Step 1

To make the filling, combine the agar agar powder and honey into a small saucepan and stir to combine.

Step 2

Add the coconut milk and then stir again, making sure that all the ingredients are combined.

Step 3

Bring it to boil over a low heat and let it boil for at least a minute.

Step 4

Remove from heat and then add the mango puree. Stir to combine.

Step 5

Pour evenly into six muffins tins and leave to set for about 15 minutes.

Step 6

In the meantime, make the outer layer by combining the agar agar powder and honey in a saucepan, then stir to combine.

Step 7

Next add the coconut milk to the dry ingredients and stir to combine, making sure that all the ingredients are combined.

Step 8

Next bring the coconut milk mixture to a boil over low heat and then let boil for at least a minute.

Step 9

Add the vanilla extract to the coconut milk and then stir to combine.

Step 10

Immediately fill about 1/3 of the moon cake molds with the coconut milk.

Step 11

Let the moon cake molds sit for about 5 minutes so that the coconut milk will cool and firm slightly. The coconut milk should be tacky and still warm. Don’t let it sit any longer, as the mixture will get firm fast and become impossible to pour.

Step 12

When the coconut mixture has cooled and firmed slightly, next you can add the mango filling.

Step 13

Using a knife loosen the edges of the mango filling from the muffin tin.

Step 14

Place one filling in the center of each moon cake mold.

Step 15

Stir the coconut mixture to make sure that it’s still smooth and warm. You don’t want any lumps or it won’t pour smoothly.

Step 16

Next spoon the coconut mixture over the mango filling in the moon cake molds. Make sure the coconut mixture fills in any open spaces.

Step 17

Let the moon cake mold sit at room temperature until they are no longer hot and then transfer them to the fridge to chill.

Step 18

Once they are chilled they are ready to serve.