I’m a pastry chef instructor and I have to compliment you on how well you teach your recipes. You don’t just give directions, you explain why it should be done that way. Thank you! I really appreciate the educational approach. 👏🏻👏🏻👏🏻
This is why I have tried so many of her recipes. My husband likes a lot of detail for recipes and says he would be happy to cook anything from her videos, she is very talented.
Information like "if your arms get tired you can take a break as long as the pot isn't on the stove" is so so helpful. Thank you! You really understand what people are looking for in a recipe.
Just made them this afternoon but I replaced the wheat starch by corn starch and the milk by coconut milk so it's gluten and lactose free and it worked! Thanks a lot for your receipe, big fan of your videos.
First time I've seen one of your videos, and just gotta say that your teaching style is phenomenal. So easy to follow, and you actually explained the "why" for everything. This is definitely going somewhere near the top of my to-do list, and if these turn out well I think I'll move on to the more complicated recipe you linked to early in the video. I look forward to seeing what other goodies you have on your channel, too!
This is a labor of love. I love custard filled desserts. We have a purple yam dessert here called Ube' and that would be perfect as a filling for these mooncakes 😁
I absolutely love how you show every step in details including how the texture changes and why every step is important! So often, I try recipes and freak out when the texture isn’t the same and end up not waiting enough.. I’m going to try your mooncake recipe tonight! I’m so excited!
Thank you for watching. I wish that you and your family, just like the round moon on Mid-Autumn Day, be bright and perfect. 中秋节快乐！ What is your favorite mooncake flavor? For those of you who want to buy the mooncake molds, here is the link - curatedkitchenware.com/products/hand-pressure-moon-cake-mould-with-16-pcs-mode-pattern-for-4-sets
I'm not exactly the best cook in the world, but I tried your recipe and it was amazing! I love how clearly and thoroughly you explain everything. Thank you for all the time and hard work you put into your videos, you're a great teacher!
Tried this recipe today and my kids love them. It's a kids friendly recipe. The custard is rich and milky. The texture of the snow skin is perfect. The recipe is a keeper.❤
I used to make these with my grandma all the time in china before she passed away, to anyone watching, these taste very good! You all should try them one day 😽
Never had a snowy moon cake. So pretty! And look so different than what I’m used to eating. The wrapper looks like they would have a similar taste and texture to mochi- which i love!
I’ve had both before and in my opinion mochi is chewier and stickier. Maybe because it’s pounded? Well you’re right in that there is some similarity in texture though. Interestingly, another popular type of moon cake is a baked red bean one, and to my knowledge a popular mochi flavour uses the same red bean paste filling. Though red bean moon cakes are even less sticky/chewy from my experience, so the flavour could be more similar but the texture would be more different.
That’s because of the glutinous rice flour. Now I have far less experience with mochi so take this with a grain of salt, but I’m pretty sure they pound the glutinous rice into flour and then pound the dough over and over before using it. My family tends to make our mooncakes with only the glutinous rice flour (which more or less sticks everywhere until we dust everything with starch) but she’s using other ingredients for her dough because of the reasons she’s giving.
@ecstaticly479 That’s difficult as the amount of grams it weighs depends on the ingredient itself. You’ll have to use a scale and measure how many tbsp/tsp you use then use that data for next time.
@ecstaticly479 The ingredients and instructions are in the description box. Google the amount of grams to ounces (example 30 grams to ounces) the answer will pop right up. I do it all the time. Even translate any language.
Definitely less intimidating than the traditional mooncake. Looks fun and oh so pretty. Just looking at all the available patterns of the mooncake press is fun too.
Thank you so much. I've always wanted to make Mooncake, but until now, I've been too intimidated to try. You explain things so well, and this looks so delicious I can't wait to make it!
I'm not really a cook/baker, at least not for three years when parents/landlords ruined the kitchen without fixing it. Anyway, you've inspired me in the first video but I've watched three now, well presented and nice tradition stuff, I've always wondered what these traditional cakes are and consist of. You're very good at explaining too, not patronising or overly explained or under explained. Very good, thank you so much for sharing x
This is so good! It finally clarifies what we all feel, "after 6 minutes it looks like nothing has happened", sometimes I feel like this, but it's good to know that something IS happening. Also thanks for the brands, I will have to try with something else as I live in Sweden. But it will still be interesting.
