Hello my fellow Local Guides!
The Mid-Autumn Festival is just around the corner. It is the Chinese version of American Thanksgiving. It falls on the 15th day of the 8th lunar month, which is October 1st this year to celebrate the harvest season. The celebration takes place when the moon is full, which is believed to be a symbol of reunion, prosperity, and harmony. There’s even a special snack for this occasion: mooncake. Therefore, maybe most of you will be more familiar with Mooncake Festival.
Although Mid-Autumn Festival is Chinese festival, but it is also celebrated in East and Southeast Asia countries, such as Japan (Tsukimi), Korea (Chuseok), and Indonesia, especially by Chinese-Indonesians. We don’t have autumn season, but the spirit of Mooncake Festival can be felt here, as many food businesses sell various mooncakes, for example in Gloria Chinatown Market. People also take this opportunity to send mooncakes to family members, friends, and colleagues.
But aside from discussing the original mooncake, which is difficult to make, I would like to share a unique and easy recipe that combines jelly-based mooncake with local taste. It’s Cendol Jelly Mooncake!
Cendol is a typical Sundanese drink formerly made from rice flour and served with palm sugar and coconut milk
Ingredients for egg yolk jelly:
1/2 tsp agar-agar powder
1/2 tsp jelly powder
2 tbsp sugar
1/4 tsp salt
Orange food coloring
2 tbsp milk
200 ml water
Ingredients for cendol jelly filling:
1 1/2 tsp agar-agar powder
1 tsp jelly powder
4 tbsp sugar
100 gr cendol
50 ml thick coconut milk
250 ml water
Ingredients for palm sugar jelly skin:
2 tsp agar-agar powder
1 tsp jelly powder
100 gr palm sugar
30 ml thick coconut milk
450 ml water
Cooking method:
- Place all the egg yolk jelly ingredients in a pan. Mix well and bring it to a boil. Then, pour into egg-yolk ice cube mould. Let it cool until set.
- Place all the cendol jelly filling ingredients in a pan, except cendol. Bring it to a boil and stir well. Reduce to low heat, add in cendol, mix well. Then, pour into muffin cup and gently place in an egg yolk jelly into each muffin cup. Let it cool until set.
- Place all the palm sugar jelly skin ingredients in a pan. Mix well and bring it to a boil. Then, pour some of the mixture into jelly mooncake mould.
- Add in cendol jelly filling. Pour in more palm sugar jelly mixture until fully filled. Let it cool.
- Chill in the fridge for at least 1 hour until fully set.
- Unmould and you are ready to serve it
The jelly mooncake turned out beautifully and very yummy too. You can be creative by using any jelly flavor you like. It would be a unique gift to your loved ones on this special occasion.
Happy Mid-Autumn Festival to everyone who is celebrating!
#monthlytopic of September 2020 - Sweets in your region @HiroyukiTakisawa
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pasti asyik banget ya lagunya sampai ingin dinyanyiin haha