Lychee Agar Agar Mooncake

Filling Ingredients:

1 can Lychee (drain and keep syrup)

1 Pkt Nata De Coco (drain)

400ml Syrup from lychee

45g Sugar

3 tsp Gelatine powder

100ml Fresh milk (to be added last)

Boil all the above ingredients and keep stirring it for about 5 mins at medium heat.
Leave heat and add in milk, stir well and pour in the grinded Lychee and Nata De Coco, add a little rose pink colour, mix well and pour into a 9" cake tray to set.
After the filling is set, cut to required size. Use a small knife roughly scratch the surface lightly.

Skin Ingredients

750ml Lychee Drink

20g Agar agar powder (1 1/2 packet) + 1 tsp gelatine powder

210g Sugar

750ml Fresh milk (to be added last)

Boil all the above ingredients and keep stirring it for about 5 mins at medium heat.
Leave heat and add in milk, stir well. (Optional ~ add 1/2 tsp lychee essence)
Pour some white liquid into moulds.
Place one piece of filling in each mould, then fill up the moulds.
Put the moulds in the fridge to set.