Tuesday, September 18, 2012

Konnyaku Pandan Soya Mooncake with Red Bean Filling

Pin It Now!
 
I want to bake some mooncakes but I don't have any filling with me now. So I started this year mooncake making with konnyaku mooncake with red bean filling.


This year I'm lucky to have new jelly mould from Doreen of My Little Favourites DIY. The patterns are very lovely! Actually this konnyaku mooncake is inspired by her agar-agar mooncake recipes. Looking for creative agar-agar mooncake? Then you must drop by her blog for steps by steps mooncake making recipes. Thanks again Doreen!

 
 
Ingredients: yield about 8 pcs big mooncakes
(A) Pastry
10g konnyaku jelly powder
150g sugar
 
650ml water
350ml non-sweet soya milk
20ml homemade concentrate pandan juice
*blend few pandan leaves with some water. Leave inside fridge for few days before used.

(B) Filling
100g cooked red bean


Methods:
1. Put the konnyaku jelly powder and sugar in a bowl. Mix till well combined. Set aside.

2. Bring the water to boil. Scoop some of the hot water into jelly powder mixture from step (1). Stir until most of the konnyaku jelly powder dissolve.

3. Pour the step (2) mixture back into the remaining hot water. Stir and bring to boil. Cook until all the sugar and konnyaku jelly powder dissolve.

4. For the filling, measure 150ml of cooked konnyaku mixture into red bean bowl. Stir to well combine. Pour into small jelly mould and leave to set.
*I only pour 3/4 of small mould. It is perfect size as 'filling'.
*once set, remove from mould and set aside.
 

 
5. Add in soya milk and pandan juice into the remaining cooked konnyaku mixture. Bring to boil again. This will be pandan soya pastry mixture.


~ Assemble
1. Scoop some pastry mixture and fill about 1/4 of the mould. Leave aside to set.
* I keep in fridge to fasten the setting process.
* you might need to heat up the pastry mixture if harden.


2. Once the pastry set, place red bean filling in the center.

3. Pour pastry mixture up to the top. Leave to set and chill in the fridge.


4. Loosen the side of the konnyaku, invert and gentle press the jelly out of the mould. Enjoy!


I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of 3 hungry tummies.

11 comments:

  1. Vivian~~
    i love ur mooncake~~ with red beans filling~~~
    like!!!

    ReplyDelete
  2. 很想大口的咬下去呢!很赞!

    ReplyDelete
  3. Hi Viv,
    Love your natural green colour from the pandan leaves.
    I never try making these jelly mooncake with konyakku. Good idea, i must try this in future.
    Thanks for the mention. Glad to know that you like the jelly mould. This is my favorite jelly mould too.
    Have a wonderful week ahead.
    mui..^^

    ReplyDelete
  4. Thanks for another delicious entry! :)

    ReplyDelete
  5. Vivian, I love the color of your mooncakes. Just looking at it, I can imagine what it is like to bite into it! Haiya, I am craving for these konyaku mooncakes.....

    ReplyDelete
  6. Yum! Yum! Delicious dessert! My jelly moulds are collecting dust in my cupboard!! Shame on me! :(

    ReplyDelete
  7. yeah, this mooncake pattern is very nice, i think i also have one probably like this design but for baked mooncakes. Konnyaku jelly is nice, i like eating them too!

    ReplyDelete
  8. Vivian, your mooncake looks irresistible.lol. And i like the idea of using the konnyaku jelly. It must be very tasty.
    Thanks for sharing & have a great weekend, dear.
    Kristy

    ReplyDelete
  9. hi vivian, u used 650ml water and 350ml non-sugar soya milk, can i use all sweetened soya milk instead? pls adv, tq

    ReplyDelete
    Replies
    1. Yes, you can replace all with sweeten soya milk. Then just omit the sugar. Without the sugar you might have a bit difficulty in dissolving the konnyaku powder.

      Delete
    2. vivian, thank you for your advice... will try out & hv a nice day!

      Delete

Thank you by dropping by my blog. I would appreciate if you can leave comments on my posts for friendships.

Related Posts Plugin for WordPress, Blogger...