3 ½ tbsp water
2/3 cup UHT milk
1 tsp agar-agar powder
50g Philadelphia cream cheese, softened
For the kiwi skin (makes 5 round or square moulds):
1 cup water
2 ½ tsp agar-agar powder
2 pandan leaves, knotted
80g kiwi puree (fresh kiwi fruit blended with ¾ cup water)
1 tbsp condensed milk
3 ½ tbsp thick coconut milk
½ tsp green coloring
For Cheese Filling: Bring all the ingredients, except the cheese, to boil.
Soften Philadelphia cheese by beating with a hand whisk or electric beater before adding it to the boiling liquid. Stir continuously with a hand whisk to avoid lumps.
Remove from heat, pour into round tart moulds and set completely before use.
For Kiwi Skin: Bring the first four ingredients for the kiwi skin to a boil in a pot.
Lower heat and add the rest of the ingredients. Stir gently to incorporate the ingredients well.
When it starts to boil, remove from heat at once.
To Assemble Mooncake: Prepare five plastic mooncake moulds, preferably round ones, and fill each mould with a ½ cm layer of the kiwi skin mixture.
Let it cool to the point of almost setting (3/4 set) before placing cheese filling in the centre. Gently pour in more kiwi mixture to fill up the mould.
Let it set completely. Then chill in the refrigerator for 30 minutes.
Knock the mould gently to remove the mooncake.
Refrigerate mooncakes until ready to serve.