Recipe Ingredient
- 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
Instructions
- 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 well-chilled 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.
