BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, September 22, 2013

Soya Agar Agar Mooncakes

I was really amazed when I saw my ex-colleague, Liz did these Agar Agar Mooncakes and excitedly wanted to make it myself even though the Festival has been over. 

My first attempt failed when the Soya Milk skin turned out very soft and also it was difficult to get it out from the mould. With my 2nd attempt, I decided to increase the Agar Agar powder from 2 tsp to 4 tsp and this time, it turned out excellent. They could also be taken out from the mould effortlessly. The taste was indeed wonderful, not sweet with the light soya flavour and the cooling sensation made it a wonderful dessert for on a hot afternoon. Thanks to Liz and Rachel for this recipe.


Grass Jelly Filling
250g water
31/2 tbsp sugar
1 tsp Agar Agar powder
2 Pandan leaves
100g Grass Jelly (unsweetended), cut to strips

Soya Milk Mixture
500g Nutri Soy Soya Milk 
125g fresh milk
45g sugar
4 tsp Agar Agar powder 

* Egg Yolk (optional)
250ml carrot juice 
2.5 tsp Agar Agar Powder 
Bring to boil and set in balls ice cube tray.


1. For making grass agar agar filling-use round plastic cup that is smalller than the jelly mould.
2. Boil sugar, water, agar agar powder and pandan leaves together in a pot at medium heat.
3. Keep stirring mixture until liquid boiled. Discard pandan leaves and off heat. Add grass jelly strips into it, stir well with a spoon for another minute.
4. Pour grass jelly filing into plastic cups evenly (add in Egg yolk in the middle) and leave to set in fridge for about 15mins.
5. For Soya Milk mixture-mix all ingredients in a pot, bring to boil at medium heat.
6. Keep stirring during the process so that it will not be burnt (until the mixture is thicken a little, on low heat) and off heat to stir for another few minutes.
7. Pour some soya milk mixture into moulds until half full. Gently scratch set grass jelly filling with a sharp knife. This will make the agar agar jellies stick together.
8. Place 1 pc of grass jelly filling in each mould, then fill up with soya milk mixture until full.
9. Cool and chill jelly mooncakes to set in the fridge.

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