Jelly Mooncake with Durian and Salted Egg

 

Jelly Mooncake with Durian and Salted Egg Paste

This unique take on the traditional mooncake is a refreshing, no-bake dessert that's perfect for a hot day. The soft, fragrant yellow jelly, infused with a hint of coconut, encases a rich and creamy durian paste filling with a surprising, savoury bite from the salted egg yolk. It’s a delightful fusion of modern technique and classic Asian flavours.

Ingredients

• Jelly Outer Layer:
• 10g agar-agar powder⁵
  
  
• 100g sugar
• 500ml water
• 200ml coconut milk⁶
  
  
• 1/2 tsp yellow food colouring (or a pinch of turmeric powder for natural colour)
• Durian Paste Filling:
• 200g durian flesh (from fresh durian)
• 2 salted duck egg yolks, steamed
• 20g sugar
• 10g agar-agar powder⁷
  
  
• 100ml water

Equipment

• Mooncake moulds (silicone or plastic)⁸
  
  
• Small saucepan
• Whisk
• Measuring cups and spoons

Instructions

1. Prepare the Salted Egg Yolk:
• Steam the salted duck egg yolks for about 10-15 minutes, or until cooked through.⁹ Let them cool.
  
  
• Chop or mash the steamed yolks into small pieces. Set aside.
2. Make the Durian Paste Filling:
• In a small saucepan, combine the 10g agar-agar powder, 100ml water, and 20g sugar. Whisk to dissolve the sugar and agar-agar.
• Bring the mixture to a gentle boil over medium heat, stirring constantly until the agar-agar is fully dissolved.¹⁰
  
  
• Add the durian flesh and use a fork or whisk to break it up and mix it into the agar-agar mixture.
• Continue to stir until you have a thick, smooth paste. Remove from heat.
• In a separate bowl, mix the durian paste with the chopped salted egg yolk.
• Pour the durian paste into a small, flat dish and let it cool in the refrigerator until it is firm enough to handle.
• Once firm, cut the durian paste into small cubes or shape them into balls to fit inside your mooncake moulds.
3. Make the Jelly Outer Layer:
• In a clean saucepan, combine the 10g agar-agar powder, 100g sugar, and 500ml water.
• Bring the mixture to a boil over medium heat, whisking constantly until the agar-agar and sugar are fully dissolved.
• Turn off the heat and stir in the coconut milk and yellow food colouring. Mix well.
4. Assemble the Mooncakes:
• Pour a thin layer of the yellow jelly mixture into the bottom of each mooncake mould. This will form the top of your mooncake when unfolded.
• Place the moulds in the refrigerator for a few minutes to allow this layer to set slightly.¹¹ It should be just firm enough to hold its shape.
  
  
• Carefully place one of the prepared durian paste fillings in the centre of each mould, on top of the first jelly layer.
• Pour the remaining yellow jelly mixture over the filling, making sure to fully submerge it and fill the mould to the top.
• Let the mooncakes cool at room temperature for about 15-20 minutes, then transfer them to the refrigerator to chill for at least 2-3 hours, or until fully set.¹²
  
  
5. Unmoulding and Serving:
• To unmould, gently press on the sides of the silicone mould and the mooncake should pop out easily.
• Serve the jelly mooncakes chilled.

Tips for Success

• Agar-Agar vs. Gelatine: Agar-agar is a plant-based gelling agent that creates a firmer, less wobbly jelly than gelatine. It also sets at room temperature, making it ideal for this recipe.
• Whisking is Key: Whisk the agar-agar powder with the sugar and water before heating to prevent lumps. Continue whisking as it heats to ensure it dissolves completely.
• Layering Technique: The first layer of jelly should be only partially set before you add the filling. If it's too soft, the filling will sink; if it's too hard, the two layers won't stick together.
• Chilling Time: Do not rush the chilling process. The jelly mooncakes must be fully set and firm before you attempt to unmould them.¹³
  
  
• Variations: You can easily change the flavour of the jelly outer layer by substituting the coconut milk with fruit juice, or by adding different food colourings or natural extracts like pandan or rose.

Recipe Flavour Profile

This jelly mooncake is a delightful textural and flavour contrast. The outer jelly layer is cool, smooth, and has a subtle coconut aroma and a light sweetness. The filling is where the magic happens—a creamy, fragrant, and intensely sweet durian paste is met with the salty, slightly grainy, and pungent bite of the salted duck egg yolk. The rich sweetness of the durian is beautifully balanced by the savoury saltiness of the yolk, creating a truly memorable and addictive flavour profile. It's a dessert that is both familiar and exciting, perfect for those who love the bold flavours of Southeast Asia.