Jelly Mooncake Soya Filling

  During one of the charity sale, Kev bought a soya flavored mooncake and we enjoyed it a lot. So when I saw that Little Duck's Kitchen made soya filling for her jelly mooncake, I know I just have to try it out. The thing about soy milk is that the powder mixture which made up of castor sugar, agar-agar powder and jelly powder tend to dissolve quite quickly in milk based liquid. So even without heating up the soya mixture, the powder will get dissolved in it easily. After the liquid boiled, milk based liquid will get solidify really fast, so it is important to have quick hands to pour it into the mould just before it gets harden. Once it starts to bubble (boils) you can start pouring the liquid into the mould while lowering down the heat. You do not need to turn off the heat as when the temperature is low, the liquid will hardens even faster. The usual ratio of 1:1 of agar-agar powder and jelly powder doesn't really work for milk based liquid either as it will become mushy and too soft to maintain its shape. Usually for milk based liquid, you will need a higher ratio of agar-agar to jelly powder.

Jelly Mooncake Soya Filling

Prep Time: 4 hours

Cooking Time: 10 min

Serving Size: 4 in 7cm diameter cupcake mould

Difficulty: Easy

Ingredients:

150 mls of soy milk

150 mls of water

25 grams of castor sugar

1½ teaspoon of agar-agar powder

1 teaspoon of Konnyaku jelly powder

1. Mix the castor sugar, agar-agar powder and the jelly powder together.

The ingredients

2. Pour the soy milk and water into a pot.

3. Pour the powder mixture into the pot and mix well.

4. Heat up the mixture until it boils. Lower down the heat but do not turn off the heat. 

5. Fill up half of the mould with the mixture. Put 1 egg yolk (can be either the orange flavored egg yolk or the carrot flavored egg yolk) into each mould.

6. Fill the rest of the mould fully.

After filling up the mould with the soya jelly and also the egg yolks

7. Chill the mixture and mould in the fridge for at least 4 hours.

8. Remove the jelly from the mould using a toothpick.

The soya filling finally with egg yolk inside

  Kev says it's quite difficult to judge these fillings on its own. Most importantly is the taste when it is combined with the outer layer and also the yolks. I did this in different blog post because you can actually mix and match the different egg yolk and jelly mooncake outer layer flavors. It might just give you a surprise.

Ratings:

Kev ★★★☆☆

Bunny ★★★☆☆