煎露椰糖燕菜月饼 Cendol Gula Melaka Jelly Mooncake (with homemade cendol)

够历，够历。。

我。。还在玩月饼。

一发不到不可收拾的地步，
只是对百花齐放的月饼念念不忘而已。

这款极具南洋风味的燕菜月饼，

如此难以抗拒，

因为马六甲椰糖太香了。

我如果没有以牛奶替代椰浆，
不是香到不得了？哈哈。。夸张呀?!?!

我挤到太细，搅拌时很容易被割断。

煎露椰糖燕菜月饼 食谱取自Fendi
煎露食谱取自Fendi

食谱有少许更改。以下份量可以做8小粒内馅，模具如图的四粒燕菜月饼。

煎露 (Cendol) 内馅 Filling:

燕菜粉 2小匙
2 tsp Agar-agar Powder 

即用jelly粉 1/2小匙
1/2 tsp Instant Jelly Powder

水175ml
175ml water

自制cendol 100g
100g Homemade Cendol

赤砂糖 40g （这个份量不太甜）
40g Brown Sugar (add more sugar if you prefer sweeter)

香兰叶 2 片
2 Pandan Leaves

椰浆 62ml
62ml Coconut Milk

全脂牛奶 63ml
63ml Full Cream Milk

椰糖外层 Gula Melaka Mooncake Skin:
燕菜粉 3小匙
3 tsp agar-agar powder

水 300ml
300ml water

马六甲椰糖 80g
80g Gula Melaka 

香兰叶 2片
2 Pandan Leaves

椰浆 100ml
100ml Coconut Milk

全脂牛奶 100ml
100ml Full Cream Milk 

做法 Method：

1）先预先将cendol 内馅的材料用慢火煮热，放入模具待冷后放入冰箱冷藏待用。
Bring ingredients for filling to a boil in a pan. Boil in lower heat. Stirring continuously. Pour mixture into round tart moulds. Leave it to set completely before removing them from the mould. Set aside for later use.

2）接着再将椰糖外层的材料用慢火煮热，倒入1/3的椰糖燕菜糊到模里，稍凝固后，再放入一块cendol 内馅，然后再加椰糖燕菜糊至满模即可。放入冰箱冷藏凝固。
Bring ingredients of mooncake skin to boil in a saucepan over a low heat until gula melaka dissolves. Stirring continuously. Pour 1/3 of jelly mixture into mooncake mould, allow to cool until almost set. Place a piece of cendol filling in the center of the mould, top up with more jelly mixture and allow to set completely. Keep refrigerated until ready to serve.

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.