For Mango Filling: Wash sago pearls and soak in ¼ cup water for 5 minutes. Drain in a colander.
Pour 1 cup of hot water over the sago pearls in the colander. Drip dry and set aside.
In a pot, bring water, sugar and jelly powder to a boil. Once the mixture starts to bubble, turn off the heat and stir in the sago pearls, condensed milk, mango puree and fresh mango cubes.
Pour into round tart moulds and leave to set completely.
For White Jelly Skin and Assembly: Bring the first four ingredients to a boil. Lower heat and add in the condensed milk and coconut milk, stirring continuously until mixture starts to bubble. Turn off heat immediately.
Pour a 1/2cm layer of jelly skin mixture into a round jelly mooncake mould. Let is cool until it is almost set (3/4 set), then place a prepared mango filling in the centre of the mould.
Top up with the jelly skin mixture and let it set completely before chilling in fridge for a further 30 minutes.
Unmould mango jelly mooncake and keep refrigerated until ready to serve.
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