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International Recipe : Cappuccino Cheese Jelly Mooncake


For cappuccino cheese filling:

  • 3 ½ tbsp water
  • 2/3 cup UHT milk
  • 50g sugar
  • 1 tsp agar-agar powder
  • 50g Philadelphia cream cheese, beat with hand whisk or
  • electric beater to soften

Equipment: round tart moulds


  1. In a pot, bring the first four ingredients to a boil. Add softened cream cheese and stir continuously with a hand whisk to prevent lumps. Turn off heat.
  2. Pour into round tart moulds. Let it set completely before chilling in the fridge a further 30 minutes.

Coffee jelly skin (makes 5):


  • 1 ¾ cup water
  • 70g sugar
  • 2 ½ tsp agar-agar powder
  • 2 ½ tsp instant coffee (mixed with 3 ½ tbsp hot water)
  • 1 tbsp Kahlua coffee liquor (optional)
  • 1 tsp coffee emulco


  1. In a pot, bring the first three ingredients to a boil. Turn off heat and add coffee granules. Kahlua and coffee emulco, stirring continuously.
  2. Pour a ½ cm layer of coffee jelly mix into round moulds. Allow to cool until almost set (3/4 set).
  3. Place prepared cappuccino cheese filling in the centre of the mould. Top up with the coffee skin mixture and allow to set completely before chilling in the refrigerator for another 30 minutes.
  4. Unmould and refrigerate until ready to serve.


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Last Modified: 11/27/11.