Jelly Yummy! 11 Jelly Mooncake Recipes You Should Follow

With the Mid-Autumn Festival around the corner (29 Sept), we can’t wait to get our hands on some delicious mooncakes! Traditional mooncakes may be irresistible and snowskin ones may add a soft touch to your mouth, but we think that jelly mooncakes are superior thanks to their sweet taste and unique flavours. So if you’re itching to learn how to make jelly mooncakes, we’re here to help. Here are some of the best jelly and agar-agar mooncake recipes in Singapore you should follow! 

What are jelly mooncakes?

As its name suggests, jelly mooncakes are mooncakes made of jelly, most commonly agar-agar. They are refreshing desserts that are best served chilled. The best jelly mooncakes in Singapore are usually filled with fruits like strawberries and durians. Other common fillings include vegetable-based ones like sweet potato and yam, as well as plant-based ones like pandan. Modern agar-agar mooncake recipes also include unique flavours like coffee and chendol. 

Fruit-based jelly mooncake recipes in Singapore 

1. Fruit Jelly Mooncake Recipe 

If you’re a fan of acai bowl recipes, you’ll love how there’s a wide variety of fruits such as kiwis, mangoes and strawberries in this jelly mooncake! As a popular jelly mooncake recipe in Singapore, it also promises to be a healthy option amidst all the feasting.

Prep time: 30 minutes
Freezing time: 4 hours
Servings: 12

Ingredients:

• 1 mango (diced)
• 2 kiwis (diced)
• 6 strawberries (diced)
• 1 dragon fruit (diced)
• 2 tsp agar-agar powder 
• 2 tsp jelly powder
• 150g sugar
• 1000ml water

Recipe:

1. Peel and dice the mango, kiwis, strawberries and dragon fruit 
2. Mix the agar-agar powder (available on Shopee Supermarket), jelly powder and sugar in a small bowl
3. Pour the sugar mixture into a pot filled with 1000ml of water. This forms the agar-agar mixture.
4. Stir well and boil the mixture until it bubbles. After which, pour the mixture into another cup and let it cool. 
5. Put the diced fruits into jelly moulds (available on Shopee Supermarket) and scoop the agar-agar mixture in each mould until full
6. Let it cool for awhile before refrigerating it for at least 4 hours

2. Dragon Fruit Agar-Agar Mooncake Recipe 

Hands up if you’re a fan of dragon fruits! Its deep pinkish red hue is not only pretty to look at, it tastes just as good too. Hence, it’s no surprise that dragon fruits are often incorporated into agar-agar jelly mooncake recipes in Singapore during the Mid-Autumn Festival.

Prep time: 1 hour
Freezing time: 2 hours
Servings: 4

Ingredients:

Mooncake ‘egg yolk’

• 1½ tsp salt
• 1½ tbsp sugar
• 1 tsp agar-agar powder
• 90g water
• 60g mango flesh
• ½ tbsp lemon juice

Filling

• 45g dragon fruit flesh
• ½ tbsp cornstarch
• 1 tbsp water
• 1 tsp agar-agar powder
• 30g sugar
• 145g milk 

Mooncake skin

• 60g dragon fruit flesh
• 1½ tsp agar-agar powder
• 2 tbsp sugar
• 240g water

Recipe:

1. To make the ‘egg yolk’, mix the salt, sugar, agar-agar powder and water together and boil the mixture 
2. Add some lemon juice (available on Asia Farm SG Official Store) and mango flesh into a cup. Then, add in the ‘egg yolk’ mixture and blend.
3. Pour the mixture into round ice cube moulds (available on FOURETAW.sg) and freeze for 20 minutes
4. To make the filling, mix the cornstarch (available on Shopee Supermarket) with water and add in the dragon fruit flesh 
5. Mix the agar-agar powder, sugar and milk together and boil the mixture 
6. Add in the mashed dragon fruit flesh mix and bring to the boil again
7. Pour some dragon fruit filling into muffin cups (available on Shopee Supermarket) and add in the agar-agar ‘egg yolk’
8. To make the mooncake skin, mix the agar-agar powder, sugar and water together and boil it 
9. Add in the mashed dragon fruit and boil again. Once done, transfer the mixture to a measuring cup.
10. Pour some dragon fruit skin into jelly mooncake moulds, and add in the dragon fruit filling after
11. Refrigerate it for 2 hours or until fully set before unmoulding 

3. Chocolate Durian Jelly Mooncake Recipe 

You may have tried the best durian mooncakes, but have you ever wanted to learn how to make a jelly mooncake with both durian and chocolate? Simply follow this jelly mooncake recipe in Singapore!

