Date Lotus Jelly Mooncakes 枣泥菜燕月饼

After having making both baked and snowskin mooncakes last week, there was still some leftover date lotus paste left. Putting nothing to waste, and having only 150g paste left, I just made it as a filling in the jelly mooncake. I boiled red dates and dried longan for the outer layer. I love the end result. The jelly mooncake was just lovely, it was transparent and looked like crystal They were just refreshing and very fragrant. Great to make these jellies as a giveaway gift and also a perfect dessert for the warm weather.

Date Lotus Jelly Mooncakes

Ingredients:
Date filling jelly - makes 7
150g date lotus paste
250ml water
20g sugar
1tsp agar agar powder

Combine all the filling ingredients in a small pot and bring to boil at medium heat. Stir with a hand whisk until date lotus paste dissolved. Off heat and stir for another minute. Then pour evenly into 7 muffin cups and place in the refrigerator to set for about 15 minutes.
Remove filling jelly from cup, using a sharp knife to scrape the jelly on both sides, this will makes the jelly stick together. Set aside for later use.

Mooncake skin - makes 4
700ml water
50g red dates
20g dried longan
60g rock sugar
1 + 1/4tsp agar agar powder

In a pot, combine water, red dates, dried longan and rock sugar together to boil and simmer for 20 minutes under low heat with lid on.
Pass water mixture through a sift and use spoon to press out the excess water from the red dates and dried longan.
Measure water mixture to 450ml into a pot together with agar agar powder and bring to boil at medium heat, stirring continuously with a hand whisk. Turn off heat and stir liquid mixture for another 1 minute. Keep warm.
Pour red dates liquid mixture into mooncake mould, about 1/2 cum high and let it cool to semi-set,about 30 seconds to 1 minute. Place the filling jelly into it and warm up the remaining red dates liquid mixture. Then pour the hot liquid over the filling jelly to full.
Allow jelly to set completely and keep jelly refrigerated until ready to serve.

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枣泥菜燕月饼

材料：（约7个）

枣泥内陷

150克枣泥莲蓉

250毫升水

20克细糖

1茶匙菜燕粉

将所材料不停的搅拌煮滚，搅致枣泥莲蓉融化。熄火在搅拌约1分钟。然后平均倒入7个玛芬杯内。收进冰箱约15分钟致凝固。
从玛芬杯取出枣泥内陷，用刀子轻刮两面，这样两者才互相粘在一起。备用。

月饼皮做法：（约4个）

700毫升水

50克红枣

20克龙眼干

60克冰糖

1 + 1/4 茶匙菜燕分

材料：

将水，红枣，龙眼干，冰糖及冰糖一起煮滚，盖上盖以小火焖煮20分钟。
然后过滤，用汤匙把红枣和龙眼干挤压出多余的水分。
量出450毫升的红枣龙眼水和菜燕粉到煲里，以中火不停搅拌煮致滚。熄火继续搅拌1分钟，保温。
将红枣龙眼水倒入4个菜燕模子，约1/2cm高，待凉致半凝固约30秒-1钟。把一快枣泥内陷放在上面，然后再加热剩余的红枣龙眼水，倒入在枣泥内陷上致掩盖整个月饼模子。
待冷后，收进冰箱致凝固即可享用。