Ingredients

o o o o o o o o o

2 tsp agar-agar powder 2 tsp instant jelly 2 tbsp sugar 150ml canned lychee syrup 1 pandan leaf, knotted 250ml soya bean milk 2 tbsp UHT milk 1/8 tsp lychee essence 5 pieces canned lychee flesh, finely chopped

Method
Combine lychee syrup, sugar, agar-agar powder, instant jelly and pandan leaf in a saucepan and bring to a boil. Add in soya bean milk and allow the mixture to come to a boil. Remove from heat, add in milk, essence and chopped lychees. Stir well to cool slightly. Pour into wellchilled mooncake moulds up to the brim. Leave aside to set then set them completely (until firm) in the freezer. Knock out gently. Keep the jelly mooncakes well-chilled in the refrigerator until serving time.

(A)1/2 1/2 Tablespoon Agar-agar Powder 350 350ml Water 50 50g Fine Granulated Sugar 1/2 1/2 Teaspoon Salt 1 1 Teaspoon Instant Jelly Powder 4 4 Blade Pandan Leaf (knotted) (B)2 2 Tablespoon Evaporated Milk 1/8 1/8 Teaspoon Orange Colouring Utensils: 1 1 Small Ice-cube Moulds

Method: 1. (A),, . . 2. (B), , . 3. 4. 5. 6.

Egg yolk 500ml Carrot juice3 tsp Agar-agar powder Filling 600ml Soybean milk (2 packs of Vitisoy)4 tsp Agar-agar powder Pandan Skin (Green Colour) 1000ml water150gm Sugar3-4 Pandan Leaves (knotted)1/2 tsp Pandan Paste5 tsp Agar-agar powder Grass Jelly Skin (Brown Colour) 900ml Grass Jelly drink (3 cans of F&N Grass Jelly)5 tsp Agar-agar powder Instruction is the same for all... simply put all ingredients in a pot, over low heat, bring mixture to boiling point. Remove mixture from heat and pour into mould.

Fruit Konnyaku Jelly Mooncakes

Ingredients: 10 10g Konnyaku Jelly Powder 200 200g Caster Sugar 1 1 Litre Water 1 1 Tin Mix Fruit

Coffee Egg York Jelly Mooncake

Ingredient for Jelly Egg Yolk : 1/2 cup water 2-1/2 tbsp sugar 1 tspn agar-agar powder 1/3 cup thick coconut milk 1/2 tbsp custard powder a little orange colouring - combine coconut milk, custard powder and colouring together and mix well. - combine water, sugar and agar-agar powder and bring to boil, stir well. - add in coconut mixture and cook untill thicken. - off the heat and pour into the mould. - leave to cool and then keep in refrigerator for 30mins untill set. - remove jelly from the mould. Ingredients for Jelly Filling : 2/3 cup evaporated milk 1/3 cup water 2-1/2 tbsp sugar 1 tspn agar-agar powder - combine all ingredients and boil over low heat. - stir continuously untill thicken. - off the heat and pour into tart moulds and leave cool completely. - and of coz not to forget to place the jelly egg yolk in the middle.

- then keep refrigerator for 30 mins. Ingredients for Coffee Jelly Skin : 1-3/4 cup water 3-1/2 tbsp sugar 2-1/2 tspn instant coffee powder(mixed with 3-1/3 tbsp water) 2-1/2 tspn agar-agar powder 1 tspn coffee emulco - combine water, sugar and agar-agar powder and boil over low heat. - stir continuously untill slightly thicken. - off the heat and add in the remain ingredients. - pour the mixture to the jelly mooncake mould about 1/2 cup. - place in jelly filling in the middle and cover with coffee jelly mixture. - leave to cool and keep in refrigerator untill set. Ingredients for Dragon Fruit Jelly Mooncake : For Skin : 1-3/4 cup water 3 tbsp sugar 3 tspn agar-agar powder 5 tbsp dragon fruits puree For Filling : 1/2 cup fresh milk 1/2 cup evaporated milk 2 tbsp sugar 1 tspn agar-agar powder Ingredient for Coconut Mocha Mooncake : For Skin : 1 cup thick coconut milk 3/4 cup water 2-1/2 tspn agar-agar powder 3 tbsp sugar For Filling : 2/3 cup fresh milk 2 tbsp sugar 1 tspn agar-agar powder 1/3 cup water + 2 tspn mocha powder(green tea powder) Ingredients for Mango Jelly Mooncake : For Skin :

1-3/4 cup water 3 tspn agar-agar powder 3 tbsp sugar 5 tbsp mango puree For Filling : 1/2 cup fresh milk 1 tbsp sugar 1/4 cup fresh milk + 3 tbsp mango concerntrate liquid 1 tspn agar-agar powder #Follow the method used in Coffee Jelly Mooncake.