Prep time: 45 minutes
Freezing time: 4 hours
Servings: 8

Ingredients:

Filling

• 60g durian
• 100ml water
• 100ml durian puree
• 50ml condensed milk
• 30g caster sugar
• 1½ tsp agar-agar powder
• 1 tsp jelly powder

Mooncake skin

• 3 tsp cocoa powder
• 430ml hot water
• 60ml condensed milk
• 50g caster sugar
• 2 tsp agar-agar powder
• 1½ tsp jelly powder

Recipe:

1. To make the filling, put some durian flesh into a cup and pour in 100ml of water. Blend the mixture.
2. Mix some hot water, durian puree and condensed milk (available on Shopee Supermarket) in a pot to boil 
3. In a separate bowl, mix the caster sugar, jelly powder (available on Shopee Supermarket) and agar-agar powder together
4. Pour the mixture (step 3) into the boiling pot (step 2) and stir well
5. Lower the heat and slowly pour the mixture into jelly moulds. Add in the durian flesh fillings then refrigerate it until it is set. 
6. To make the mooncake skin, mix the cocoa powder (available on Shopee Supermarket), hot water and condensed milk into a pot and boil 
7. In a separate bowl, mix the caster sugar, jelly powder and agar-agar powder together
8. Pour the mixture (step 7) into the boiling pot (step 6) and stir well
9. Lower the heat and slowly pour the mixture into larger jelly moulds. Add the mooncake fillings (from step 5) into it.
10. Refrigerate it for 2 hours or until fully set before unmoulding 

Vegetable-based jelly mooncake recipes in Singapore 

4. Sweet Potato Agar-Agar Mooncake Recipe 

When it comes to the agar-agar jelly mooncake recipes in Singapore, it’s hard to exclude one with sweet potato fillings. This root vegetable boosts gut health and eye vision so it’s definitely a top choice. Learn how to make a sweet potato jelly mooncake today!

Prep time: 30 minutes
Freezing time: 3 hours
Servings: 4

Ingredients:

Mooncake ‘egg yolk’

• 10g split mung beans
• 40g pumpkin flesh
• ¾ tsp agar-agar powder
• ⅛ tsp salt
• 80g water

Filling

• 50g sweet potato
• 160g plain water
• ⅛ tsp salt
• 40g sugar
• ½ tbsp agar-agar powder

Mooncake skin

• 450g plain water
• 280g sweet potato puree
• 40g evaporated milk
• ½ tbsp agar-agar powder
• 35g sugar

Recipe:

1. To make the ‘egg yolk’, steam and soak the split mung beans and pumpkin in a pot over medium heat for 20 minutes
2. Mix it with some agar-agar powder, salt and water, then proceed to blend the mixture
3. Pour it into round ice cube trays and freeze for 15 minutes. Unmould and rinse with plain water once done.
4. To make the filling, peel and dice the purple sweet potato (available on IWantVeggies Flagship Store) and divide it into two sets (50g and 150g)
5. Steam the set of 50g sweet potato for 30 minutes until it is soft
6. Mix and boil the plain water, salt (available on Shopee Supermarket), sugar and agar-agar powder in a pot
7. Once cooked, add the agar-agar mixture with the steamed sweet potato. Blend the mixture until smooth.
8. Pour the sweet potato filling into muffin cups and add the ‘egg yolks’ until the total weight is 60g. Once done, freeze them for 20 minutes.
9. To make the mooncake skin, boil the set of 150g of sweet potato in hot water for 15 minutes. After that, measure out 280g of sweet potato puree.
10. Mix the agar-agar powder and evaporated milk in the sweet potato soup before bringing it to a boil over medium heat
11. Pour the agar-agar skin into jelly mooncake moulds, and add in the sweet potato agar-agar filling. 
12. Refrigerate it for 2 hours or until fully set before unmoulding 

5. Yam Taro Jelly Mooncake Recipe

Another popular purple filling in agar-agar jelly mooncake recipes in Singapore have got to be yam. As a great source of fibre, yam improves one’s blood sugar control so everyone can enjoy this dessert. Psst, these jelly mooncakes are on par with the best yam mooncakes!

