolve into the water. Add 150ml coconut milk and mix well. Turn off heat once it starts to simmer.Note: the mixture with coconut milk might turn out a little lumpy but that's alright.

Step 6

Scoop a portion of the coconut agar agar mixture into the mooncake plastic mould, filling about 1/4 of each mould. Let the base harden in the fridge.

Step 7

Place the mango ‘filling’ on top of each coconut base, making sure it's set in the middle of each mould.

Step 8

Pour the rest of the coconut agar agar mixture to fill up each mould.

Step 9

Let it cool completely before chilling in the fridge for 1-2 hours. Serve cold.