Osmanthus Longan Jelly Mooncakes
A healthier version of mooncakes: these Osmanthus Longan Jelly Mooncakes feature a lightly sweetened osmanthus jelly studded with osmanthus flowers, goji berries, and longans. Plus, they are gluten-free, dairy-free, and vegan-friendly.
Servings: mooncakes
Ingredients
- 2 3/4 cups (660 ml) water, divided
- 2 tbsp (5 gr) dried osmanthus flowers
- 1/2 cup (100 gr) rock sugar or granulated sugar
- 2 1/2 tsp (5 gr) agar powder
- 1 tsp (3 gr) jelly powder
- 2 tbsp (15 gr) goji berries
- 1 can longan
Instructions
- Steep osmanthus with 2 1/2 cups (600 ml) of hot water for 5-10 minutes.
- Strain the osmanthus tea into a saucepan. Reserve 2 tsp of strained osmanthus for later.
- In a small bowl, mix agar powder and jelly powder with 1/4 cup (60 ml) of water. If you add the powder directly to the hot osmanthus tea, it will clump. You should dissolve it in room temperature water. Add the mixture to the saucepan. Stir until well combined. Add rock sugar.
- Strain the longan and reserve the syrup. Add 1/2 cup (120 ml) of longan syrup to the saucepan.
- Heat the saucepan on medium heat until the sugar is dissolved and the mixture boils.
- Turn off the heat. Add goji berries and 2 tsp osmanthus. Stir until combined. Set aside.
- Brush the jelly mooncake molds with water. This stops the cooling jelly from sticking to the surface of plastic, allowing the set jelly to slide out smoothly without breaking.
- Add 3 longans into each mold cavity.
- Allow your jelly mixture to cool slightly before transferring it to the molds. You can speed this process up by using an ice bath for the pot. Cooling the mixture will prevent the osmanthus from sinking to the bottom.
- Carefully divide the jelly mixture between the molds.
- Chill for at least 2 hours or until the jelly is set.
- Press the sides of the mold to loosen the edges of the jelly. Flip the mold onto a large plate to release the jelly. Serve chilled.
Nutrition
Serving: 1mooncake | Calories: 66kcal | Carbohydrates: 17g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 23mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 14g | Vitamin C: 16mg | Calcium: 2mg | Iron: 0.04mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.