Prep time: 45 minutes
Freezing time: 3 hours
Servings: 4

Ingredients:

Filling

• 75g taro (mashed)
• 30g purple potato
• 150ml water
• ½ tsp agar-agar powder 
• ½ tsp jelly powder 
• 30g sugar 
• 50ml coconut milk 

Mooncake skin

• ½ tsp agar-agar powder 
• ½ tsp jelly powder 
• 50g sugar 
• 100ml coconut milk 
• 400ml water 
• ¼ tbsp corn flour
• ½ purple potato powder

Recipe:

1. To make the filling, mash some taro and purple potato before boiling it in some water 
2. Mix it with the agar-agar powder, jelly powder, sugar and coconut milk (both available on Shopee Supermarket)
3. Let it cool for about three minutes before pouring it into jelly moulds and refrigerating it for an hour
4. To make the mooncake skin, mix the agar-agar powder, jelly powder, sugar, coconut milk into a pot of water and boil 
5. Add in some corn flour and purple potato powder then stir well
6. Fill the mixture halfway into jelly moulds before adding in the chilled fillings 
7. Refrigerate it for 3 hours or until it is fully set before unmoulding 

6. Red Bean Jelly Mooncake Recipe 

If you want a mix of the traditional red bean filling in some soft jelly mooncakes this Mid-Autumn Festival, you’ve come to the right place. Follow this best jelly mooncake recipe in Singapore for a sweet treat that promises a quick and fuss-free preparation! 

Prep time: 45 minutes
Freezing time: 3 hours
Servings: 8

Ingredients:

Filling

• 1 tsp agar-agar powder
• 1 tsp jelly powder
• 1 tsp corn flour
• 40g caster sugar
• 200ml water
• 100g red bean paste
• 60ml coconut milk

Mooncake skin

• 2 tsp agar-agar powder
• 1 tsp instant jelly powder
• 1 tsp corn flour
• 50g caster sugar
• 400ml water
• 100ml coconut milk
• Pink food colouring

Recipe:

1. To make the filling, mix the agar-agar powder, jelly powder, corn flour and caster sugar in to a pot with 200ml of water and stir well
2. Add the red bean paste (available on Yamakawasuper Official Store) and some coconut milk into the pot as it is boiling 
3. Cook until it is boiled before letting it cool and pouring the mixture into jelly moulds. Refrigerate it for about an hour before unmoulding them.
4. To make the mooncake skin, mix the agar-agar powder, jelly powder, corn flour and caster sugar in to a pot with 400ml of water and stir well
5. After boiling slightly, add in the coconut milk and two drops of pink food colouring (available on Shopee Supermarket)
6. Pour the agar-agar mixture into another set of jelly moulds, but fill it only halfway
7. Add the cooled red bean fillings into the moulds before pouring more agar-agar mixture over it
8. Refrigerate it for 3 hours or until it is fully set before unmoulding 

Plant-based jelly mooncake recipes in Singapore 

7. Pandan Jelly Mooncake Recipe 

Singaporeans love to eat pandan cakes but did you know that you can learn how to make pandan jelly mooncakes too? This best jelly mooncake recipe in Singapore ensures that you’ll have a pandan treat that’s sweet and mild with a subtle undertone of rose and almond. 

Prep time: 1 hour
Freezing time: 4 hours
Servings: 6-8

Ingredients:

Mooncake ‘egg yolk’

• 2 carrots
• 400ml water
• 1 tsp agar-agar powder
• 1 tsp jelly powder 
• 40g caster sugar 

Filling

• 200ml water
• 60ml coconut milk
• 1 tsp agar-agar powder
• ¼ tsp jelly powder
• 60g caster sugar
• 40ml evaporated milk 

Mooncake skin

• 20g pandan leaves 
• 300ml water
• 200ml evaporated milk
• 1 tsp agar-agar powder
• ¼ tsp jelly powder
• 60g caster sugar

Recipe:

1. To make the ‘egg yolk’, blend the carrots until it becomes carrot juice
2. Mix the carrot juice with agar-agar powder, jelly powder and caster sugar in a pot on low fire
3. Once dissolved, pour the mixture into a circle ice cube tray and refrigerate it for about 30 minutes
4. To make the filling, mix the agar-agar powder, jelly powder, corn flour and caster sugar in to a pot with 200ml of water and coconut milk and stir well
5. Add in some evaporated milk (available on Shopee Supermarket) and cook with low fire until it dissolves 
6. Pour the mixture into jelly moulds and add the ‘egg yolks’ in, before refrigerating it for an hour 
7. To make the mooncake skin, cut the pandan leaves into small strips and blend it along with some water
8. Pour the blended mixture into a pot and mix it with evaporated milk, agar-agar powder, jelly powder and caster sugar. Boil it on low heat.
9. Once the powder is dissolved, pour the mixture into a larger jelly mould before adding the ‘egg yolk’ and pandan filling in 
10. Refrigerate it for 3 hours or until it is fully set before unmoulding 

