As a traditional Singaporean Chinese, I love to celebrate the different Chinese festivities like Chinese New Year in Jan/Feb, Qing Ming prayers in April, eating ba-zhangs during Dumpling festival in May, eating mooncakes in August for the Mid-autumn festival, and also tang yuens for Winter Solstice in December.
I grew up watching my Mum wrap ba-zhangs (rice dumplings), and during Mid-Autumn ä¸ç§‹èŠ‚, tasting the different flavours for Mooncakes is a must in our household! Double-yolk, single yolk, nuts, lotus paste etc etc, you name it!
This year, I decide to try my hands on introducing my children to a new flavour they've yet to try:
Milo and Milk agar agar mooncake.
First and foremost, you will need the jelly moulds, which you can get for cheap at Kitchen Capers, Block 71, #01-531 Kallang Bahru Road Singapore 330071.
It's very easy to find this place from my home, I drive down PIE from East, then exit Kallang Bahru and it's on my right already.
Block 71 is like a heartland mart and Kitchen Capers is beside the hawker.
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You see! Lotsa baking and cooking stuff at super cheap prices. |
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Any 3 for $5. |
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My kids always my Number 1 food-tester for any new stuff I cook. |
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Verdict: two thumbs up! (Actually I ish asked Ashton to pose like that... muahahahaha.) |
For the mooncake on the left, I had initially wanted to make a "yuen yang" pattern but then poured the Milk layer too late and most of the Milo layer had already hardened. Will try again next attempt. |
Milo and milk agar agar mooncake (no bake) recipe:
Milo layer:
1 sachet plain agar agar powder 500 ml water 2 sachets 3-in-1 Milo powder
Milk layer:
1 sachet plain agar agar powder 500ml water 100ml evaporated milk (not condensed milk as condensed milk is too sweet)
Mix all powders well in a mixing bowl and bring to boil over slow fire. Pour into jelly mould. Let it sit and cool.
*2 sachets of the agar agar powder can make 2 moulds (total 8 jellies)
Meanwhile, you cook the Milk layer and pour on top of the Milo layer once the milo layer is semi-cool (when you gently shake the mould, the liquid should shake but when you touch the top, it forms a little dry film, something like a bowl of Campbell soup left sitting for some time).
Once you complete the different layers, you can pop them into the refrigerator and let it set.
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P.S. Another Mom blogger has shared a similar recipe before:
Easy peasy lemon squeezy right?
Happy Mid-Autumn festival in advance! :)