Taro and Coconut Agar Mooncakes / Banh Trung Thu Thach Khoai Mon Nhan Dua
This Taro and Coconut Agar Mooncakes (Banh Trung Thu Thach Khoai Mon Nhan Dua) recipe makes wonderful homemade treats for celebrating the Mid-Autumn Festival. Hearty taro surrounds a sweet coconut milk filling to make these beautiful snack cakes. A twist on the traditional mooncakes, these scrumptious cakes require no baking and use agar agar, a vegetarian jelly, to give them structure. The Taro and Coconut Agar Mooncakes are a lot of fun to make. Make a batch to enjoy at home or to gift to your family and friends for the Mid-Autumn Festival holiday. Enjoy!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 1 cup coconut milk
- 1 Tbsp agar agar powder
- 1/2 cup sugar
- 4 cups water, (divided)
- 3/4 cup coconut milk
- 2 Tbsp agar agar powder
- 10 oz taro root
- pinch of salt
- 1/2 cup sugar
- 2 tsp vanilla sugar, (or 1 tsp vanilla extract)
- 2 Tbsp sweetened condensed milk
- purple/violet food coloring, (optional)
- 12 cavity silicone molds / mooncake molds, (3.5 oz / 100 g capacity)
- 12 cup mini-muffin pan
Instructions
- 1
Making the Coconut Filling
- 2
In a medium saucepan, add the water, coconut milk and agar agar powder. Combine well. Let rest for 15 minutes.
- 3
Heat the mixture over Medium heat stirring constantly until it comes to a gentle boil. As soon as the mixture boils, add the sugar and combine together. Skim off any foam from the top and discard. Reduce the heat to Low and continue cooking for another 2-3 minutes.
- 4
Spoon the hot coconut mixture into mini-muffin cups filling each cup three-quarters full, approximately 1 1/2 Tbsp mixture.
- 5
Let rest at room temperature until solid, approximately 10-12 minutes. Using a small spatula, gently remove the filling from the pan. Set aside for now.
- 6
Making the Taro Shell
- 7
In a large saucepan, add 2 cups water, the coconut milk and agar agar powder. Combine well. Let rest for 15 minutes.
- 8
Chop the taro root into small pieces.
- 9
Transfer the chopped taro into a medium saucepan. Add the remaining 2 cups water and a pinch of salt.
- 10
Over Medium High heat, bring everything to a boil. Once it comes to a boil, reduce the heat to Medium Low. Skim off any foam and discard. Cook until the taro is soft, approximately 10-12 minutes.
- 11
Transfer the cooked taro and liquid into a blender. Blend until the taro is no longer visible and the mixture is smooth, approximately 15-20 seconds.
- 12
Heat the mixture (prepared in the first step) over Medium heat stirring constantly until it comes to a gentle boil. When the mixture boils, add the sugar, vanilla sugar and condensed milk. Combine together. Add the pureed taro and combine until smooth. Cook over Medium Low heat for another 3-4 minutes, stirring constantly so the bottom doesn't burn.
- 13
Add the purple food coloring and mix well.
- 14
Making the Mooncakes
- 15
Spoon the hot taro mixture into the mooncake molds filling each one-third full, (approximately 1 1/2 Tbsp mixture). Let rest at room temperature until solid, approximately 8-10 minutes.
- 16
Add the coconut filling (prepared earlier) centering each piece in the mold.
- 17
Fill the molds with the hot taro mixture. Pop any large bubbles with a toothpick.
- 18
Let rest a room temperature until solid, approximately 1 - 1 1/2 hours.
- 19
Refrigerate the mooncakes until it's time to serve.
- 20
Serving the Mooncakes
- 21
Gently stretch and press down on the silicone mold to release the mooncakes. Invert each mooncake onto a flat surface.
- 22
Cut the cakes into bite-sized pieces and enjoy with hot tea.
- 23
Cover and store any remaining cakes in the refrigerator for up to 5 days.