Rose lychee mooncake.

Adapted yet again from Ellena Guan's mooncake recipe, I made some rose lychee jelly mooncakes last week and they were a hit.

I used BOH's Lychee with Rose teabags from the Seri Songket series. Adding milk to the tea, I thought, further highlighted its fragrance. I loved this flavour and would definitely make it again.

Rose Lychee Jelly Mooncake (makes 6 small mooncakes)

For the filling:

2 rose lychee teabags

200 ml milk

4 tbsp sugar

3 g agar agar powder

3 lychees, halved lengthwise

1. Cook milk over low heat, placing teabags in the milk to infuse for 3 minutes.

2. Add in sugar and agar agar powder. Boil mixture for at least 1 minute.

3. Pour mixture into 6 muffin cups (need not to fill as much as making plain mooncake filling since lychee will make up for the volume). Place each lychee slice in every cup. Let cool, then chill for 10 minutes.

For the skin:

150 ml canned lychee syrup

250 ml milk

50 g cream cheese

2 tbsp sugar

6 g agar agar powder

1. Boil syrup, milk and cream cheese. Stir until smooth.
2. Add in sugar and agar agar powder. Boil mixture for at least 1 minute. Strain mixture.
3. Line the bottom of 6 mooncake moulds using the jelly skin mixture, then chill for 5 minutes. Keep the remaining mixture warm.
4. When the jelly in mould is firm enough, scratch the surface using a skewer. Then, carefully place the filling into each of the mould, before covering the filling with the remaining skin mixture.
5. Chill for at least 30 minutes before unmoulding the jelly.