How to make beautiful, delicious, and uniquely flavored taro mousse mooncakes

How to make mooncake jelly with taro filling

• 1

  Prepare the ingredients

  Peel the taro and purple sweet potato, then soak them in diluted salt water for about 10 minutes, then take them out and rinse them twice with clean water.

  Next, cut the sweet potato and taro into small bite-sized pieces shaped like half circles. For pandan leaves, you just need to separate them into individual leaves, wash them twice with water, and cut them into small pieces.

  

  

  

  
• 2

  Boil and puree the taro

  Put the sweet potato and taro that have been cut into the pot, then add about 800ml of water, making sure the water level covers the taro and sweet potato below.

  Then, place the pot on the stove, cook on high heat until the water in the pot boils, then add about 1 teaspoon of salt, stir well, and reduce to medium heat, cooking for another 15 minutes until the sweet potato and taro are fully cooked, then turn off the heat.

  Next, add 250g of rock sugar to the pot of cooked sweet potato and taro, then stir well until the sugar dissolves and pour into a blender.

  Blend at high speed for about 15 seconds until the sweet potato and taro are smooth and create a thick, appealing light purple mixture.

  

  

  

  
• 3

  Sauté taro filling

  Add the mashed taro mixture and 20ml of cooking oil into the pan, then use a spatula to mix well so that the oil is evenly combined with the taro. Continue to add another 20ml of cooking oil, mixing constantly until the oil is blended with the mixture.

  Next, pour the mixture into the pan and sauté over medium heat for about 20 minutes until it thickens, then turn off the heat. Next, mix the mixture with 20gr of all-purpose flour and 20gr of glutinous rice flour, then sift the flour mixture through a sieve to get a very fine flour mixture.

  Continue to heat the pan, add the previous mixture and stir well over low heat for about 15 minutes until the flour is fully cooked, then turn off the heat and stir for another 5 minutes to allow the flour to rise and cook more evenly.

  

  
• 4

  Shape the filling balls

  After that, apply oil evenly on the filling tray and on your palms, then take 1 teaspoon of the mixture, rub it in your palms to form small round filling balls and place them on the tray, repeating the process until done.

  Finally, add 2 teaspoons of pumpkin jam and 2 teaspoons of roasted melon seeds into the tray and mix well so that the ingredients are evenly mixed into the filling mixture, then take a sufficient amount to roll into a ball, flatten it, place the salted egg yolk in the center, and roll it back into a ball.

  

  
• 5

  Cooking jelly water

  Add 1.3 liters of water and 25g of jelly powder to a pot, stir well and soak for about 30 minutes.

  Then, place the pot of jelly on the stove, set to medium heat and stir continuously until the jelly mixture boils, then add about 150g of sugar.

  Reduce the heat to low, add 1/2 teaspoon of salt and stir continuously until the seasoning is completely dissolved, then continue cooking on low heat to keep the jelly mixture from solidifying.

  

  

  

  
• 6

  Making pandan jelly water, coffee, coconut milk

  First, add the chopped pandan leaves to a blender with 20ml of water and blend until smooth to create pandan water.

  Then, divide the jelly water mixture into 3 different bowls. In the first bowl, add about 3 tablespoons of pandan water and stir well to create a green jelly mixture.

  In the second bowl, add 2 tablespoons of coconut milk, stir well to create a milky white color. In the last bowl, add 1.5 tablespoons of milk coffee to create a light brown color.

  Tip: Depending on your taste and preference, you can increase or decrease the amount of coconut milk, milk coffee, or pandan water to make it visually appealing, fragrant, and more flavorful.

  

  

  

  
• 7

  Pour into mold

  Sequentially add each layer of jelly with your favorite color depending on the pattern on the mold and your preference until these jelly layers rise to 1/3 of the mold height, then stop.

  Wait for 30 minutes for the jelly layer to completely solidify, then use a fork to prick the surface of the jelly so that the layers can stick together.

  Flatten the mung bean paste and place it in the center of the jelly layer, then slowly pour the hot jelly mixture in until it completely covers the filling. Let it cool for 30 minutes, then store it in the refrigerator.

  Tip:

  • To save time while pouring into the mold, you should keep the jelly mixture on low heat to maintain its warmth, preventing it from solidifying during the waiting period for the layer to form.
  • You can freely decorate and combine colors to create the most satisfying cake for yourself.

  

  

  

  
• 8

  Completion

  After 4 hours, the jelly will set, and when eating, simply hold the mold upside down and gently use a toothpick to separate the edges where the mold and the cake are stuck.

  Then you just need to shake lightly for the jelly to fall out of the mold, place the mung bean mooncake onto a plate, and enjoy!

  

  

  

  
• 9

  Final Product

  The mooncake with jelly and taro filling, once completed, will have a very beautiful and appealing color.

  When eaten, you will feel the crispy jelly fragrant with pandan leaves, milk coffee, and rich coconut milk combined with the sweet and buttery taro filling, along with the crunchy and delicious taste of roasted melon seeds and pumpkin jam.

  The salted egg yolk wrapped inside has a very beautiful reddish-yellow color and a delicious salty flavor, enhancing the dish’s taste and making it more rich and appealing.