Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Longan and Osmanthus Jelly Mooncakes
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- Level: Easy
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 24 mooncakes
These jelly mooncakes are lightly sweet and refreshing, a jewel-like addition to a Mid-Autumn Festival dinner table — or just a lovely snack or dessert on their own. The combination of honey-sweet longan fruit (similar to lychees), dried osmanthus flowers steeped into a tea and red goji berries is a popular one that’s often served as a jellied dim sum offering. In this version, it's molded in festive mooncake molds and set with just enough agar agar and konnyaku powders (both plant-based gelatin substitutes) to form shimmering cakes with a wonderful bouncy texture. Mooncakes are an important part of the Mid-Autumn Festival celebrated in China and throughout Asia, so much so that it’s sometimes referred to as the Mooncake Festival. Although the cakes are traditionally made with pastry baked around rich fillings, jelly versions have become popular with home cooks as an easier and lighter alternative. They’re also a fun way to use decorative mooncake molds any time of the year, and since they’re not set with gelatin, they’ll even be vegan if you seek out sugar that’s labeled vegan.
- Level: Easy
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 24 mooncakes
Ingredients
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Directions
Special equipment:
four 6-cavity silicone mooncake molds, each cavity about 2.5 inches in diameter and 1 inch deep- Soak the goji berries in a small bowl with enough warm water to cover until softened, about 20 minutes. Place four 6-cavity silicone mooncake molds on a work surface (each of the 24 cavities should be 2.5 inches in diameter and about 1 inch deep). Drain the goji berries and place 1 or 2 berries in every cavity. Set aside.
- Drain the longan into a colander set over a large bowl; reserve the syrup. Cut the longan fruits in half and divide them between the cavities of the mooncake molds with the goji berries. Set aside.
- Place 1 cup of the reserved longan syrup and 2 1/2 cups cold water in a medium saucepan. Set aside.
- Whisk together the sugar, agar agar powder, konnyaku powder and sea salt in a medium bowl until thoroughly combined. Whisk the sugar mixture into the longan syrup until the sugar is dissolved and the mixture is a bit cloudy. Stir in the osmanthus flowers and bring to a boil over medium-low heat, stirring constantly but gently in order not to create too many bubbles, until the mixture is translucent, slightly yellow and at a rolling boil, about 9 minutes. (Agar agar won’t activate until the mixture reaches a rolling boil.)
- Carefully divide the osmanthus mixture between the mooncake molds (about 1/4 cup for each cavity). Skim off any bubbles on the surface of the mooncakes with a spoon. Refrigerate until firm, about 1 hour. To serve, pop the mooncakes out of the molds and enjoy cold.
Cook’s Note
Agar agar powder, konnyaku powder and dried osmanthus flowers can be purchased online or in Asian markets. We provided specific brands for the agar agar and konnyaku powders as the setting power can vary between brands.