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Hello. I'm from Norway, but love everything asian. Did you find a way to make the mooncakes? What ingredients did you use? 😊 Did you find powdered milk, and condensed milkpowder? What about glutonius ricepowder?
Its easy to make at home! All you need is corn starch and regular flour. Sift one cup (120g) of regular flour plus 2 tablespoons (20g) of cornstarch together and scale up or down in that ratio and you're good to go.
I’ve made this two years in a row now and they’ve come out perfectly each time. The wrapper is so easy using your method. It takes me a really long time to get the custard to the right consistency (90 minutes) and I think it’s because my range’s lowest setting is too low. So I might experiment and up the flame a little higher and see it I can get it down to 30 minutes. Anyway the custard is so delicious too. My daughter devours these so quickly! Thanks Mandy.
This recipe looks like a lot of fun. I think I'll have my kids join in the process. Thank you for posting beginner level recipes for us that are no so inclined toward the culinary arts.
I tried this recipe and it's dellllliiiiciiiiooouuuss!! I've prepared it two times already! The first time I accidentally cooked the filling a little bit longer, maybe a minute and it had started to come apart. So in all panic I removed it and kept it in the container, I could observe that the butter was coming out as well and so I thought "Well, it was good trying". However, that more "pasty like" consistency helped me later when I was wrapping them, and they came out perfect! The second time, following the instructions by the second, I did obtain the soft consistency that can be appreciated in the video but, oh boy did I struggle wrapping it! And then that kind of spreaded to the wrap as well and made it soft too, as if it was a bit moist. The moon cakes then were a bit too flabby and lost a bit of the mould pattern. They were delicious however, just like the first time. I loved doing this because it turned out to be as easy as you made it look, and I'll be preparing dozens and dozens of these to eat non stop! Thank you so much!!
I never thought of making authentic Chinese cuisine in my home....but your videos are so inspiring that I want to make the recipes (I'm waiting for Ganesh Chaturthi to get over since we can't eat non veg now...then I'll make something!!) Wonderful videos and recipes!
I literally commented on someone's Mooncake video yesterday about how I wish I could make a Mooncake so I could finally try it and how much they cost etc. And today this recipe shows up in my recommended!... I wasn't even subscribed to you (until now)! Thank you for posting this easy recipe! :)
@@naomigwolfe8112 u can either ask your friend abt it or search on youtube, i dont have ocd myself im answering based on research i did, i bet ur friend would really appreciate it if u researched on it :)
This looks really delicious. I'm used to mooncakes with fillings that are chocked full of nuts and/or beans and such & this one seems just lovely and simple.
Truely the best cook i have ever seen......in sense of conversation, needs, requirements, showing the ingredient pa kets....... amazing........ thank you for that beautiful chef. I am emotionally touched 😭🤝
So happy you came out with a recipe for this style of mooncakes! Made your recipe last year and found the results to be utterly amazing. Unfortunately everyone else loved them just as much, so we've had requests from all the friends and family for another batch this year - with several specifically asking for a snowy version. Can't wait to give these a try! Any recommendations for a durian filling? A couple of peeps have asked for that with snowy skins.
The recipe works very well. I substituted corn starch for wheat flour. Feel free to do all types of filling😁. Also original measurements where 30 filling abd 20 moon cake skin but if you're a beginner you can do 25 and 25 to give you a slightly bigger wrapper, making it a lot easier. Thank you so much for sharing this recipe. I made a bunch to give away as midautumn festival gifts and plan to makes this a new tradition
I tried making this and I especially love the skin! Super soft & chewy. I keep my mooncakes in the freezer and take them out to thaw slightly when I want to eat them and the skin remains soft & tasty. I switched the custard filling out for lotus filling since a couple of people I made them for can’t eat eggs. But nonetheless, I enjoyed your recipe! Tip: it’s important to make sure you don’t “overcook” the snow skin in the microwave (1min total was all it took for my microwave, so please test yours before your pop yours in). With the microwave oven, you need to be careful with that. I made a mistake for that initially and my first batch of skin came out hard and impossible to mold.
