Instructions
- Put the water, sugar, agar-agar powder and pandan leaves right into a pot and boil over high temperature for around a few minutes. Reduce heat to medium, adding the coconut milk, custard powder and food colouring and prepare until it boils. Switch off heat.
- Pour the jelly mixture right into a ball ice-cube tray and canopy the tray having a heavy object. Leave jelly to create completely before unmoulding.
To create filling:
- Put the quinoa and 40ml water right into a pot and prepare until quinoa is fluffy. Put aside.
- Put the remaining water and palm sugar right into a small saucepan and boil until sugar dissolves, adding the agar-agar powder, salt and pandan leaves. Provide a boil, stirring continuously. Add some quinoa, coconut milk and custard mixture. Provide a boil then immediately switch off heat.
- Pour mixture in to the round tart moulds and put a jelly yolk in every center. Let it set completely.
To create jelly skin:
- Blend the pandan leaves with water then sieve the mix. Pour right into a pot over high temperature. Add some castor sugar and agar-agar powder and produce to some boil. Reduce heat then stir within the remaining ingredients having a wire whisk until mixture begins to bubble. Remove from heat and then leave to awesome slightly.
To create mooncake:
- Pour singleOr2cm layer of jelly skin mixture in to the plastic mooncake mould. Leave to awesome until almost set. Pour in another one to two tablespoons jelly skin mixture then convey a prepared cendol quinoa filling in to the center from the mould. Top with increased jelly skin mixture and let it set completely before chilling the mooncakes inside a fridge.
- For everyone, operate a bamboo skewer with the sides from the mould, then unmould the mooncakes. The mooncakes could be stored for approximately five days inside a fridge.
Recipe notes
Do note that you'll also require a ball ice-cube tray, 9 to 10 round tart moulds (6cm across, 2.5cm tall), and plastic mooncake jelly moulds.