Mango Jelly Mooncake

Mango Jelly Mooncake (8 to 10 pcs)

Ingredient :

For filling :

A: (do not cook)
3tsp lemon juice
200g fresh whipping cream
100g mango thick puree

B: 250ml water
80g caster sugar
3tsp agar-agar powder

For exterior skin :

C: 450ml water
70g caster sugar
3tsp agar-agar powder
20g custard powder

D: (do not cook)
150g fresh whipping cream
150g evaporated milk
100g mango thick puree
1tsp mango essence


Method :
Stir filling ingredient (A) together. Set aside.
Cook filling ingredient (B) over medium heat till boils. Turn to low heat, cook for another 2-3 minutes. Add in no. (1) and beat together. Pour into smaller moulds. Leave to cool, keep chilled till well-set. Unmould and set aside.
Bring ingredient (C) to a boil, lower heat to small. Cook for few minutes. Pour in ingredient (D) and combine well.
Spoon no. (3) into jelly mould till one-third full. Place in no. (2), spoon in remaining no. (3) to the brim/gap. Leave to cool, keep chilled and serve.