Jump to Recipe Jump to Video Print Recipe

The Mid-Autumn Festival is synonymous with mooncakes, and today we’re introducing a creative twist: Pomegranate Jelly Mooncakes.

These treats are not only easy to make but also offer a refreshing, bouncy texture with a hint of coconut that melts in your mouth—a unique way to enjoy the holiday.

Unlike traditional mooncakes such as wuren mooncakes, lotus paste egg yolk mooncakes, or even modern versions like air-fried mooncakes and pandan mooncakes, this recipe requires no baking at all.

With just two simple steps, it’s even easier than making steamed pumpkin mooncakes or purple sweet potato mooncakes. Plus, these mooncakes are low in calories, so you can indulge without guilt.

Ingredients:

1 Fresh Pomegranate: Choose vibrant, juicy pomegranates for the best flavor and a beautiful appearance.
150 ml Coconut Water: Adds a rich coconut aroma and enhances the flavor of the jelly.
20 g Sugar: Balances the tartness of the pomegranate.
20 g Agar agar Powder: Provides the jelly’s signature bouncy, chewy texture.

Instructions:

1. Prepare the Pomegranate:

Slice the pomegranate in half, being mindful not to lose the juice.
Gently remove the seeds and place them in a bowl. Opt for full, unbroken seeds to keep the mooncakes visually appealing.

2. Make the Jelly Mixture:

In a small pot, pour in 150 ml of coconut water and 20 g of sugar. Heat on low until the sugar is fully dissolved.
Add 20 g of agar powder, stirring constantly to ensure it fully dissolves without clumping.
Continue heating until the mixture comes to a gentle boil. The agar will dissolve completely, and the liquid will thicken slightly.

3. Combine and Set:

Prepare your mooncake molds—whether traditional round shapes or playful designs. Place the pomegranate seeds into the molds.
Pour the coconut water and agar mixture over the seeds, filling the molds evenly.
Let the mooncakes sit at room temperature until the jelly sets, which may take a few hours depending on the temperature. Once fully set, carefully unmold the mooncakes.

Highlights:

Simple to Make: These Pomegranate Jelly Mooncakes are quick and easy to prepare, requiring just two main steps. Even if you’re not a skilled cook, you’ll be able to whip up these mooncakes with ease.
Unique Texture: The smooth, bouncy jelly combined with the burst of pomegranate seeds creates an exciting mix of textures. The coconut and fruity flavors blend perfectly, offering a refreshing bite with each mouthful.
Beautiful Presentation: The vibrant red of the pomegranate seeds set against the translucent jelly makes these mooncakes a visually stunning treat—perfect for sharing or gifting to loved ones.
Accessible Anytime: With just a few basic ingredients, these mooncakes are easy to make at home. You don’t need any specialized tools or advanced techniques to enjoy a delicious, homemade version of this Mid-Autumn Festival classic.

This Mid-Autumn Festival, treat yourself to these unique Pomegranate Jelly Mooncakes and add a touch of sweetness to your celebrations. Let the taste of these refreshing, beautifully crafted mooncakes bring joy and togetherness to your holiday.

Print Pin

Homemade Pomegranate Jelly Mooncakes: A Refreshing Mid-Autumn Delight

The Mid-Autumn Festival is synonymous with mooncakes, and today we’re introducing a creative twist: Pomegranate Jelly Mooncakes.

These treats are not only easy to make but also offer a refreshing, bouncy texture with a hint of coconut that melts in your mouth—a unique way to enjoy the holiday.

Course Dessert

Cuisine Chinese

Calories 340kcal

Ingredients

1 Fresh Pomegranate: Choose vibrant juicy pomegranates for the best flavor and a beautiful appearance.
150 ml Coconut Water: Adds a rich coconut aroma and enhances the flavor of the jelly.
20 g Sugar: Balances the tartness of the pomegranate.
20 g Agar agar Powder: Provides the jelly’s signature bouncy chewy texture.

Instructions

Prepare the Pomegranate:

Slice the pomegranate in half, being mindful not to lose the juice.
Gently remove the seeds and place them in a bowl. Opt for full, unbroken seeds to keep the mooncakes visually appealing.

Make the Jelly Mixture:

In a small pot, pour in 150 ml of coconut water and 20 g of sugar. Heat on low until the sugar is fully dissolved.
Add 20 g of agar powder, stirring constantly to ensure it fully dissolves without clumping.
Continue heating until the mixture comes to a gentle boil. The agar will dissolve completely, and the liquid will thicken slightly.

Combine and Set:

Prepare your mooncake molds—whether traditional round shapes or playful designs. Place the pomegranate seeds into the molds.
Pour the coconut water and agar mixture over the seeds, filling the molds evenly.
Let the mooncakes sit at room temperature until the jelly sets, which may take a few hours depending on the temperature. Once fully set, carefully unmold the mooncakes.

Video

Nutrition