Strawberry Jelly Mooncake

Ingredients:

Filling:
55 grams water
125 grams UHT milk
55 grams sugar
5 grams agar-agar powder
55 grams whipping cream

Strawberry jelly skin:
250 ml. water
80 grams castor sugar
11 grams agar-agar powder
100 grams strawberry, hulled
150 ml. water
1 tbsp. evaporated milk
3 tbsp. thick coconut milk
1/8 tsp. red food coloring
1 tsp. biji selasih, soaked to soften
plastic mooncake moulds and round tart molds

Procedure:

Filling: Bring water, sugar, milk and agar-agar powder to a boil. Reduce the heat and simmer until sugar and agar-agar have dissolved. Add whipping cream and stir continuously with a hand-whisk. Remove from flame and continue to stir to prevent lumps from forming. Pour into tart moulds and leave aside to cool. Chill in the refrigerator until it is completely set.
Jelly skin: Put strawberries and 150ml water in a blender. Blend until fine, then set aside. Bring water, sugar and agar-agar powder to a boil. Reduce the heat and add strawberry mixture, evaporated milk, coconut milk, coloring and biji selasih. Cook over a gentle heat until mixture comes to almost a boil again, then turn off the heat. Wet the plastic mold and pour in the strawberry agar-agar mixture to fill about half the mold. Leave it to cool slightly until it almost sets. Put a piece of prepared filling in the center. Use a fork and lightly scratch the surface of the filling and fill up with the strawberry agar-agar mixture again and let it set completely before chilling in the refrigerator for 1–1 ½ hours. Knock the mold gently to dislodge the jelly mooncake. Keep refrigerated until ready to serve.