In just a moment with a few simple steps, you will have beautiful green jelly mooncakes. Let’s join Tastetutorial.com in the kitchen to discover 2 unique recipes for mooncake with green tea jelly that are delicious and fragrant!
1. Green Tea Jelly Mooncake with Coconut Milk
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Preparation
5 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Green Tea Jelly Mooncake with Coconut Milk For 6 cakes
Japanese green tea powder 10 gr (matcha powder) Jelly powder 10 gr Coconut milk 165 ml Sugar 150 gr Water 1 liter
Where to buy coconut milk?
- You can easily find coconut milk at grocery stores, supermarkets, markets, convenience stores, or on reputable e-commerce websites.
- You can also visit the nearest Tastetutorial.com supermarket to buy coconut milk or conveniently purchase online at bachhoaxanh.com.
- Additionally, you can make coconut milk at home to ensure health safety with the recipe shared by Tastetutorial.com.
Tools needed
How to make green tea jelly mooncake with coconut milk
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Making coconut jelly
Put a pot on the stove, add 1 liter of water, 10g of jelly powder and stir well until it boils.
Next, add 150g of sugar, stir well until the sugar and jelly dissolve completely. Then, add 165ml of coconut milk, stir well once more to finish.
Finally, pour 1/2 of the jelly mixture into the flan mold, let it cool and set in the refrigerator for 10 minutes.
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Make green tea jelly
For the remaining jelly mixture, add 10g of green tea powder and stir well until dissolved.
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Pour into the mold
Pour the green tea jelly mixture into half of the mooncake mold and let it sit for about 5 minutes for the surface to set.
Then, place the coconut jelly in the center of the cake, and fill the mold with the green tea jelly mixture.
Finally, place it in the refrigerator for 15 minutes for the jelly to set.
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Finished product
The mooncake with green tea jelly and coconut milk is soft, fragrant, and has a crispy yet light texture combined with a slightly bitter green tea flavor, evenly blended with the sweet, fragrant, and rich coconut filling.
2. Mooncake with green tea jelly and salted egg yolk filling
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Mooncake with green tea jelly and salted egg yolk filling For 4 cakes
Japanese green tea powder 1 tablespoon (matcha powder) Jelly powder 12 gr Soft jelly powder 1 teaspoon Oranges 2 fruits Condensed milk 100 ml Sugar 400 gr Water 1.6 liters
How to choose good, juicy oranges
- Good oranges will still have a stem; when touched, the stem feels tight and cannot be easily broken off by hand.
- Choose oranges with fresh skin; when touched, they feel smooth and shiny, and when lightly squeezed, essential oils will be released.
- It is advisable to choose oranges that are round and firm in hand. Additionally, pay attention to the bottom of the orange; if it is indented compared to the surrounding surface, that means it is a juicy orange.
Tools needed
Pot, bowl, strainer, ladle, knife, round ice mold, mooncake mold,…
How to make Green Tea Jelly Mooncake with Salted Egg Yolk Filling
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Mix jelly powder, green tea powder, and squeeze orange
Put 12g of jelly powder, 1 teaspoon of soft jelly powder, and 400g of sugar into a bowl and mix well. Next, add 1.5 liters of water, stir well until the sugar dissolves, and soak the mixture for 30 minutes.
Put 100ml of boiling water and 1 tablespoon of green tea powder into a bowl and stir well until the powder dissolves.
Then, cut 2 oranges in half and squeeze out the juice. After that, strain again through a sieve to remove the orange pulp.
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Cook and pour orange jelly into molds
Put a pot on the stove, add 100ml of orange juice and 200ml of the prepared jelly mixture. Stir the mixture over medium heat until it boils, and the jelly dissolves, then turn off the heat.
Next, pour the orange jelly into a round mold and let it set in the refrigerator for 20 minutes.
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Cook milk jelly and pour the first layer into molds
Put a new pot on the stove, add 400ml of jelly water, and stir over medium heat until it boils and the jelly dissolves.Next, add 100ml of condensed milk and stir well to combine.
Scoop about 1/2 ladle of milk jelly into the mold, then place the orange jelly ball in the center.
Finally, add another 1/2 ladle of milk jelly into the mold to cover the orange jelly, and let it sit for 15 minutes to set.
Tip: Only start cooking the green tea jelly when this layer of jelly has set!
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Cook green tea jelly and pour the cake mold for the second time
Put a new pot on the stove, add the remaining jelly water and 2 ladles of green tea. Stir well until the mixture boils and the jelly dissolves, then turn off the heat.
Take the mooncake jelly out of the mold, then use a knife to cut off the patterned part at the top and a little at the bottom.
Use a mooncake mold with a flat surface. Next, scoop 1/2 ladle of green tea jelly into the mold and let it sit for about 1 minute until the jelly thickens slightly.
Next, place the milk jelly cake in the center and pour more green tea jelly on top until full.
Finally, place the cake in the refrigerator for 30 minutes to set.
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Final product
The mooncake with green tea jelly and salted egg yolk filling is extremely eye-catching. The outer layer is a soft and crispy green tea skin, lightly fragrant, while the inside is a rich and sweet milk filling blended with a hint of sourness from the “salted egg yolk”.
Making green tea jelly mooncakes is indeed easy, isn’t it? Tastetutorial.com hopes that with this suggestion, you will have more delicious cakes to enjoy on the full moon night. Wishing you success!
