Mango Jelly Chia Mooncake

Prep Time 30 mins
Total Time 1 hour
Serves 6 big or 28 small
Mango Filling
200g ripe mango, pureed
5 1/2 tbsp (82.5g) white chia seeds
1 tbsp (25mL) condensed milk

Jelly Skin
1 cup (250mL) carrot juice
2 cups (500mL) orange juice
5 tsp (13mL) agar-agar powder
2 tbsp (50mL) condensed milk
1/2 cup (100mL) coconut milk (make sure to get 100% coconut extract)

A healthy twist to the family-favourite Mooncake – best enjoyed with your family and friends during Mid-Autumn Festivities!

In a bowl mix together all mango filling ingredients. Mix to combine and set aside for at least 20 minutes for chia seeds to expand, stirring mixture occasionally. Wait 15 minutes before starting next step so that components are timed well for when needed.

Add carrot juice, orange juice and agar agar powder to a pot. On a medium heat bring to boil, stirring with a whisk for 1 minute. Turn off heat and add in the condensed milk and coconut milk. Stir continuously until well combine. (Leave mixture in hot pot to retain heat during next step, if heat drops mixture will harden quickly.

Pour enough jelly skin mixture into your mooncake moulds to cover base, about 1/2 cm. Leave to cool for a few minutes until 75% hardened. Spoon in mango filling, leaving space around edges and slightly below top. Pour in more jelly skin mix to completely fill moulds around mango filling.

Leave it to cool for 5 minutes. Once set, place in refrigerator to chill for about 20 minutes.
Carefully remove mooncakes from moulds and keep refrigerated until ready to serve.

Note: Experiment with different juices for a variety of bright colours.