- 250 grams water
- 3 1/2 tablespoons sugar
- 1 teaspoon agar agar (powder)
- 2 pandan leaves
- 100 grams grass jelly (unsweetened, cut to strips)
- jelly (Tau Huay, Soya Milk)
- 500 grams soya milk (Nutri Soy, reduced sugar)
- 125 grams milk (Fresh)
- 45 grams sugar
- 2 teaspoons agar agar (powder)
- soya milk
- grass jelly
- agar agar (powder)
- jelly (mooncakes)
- For making grass jelly filling - use a round plastic cup that is smaller than the jelly mould.
- Boil water, sugar, agar agar powder and pandan leaves together in a pot at medium heat.
- Keep stirring mixture with a hand whisk until liquid boiled. Discard pandan leaves and off heat. Add grass jelly strips into it, stir well with a spoon for another minute.
- Pour grass jelly liquid into 12 plastic cups evenly and leave to set in fridge for about 15 minutes.
- For Tau Huay (Soya Milk) Jelly - mix all ingredients in a pot, bring to boil at medium heat.
- Keep stirring during the process so that it will not be burnt. Off heat and stir for another minutes.
- Pour some soya milk liquid into moulds till half full. Gently scratch set grass jelly filling with a sharp knife. This will make the agar agar jellies stick together.
- Place one piece of grass jelly filling in each mould, then fill up the mould with soya milk.
- Cool and chill jelly mooncakes to set in the refrigerator