Milk Tea Jelly Mooncakes

Adapted fromthis recipe for mango coconut jelly mooncakes:

Milk Tea Cream Filling:
3/4 ts. agar agar powder
1 cup half and half (or full cream) sweetened with erythritol or a few drops of stevia
1 black tea bag or 1 tbs. loose-leaf black tea

Mix cool liquid with agar agar until combined, then bring to a boil over low heat and simmer for one minute, stirring. Turn off the heat and add one bag of black tea (one tablespoon of loose tea) and let steep for three minutes, or longer depending on how strong of a tea flavor you prefer. Remove the tea bag or strain out the leaves, and pour the liquid into small round molds (cupcake liners could work) while still hot (agar agar will set at room temperature, while gelatin won't set until chilled). Make sure the molds are small enough to allow the set filling to fit inside the mooncake molds while still leaving enough space for the outer jelly. Allow filling to chill at room temperature or in the fridge until set.

"Brown Sugar" Jelly Outer:
3.75 ts. agar agar powder
2.5 cups liquid (of your choice) sweetened with stevia/erythritol and flavored with a few drops of molasses

Mix cool liquid with agar agar powder until combined, then bring to a boil over low heat and simmer for one minute. Pour into mooncake molds, filling only 1/4 to 1/3 of the way full. Let set, then add the cooled filling on top. Add the still-warm brown sugar jelly over top to fully immerse the milk tea filling and fill the mooncake molds to the brim. Set at room temperature (30-ish minutes depending on how large the mooncakes are, and how chilly your kitchen is) or in the fridge. Carefully remove and serve. (No need to loosen from molds using heat, agar agar sets much more firmly than gelatin, so it should remove rather easily.)




  • You can use any sweetener you like here, but since it is not needed for structure or mouthfeel, I recommend stevia because it is lowest in calories. (DO NOT use sucralose/Splenda or aspartame/Equal, google their toxicity)


When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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