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!
In a medium saucepan, add the water, coconut milk and agar agar powder. Combine well. Let rest for 15 minutes.
Spoon the hot coconut mixture into mini-muffin cups filling each cup three-quarters full, approximately 1 1/2 Tbsp mixture.
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.
In a large saucepan, add 2 cups water, the coconut milk and agar agar powder. Combine well. Let rest for 15 minutes.
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.
Add the purple food coloring and mix well.
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.
Add the coconut filling (prepared earlier) centering each piece in the mold.
Fill the molds with the hot taro mixture. Pop any large bubbles with a toothpick.
Cover and store any remaining cakes in the refrigerator for up to 5 days.
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