Lychee with Rose & Almond Tea Agar Agar Mooncake with Beancurd Centre

Methods and Directions

• Combine all the ingredients for the beancurd centre in a saucepan.
• Bring to a boil, then turn down the flame and leave to a simmer for 5 minutes.
• Pour into small rounded moulds to a shallow depth and leave to set.
• Meanwhile, combine the tea, sugar and agar agar powder in a saucepan and stir well.
• Bring it to a boil and turn flame down to let it simmer for 5 minutes.
• Pour a layer of the tea mixture into the mooncake mould until it reaches one-third up the side of the mould.
• Leave it to set (about 15 minutes) until semi-firm (slightly wobbly).
• Meanwhile keep the remaining tea mixture warm in the saucepan to prevent it from setting.
• Place the set soybean agar agar disc in the middle of the semi-firm tea agar agar in the mooncake mould.
• Pour over with the remaining tea mixture to completely cover the soybean centre.
• Leave to set completely, chill then unmould.