Lychee Jelly Mooncakes
These Lychee Jelly Mooncakes are sweet, light, jiggly, and refreshing. The jelly is infused with lychee syrup and naturally gets its vibrant pink color from dragon fruit. A great vegan, gluten-free, and dairy-free dessert for the whole family to enjoy.
Servings: mooncakes
Ingredients
- 1 can lychee
- 2 1/2 tsp (5 gr) agar powder
- 1 1/2 tsp (5 gr) jelly powder
- 2 cups (500 ml) water
- 1/2 cup (100 gr) rock sugar or granulated sugar
- 12-15 small cubes red dragon fruit
Instructions
- Brush the jelly mooncake molds with water. This stops the cooling jelly from sticking to the surface of the mold, allowing the set jelly to slide out smoothly without breaking.
- Strain the lychees from the can and reserve the syrup. I got 1 1/2 cups (360 ml) of lychee syrup. If you have less, you can add more water until the syrup reaches the required amount.
- Break each lychee into 2 or 3 parts with your hands and place them into molds. Set aside.
- In a saucepan, add agar powder, jelly powder, and lychee syrup. Stir until well incorporated. Add water and rock sugar.
- Cook over medium heat while stirring constantly until the sugar is dissolved and the mixture boils. Turn off the heat. Remove any foam on top.
- Pour the jelly mixture into the molds, filling each about 3/4 full. Remove any air bubbles on top with a spoon. Reserve 1/4 of the jelly mixture for the pink layer.
- Allow it to cool until the top part of the jelly liquid forms a thick film (Do not wait for the jelly to set completely or the next layer will not stick well together)
- Make the pink jelly layer. In a saucepan, add red dragon fruit to the remaining jelly mixture. Cook over medium heat while stirring until the mixture boils. Turn off the heat. Remove air bubbles with a spoon.
- Strain the jelly mixture with a strainer and discard the dragon fruit.
- Touch the top of the first lychee jelly layer with your finger to check if it has formed a film. Pour the pink jelly mixture over the back of a spoon on top of the first layer to prevent the hot liquid from piercing through the layer. Remove air bubbles with a spoon, if any.
- Cool the jelly completely at room temperature. Chill in the fridge for at least 2 hours.
- To unmold, insert a toothpick on the edge to create an air gap to help the jelly release. Flip the mold onto a large plate to release the jelly. Serve chilled.
Notes
You can substitute the red dragon fruit with other food colorings, like dried roselles for red color and dried blue butterfly pea flowers for blue color.
If you don’t have jelly powder, you can substitute it with 1 teaspoon (2 gr) agar powder. Please note that the jelly will have a denser texture and will not be bouncy.
Nutrition
Serving: 1mooncake | Calories: 59kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 15g | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.2mg
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