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5 from 1 vote

Cendol Gula Melaka Jelly Mooncake with Custard "Yolk"

Course: Dessert
Keyword: Agar-agar, Cendol, Gula Melaka, Jelly, Jelly Mooncake, Mooncake
Servings: 8 x 125g jelly mooncakes

Ingredients

Custard "Yolk"

  • 25 g butter
  • 15 g castor sugar
  • 1 egg
  • 20 g milk powder
  • 10 g wheat starch or corn starch

Gula Melaka Jelly

  • 180 ml water
  • 70 g gula melaka/palm sugar
  • 1-2 pandan leaves knotted
  • 1 tsp agar-agar powder
  • ¼ tsp jelly powder
  • 100 ml coconut milk
  • pinch of salt

Coconut Cendol Jelly

  • 100 g cendol drained
  • 300 ml coconut milk
  • 500 ml water
  • 100 g castor sugar
  • 3 tsp agar-agar powder
  • ¾ tsp jelly powder
  • 1-2 pandan leaves knotted

Instructions

To Make Custard "Yolk"

  • Fill a double boiler with water, and bring water to a boil while you prepare custard mixture.
  • Cream butter and sugar until light and doubled.
  • Add egg and mix until well incorporated. The mixture will look like it is splitting but don’t worry, it will be fine after adding in the dry ingredients.
  • Add in milk powder and wheat/corn starch, then mix to combine.
  • Transfer mixture to a stainless steel bowl, and place onto double-boiler. Reduce to medium heat, and start whisking until mixture is smooth.
  • Cook on top of double boiler, stirring constantly with spatula until mixture no longer sticks to the back of the spatula. When the custard filling is cooked – it is solid and firmer in texture. Remove from stove.
  • Cover with layer of cling wrap and chill custard in fridge to set.
  • Remove custard from fridge and divide into 8 x 15g portions. Shape into round balls. Cover with cling wrap and let rest in fridge whilst you prepare your jelly.

To Make Gula Melaka Jelly

  • Chop gula melaka and place with water in a pan and bring to boil. Sieve to remove impurities.
  • Add agar-agar powder and jelly powder then stir to dissolve. Add pandan leaves and bring a simmer for 3-4 minutes. Remove pandan leaves.
  • Stir a pinch of salt into coconut milk, and add into jelly mixture. Stir constantly and bring up to a boil, then remove from heat immediately.

To Assemble Filling

  • Pour a thin layer of gula melaka jelly mixture into a smaller round jelly mould (diameter = 4cm).
  • Place custard “egg yolk” in the center.
  • Fill the mould with gula melaka jelly filling and refrigerate for approximately 20 minutes or until fully set.

To Make Coconut Milk Jelly

  • Combine coconut milk, water, sugar, agar-agar powder, jelly powder into a pot and mix well. Place knotted pandan leaves and stir constantly until agar-agar powder has fully dissolved. Bring to a boil then immediately turn off the heat.

To Assemble

  • If using fresh cendol in packet, drain cendol then place in a small bowl and cut/chop into smaller pieces.
  • Pour ½ cm layer of coconut milk jelly into plastic mooncake mould (diameter = 7.5cm) then spoon in some cendol pieces. Leave to cool until almost set.
  • Unmould gula melaka jelly filling onto a plate.
  • Place gula melaka filling into the centre of the mould. Pour in more coconut jelly mixture until mould is filled.
  • Using a small spoon, carefully spoon in cendol pieces on the sides. Allow to cool completely for approximately 15 minutes, before chilling the jelly mooncakes in the fridge.

To Serve

  • When fully set, unmould the jelly mooncakes. You could run a skewer through the sides of the mould or give both sides of the mould a slight squeeze to release. If not serving immediately, store jelly mooncakes in a container and keep chilled.