8. Matcha Agar-Agar Mooncake Recipe 

As a common ingredient incorporated into many desserts, matcha definitely has a distinct flavour that we’re all in love with – and matcha mooncakes are no different! Follow this easy agar-agar jelly mooncake recipe in Singapore for a yummy green treat.

Prep time: 30 minutes
Freezing time: 1 hour
Servings: 4

Ingredients:

Mooncake ‘egg yolk’

• 10g split mung beans
• 40g pumpkin flesh
• ¾ tsp agar-agar powder
• ⅛ tsp salt
• 80g water

Filling

• ¾ tsp matcha powder
• 115g red bean paste
• 25g sugar
• 1¼ tsp agar-agar powder
• 100g water

Mooncake skin

• ½ tbsp matcha powder
• 350g milk
• 1 tbsp water
• ½ tbsp agar-agar powder
• 30g sugar

Recipe:

1. To make the ‘egg yolk’, steam and soak the split mung beans and pumpkin in a pot over medium heat for 20 minutes
2. Mix it with some agar-agar powder, salt and water, then proceed to blend the mixture
3. Pour it into round ice cube trays and freeze for 15 minutes. Unmould and rinse with plain water once done.
4. To make the filling, add the matcha powder (available on Shopee Supermarket), red bean paste, sugar and agar-agar powder into a pot of water and mix well
5. Boil the mixture over medium heat before blending it with a blender (available on Shopee Supermarket)
6. Pour the filling mixture into muffin cups and add the ‘egg yolks’ until the total weight is 60g. Once done, freeze them for 20 minutes.
7. To make the mooncake skin, mix some matcha powder and milk (available on Shopee Supermarket) into a pot of water 
8. Thereafter, add some agar-agar powder and sugar and boil the mixture over medium heat until the powder is dissolved 
9. Once dissolved, pour the mixture into a larger jelly mould before adding the ‘egg yolk’ and matcha filling in 
10. Refrigerate it for 30 minutes or until it is fully set before unmoulding 

9. Butterfly Pea Flower Jelly Mooncake Recipe 

For the uninitiated, butterfly pea flowers are a plant-based ingredient that is commonly used in herbal teas. So if you’re up for a strong mooncake flavour this Mid-Autumn Festival, all you have to do is follow this best jelly mooncake recipe in Singapore!

Prep time: 1 hour
Freezing time: 4 hours
Servings: 8

Ingredients:

Mooncake ‘egg yolk’

• 200ml fresh orange juice
• 80g sugar
• 5g agar-agar powder

Filling

• 400ml yoghurt drink 
• 80g sugar
• 5g agar-agar powder

Mooncake skin

• 20g butterfly pea flower
• 600ml water
• 400ml water from canned lychees
• 80g sugar
• 13g agar-agar powder

Recipe:

1. To make the ‘egg yolk’, mix some orange juice (available on Shopee Supermarket), sugar and agar-agar powder into a pot and boil it over medium heat
2. Stir the mixture and let it cool for a short while before pouring it into round ice cube trays. Refrigerate it for 30 minutes thereafter.
3. To make the filling, mix the yoghurt drink with sugar and agar-agar powder in another pot and boil it over medium heat
4. Pour the mixture into jelly moulds and add in the ‘egg yolks’. Refrigerate it for another 30 minutes thereafter.
5. To make the mooncake skin, add some butterfly pea flowers in a cup of water and soak for 30 minutes
6. Once done, add the butterfly pea flower into a pot with the water from a pack of canned lychees (available on Shopee Supermarket)
7. Add sugar and agar-agar powder in and boil the mixture over medium heat
8. Remove the butterfly pea flowers and pour the mixture into a larger jelly mould before adding the ‘egg yolk’ and filling in 
9. Refrigerate it for 2 hours or until it is fully set before unmoulding 

Other jelly mooncake recipes in Singapore 

10. Coffee Cheese Jelly Mooncake Recipe 

Coffee and cheese don’t sound like a pair made in heaven but trust us, it is! This coffee and cheese jelly mooncake recipe in Singapore promises nothing but the best of both worlds for those with a sweet tooth and those who prefer something more bitter this Mid-Autumn Festival.

