Kaya Chendol Mooncakes

By Chef Lisa Leong

ck  200 gm. chendol
ck  360 ml. water
ck  4 tsp. agar-agar powder
ck  1 tsp. instant jelly powder
ck  130 gm. sugar
ck  250 gm. thick coconut milk
ck  4 tsp. agar-agar powder
ck  40 gm. gula melaka
ck  200 gm. Frezfruta Kaya
ck  400 ml.warm water
ck  200 gm. thick coconut milk
ck  For filling: Put all the ingredients together into a pot and bring to boil.
ck  Pour into small chwee kueh moulds and let it set.
ck  For skin, mix all the ingredients and put into a pot and bring to boil.
ck  Pour some skin mixture into desired mooncake mould and let it half set.
ck  Put ready fillings in the center.
ck  Pour balance of skin mixture over, till it reaches the bri of the mould.
ck  Chill till well set in the fridge before serving.