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Preparation
40 minutes
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Cooking
25 minutes
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Difficulty
Easy
Mooncake with pandan jelly is incredibly fragrant and attractive, have you tried it yet? If not, today let’s get into the kitchen with TasteVN to make this delicious and unique cake for the upcoming Mid-Autumn Festival.
Ingredients for Corn Milk Mooncake with Pandan For 4 people
Corn 2 ears Unsweetened milk 300 ml Gelatin powder 10 gr Condensed milk 50 ml Pandan leaves 20 leaves Granulated sugar 200 gr Hot water 70 ml (70 – 80 degrees C)
How to choose fresh and delicious corn
- Choose ears of corn that still have fresh green husks, tightly covering the kernels inside.
- Prefer ears with soft, fresh corn silk and the stem not wilted.
- If you can see the kernels, choose those that are firm, plump, and evenly shiny.
Tools needed
Blender, pot, bowl, large bowl, spoon, sieve, moon cake mold,…
How to make Moon Cake with Corn Milk and Pandan Leaves
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Prepare the ingredients
First, remove the husks and silk from the corn, wash it thoroughly, and then use a knife to cut off the corn kernels.
For the pandan leaves, trim the ends, wash them thoroughly, and cut into small pieces about the length of one finger joint.
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Making corn milk
After cutting, you put all the corn and 200ml of water into the blender and blend for 1 minute until smooth.
Next, you strain the corn water through a sieve to remove the corn residue and obtain the corn milk.
Then, you put the corn residue back into the blender for a second blend, adding 220ml of unsweetened fresh milk to blend together, blending for about 1.5 minutes until both are well combined, then continue to strain the corn milk through a sieve, discarding the residue.
Once completed, you add about 80ml of unsweetened fresh milk into the corn milk pot, stirring gently to blend the milk into the previously mixed corn water.
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Making pandan leaf extract
You put the pandan leaves into the blender with 70ml of hot water at about 70 – 80 degrees Celsius, blending until very fine.
Then, pour the pandan leaf water through a sieve and discard the pandan leaf residue.
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Cooking Corn Milk Agar Water
Divide 200g of granulated sugar into 2 different bowls, each containing about 100g of sugar. In each bowl, add 5g of agar powder and mix well.
First, place the corn milk pot on the stove, adjust to medium heat, and stir continuously while heating. After about 5 minutes, the corn milk will start to heat up; slowly pour the sugar and agar mixture into the pot while stirring to ensure it completely dissolves into the corn milk.
Next, add 50ml of condensed milk and stir until the mixture starts to boil slightly, then turn off the heat.
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Cooking Pandan Leaf Agar Water
To make pandan leaf agar water, first place a pot on the stove, add 500ml of water, and bring it to a boil.
Once the water is boiling, gradually add the remaining sugar and agar mixture, stirring well to prevent lumps. When the agar water boils, turn off the heat.
Next, transfer the agar water to a bowl, mix it with pandan leaf extract to create the pandan leaf agar mixture.
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Pouring into molds
First, pour the corn milk jelly into the mold first, depending on the size of your mold, you can pour a thin layer.
After about 5 minutes, when this layer of corn milk jelly has slightly set, continue to add the pandan jelly mixture.
Wait another 5 minutes, then pour another layer of corn milk jelly, wait an additional 5 minutes, and then pour a final layer of pandan jelly to complete this jelly pouring step.
After finishing, wait for the jelly to cool down a bit, then place it in the fridge for about 4 – 5 hours, and then you can enjoy it!
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Final Product
The mooncake with corn milk and pandan leaves after completion does not separate, the layers of different colors are very beautiful along with the distinctive aroma of corn and pandan leaves that are incredibly appealing.
When enjoying, the soft corn milk jelly, slightly sweet and a bit fatty, combined with the mildly sweet pandan jelly is extremely enticing and will definitely delight your family.
Tips for successful execution
- To ensure our cake is delicious, visually appealing, and does not separate, you should mix the sugar and agar powder before cooking with water.
- To prevent the layers of the cake from mixing together, after pouring the first layer, wait about 5 minutes for the surface of this layer to dry and harden before pouring the next layer.
- Or if you’ve let the bottom layer set too much, you can use the following tip: poke a hole in the bottom layer and then pour the next layer on top so that the two layers do not separate.
See more:
With just a little skill, you can complete the very eye-catching and delicious pandan jelly mooncake to surprise your family for the upcoming Mid-Autumn Festival. Quickly save the recipe and show off your skills.