Prep time: 45 minutes
Freezing time: 4 hours
Servings: 6

Ingredients:

Mooncake ‘egg yolk’

• 35g orange 
• 25g carrot 
• 115ml water 
• 15g sugar 
• ½ tbsp agar-agar powder

Filling

• 300ml milk
• 50g cream cheese 
• 55g sugar 
• 1 tsp agar-agar powder 

Mooncake skin

• 350ml milk 
• 25g sugar
• 1¾ tsp agar-agar powder 
• 120ml black coffee

Recipe:

1. To make the ‘egg yolk’, blend the orange, carrot, water and sugar in a blender until it becomes a juice
2. Drain out the pulp and pour the juice into a pot along with agar-agar powder
3. Boil the mixture and let it cool for a short while before pouring it into round ice cube trays. Refrigerate it for 30 minutes thereafter.
4. To make the filling, mix the cream cheese (available on Shopee Supermarket)
5.  milk, sugar and agar-agar powder in another pot and boil it over medium heat
6. Pour the mixture into jelly moulds and add in the ‘egg yolks’. Refrigerate it for another 30 minutes thereafter.
7. To make the mooncake skin, add some milk, sugar, agar-agar powder and black coffee (available on Shopee Supermarket) in a pot and boil the mixture over medium heat
8. Pour this mixture into a larger jelly mould before adding the ‘egg yolk’ and filling in. Pour more of the mixture to cover the ‘egg yolk’ after. 
9. Refrigerate it for 3 hours or until it is fully set before unmoulding 

11. Chendol Jelly Mooncake Recipe 

As a popular local dessert, Singaporeans sure love chendol! Throw in this jelly mooncake recipe in Singapore and you’ll be in a food paradise in no time. Once you’re done, you can try out these chendol recipes too!

Prep time: 30 minutes
Freezing time: 4 hours
Servings: 4

Ingredients:

Mooncake ‘egg yolk’

• 2 tbsp caster sugar
• ⅛ tsp salt 
• ¾ tsp agar-agar powder 
• 200ml water 
• 2 tbsp evaporated milk
• Orange food colouring

Filling

• 1 tbsp agar-agar powder
• 75g caster sugar 
• 2 tsp corn flour 
• 150ml coconut milk
• 2 tbsp evaporated milk 
• 225ml water 
• 150g chendol

Skin

• 1½ tbsp agar-agar powder 
• 1½ tbsp jelly powder
• 45g caster sugar 
• ½ tsp salt
• 300ml coconut milk 
• 4 tbsp evaporated milk 
• 1 tbsp corn flour 
• 120g gula melaka 

Recipe:

1. To make the ‘egg yolk’, mix the caster sugar, salt, agar-agar powder into a pot of water and boil it over medium heat
2. Add evaporated milk and two drops of orange food colouring (available on Wheat) into the mixture 
3. Once boiled, let the mixture cool before pouring it into round ice cube trays. Refrigerate it for 30 minutes thereafter.
4. To make the filling, mix the agar-agar powder, caster sugar, corn flour, coconut milk and evaporated milk in another pot of water 
5. Add in the chendol (available on ckhfoodtrading) and boil it over medium heat
6. Pour the mixture into jelly moulds and add in the ‘egg yolks’. Refrigerate it for another 30 minutes thereafter.
7. To make the mooncake skin, add some agar-agar powder, jelly powder, caster sugar, salt, coconut milk, evaporated milk, corn flour and gula melaka (coconut sugar) (available on Shopee Supermarket) in a pot and boil the mixture over medium heat
8. Pour this mixture into a larger jelly mould before adding the ‘egg yolk’ and filling in 
9. Refrigerate it for 3 hours or until it is fully set before unmoulding 

Yummy jelly mooncakes recipes in Singapore for a Jell-O treat! 

Now that you know how to make jelly mooncakes, it’s time to impress your loved ones this Mid-Autumn Festival 2022! Alternatively, shop for jelly mooncakes at our Shopee Mooncake Fair where exclusive deals and flash sales await. Apart from agar-agar mooncake recipes, you can also follow these easy mooncake recipes for other yummy Mid-Autumn treats. Otherwise, beat the heat with these easy slushy recipes and coconut shake recipes which are refreshing thirst quenchers. Don’t forget to purchase all the ingredients you need from Shopee Supermarket today!