I made these! I used medium eggs and the custard got to done before the flour cooked and it had a raw flour taste. Word to the wise. If using medium eggs, probably add an extra one. And taste your custard when you think it’s done. Everything else was amazing!!! Turned out beautiful. I will make again!
I'm so glad you choose to upload this video today! I'm planning to challenge snow skin mooncake for the first time tomorrow so it's nice to see a hands on demonstration (I already have a good idea of the baked one using the Peninsula Hong Kong recipe for the past few years)
"The wrapper doesn't need to be completely round unless you have OCD" I'm dead 💀 🤣🤣🤣 Thanks for sharing the recipe and explaining each step you were doing its really helpful
She said that it does not have to be perfectly circle, but a disorder such as ocd (obsessive compulsive disorder) will urge one to ensure it is perfectly done ie making it a perfect circle. :) Hope that helps.
I had a friend way back in elementary school named Jimmy. He was Vietnamese and brought mooncakes almost everyday with his lunch and one day offered me a piece. I've been hooked on them ever since. I'm German/Canadian and thought I've tasted everything. I live in Canada where people all over the world live here. I live in Toronto which is the most multi cultural city in the globe. You can travel the world without really leaving home. Cheapest thing you can do until you can afford to fly to multiple national countries. I want to fly to Munich, Germany soon to explore more of my heritage. Anyways, I love trying out different foods from different cultures but mooncakes were something I only ever heard of in shows where people travel to eat foreign food. So when my fourth grade friend Jimmy told me about mooncakes and offered to bring a piece for me I was excited. Years and years later I have never stopped craving for them. Jimmy always brought two mooncakes. One he always saved for me. He would offer me all kinds of little Vietnamese treats and foods and talk about the history behind them. That was so many years ago, and even today I can still remember the taste of those solid, yet soft, flaky and slightly crumsy little sweet mooncakes. I have not had a mooncake since leaving elementary school. It's torture to my tastebuds😅 I'm so happy to run into this video as I have been thinking about the mooncakes more often than ever lately.
Omg you are amazing at explaining !! Thank you thank you! I am mom to 2 mixed babies and I want to them to know their Chinese side and you are the best at explaining traditional recipes i have found so far ! I am trying your regular moon cakes recipe this week 🙃🙃 if I nail it maybe I’ll have the courage to try this one as well!
@@hankmoody9965 we been married for 10 years now and let me tell you not much Chinese families that we know cook a lot of traditional dishes. They are surprised I cook any at all when we invite people for dinner.
@@hankmoody9965 Unfortunately there is also a huge number of ethnically chinese people who in order to integrate into local culture and to fit in better often don't teach their children many traditions, this is something you see often in the US within many if not most migrant families. With originally Chinese people this can be very strong due to families wanting to distance themselves from their origins due to political trauma experienced by the older generation, as a result there are many young adults now who lack that connection and often simply don't know things like recipes either, or dances, music, art, et cetera
I just made this and it’s so good! I’ve tried other snowy skin custard mooncakes recipes before and they never taste good and the process tedious. This recipe is so simple and the custard is creamy. Love that you can make the skin in the microwave! This recipe is definitely a keeper.
These look so delicious and beautiful! I'm not that good at baking, but I will definitely be attempting this recipe in the future. Hopefully it goes better than my failed attempts at making mochi, haha!
My first visit here. I saw the thumbnail and was curious how you make these cakes that look too good to not admire for a time, but also look too good to not eat right away, wrongly thinking that I could never make them. So I watched to see your process. Your teaching is of the highest caliber, and your skilled artistry makes it all seem easy. If I had the moon cake press, I believe I could make some delicious and stunning mooncakes to delight friends and family. Without the mold, I could impress people with flavor until I got a mold, then they'd love to see the cakes for awhile before they eat all of them. I subscribed before the video was done! Thank you for enlightening me.
I'm making this for my friends who are visiting in from out of state and I appreciate this video so much! I don't know why but something about the way you explain it is just so much easier to understand then a lot of other tutorials.
My Asian friend wanted to show me some Asian food by cooking it together with me and picked this as our first recipe. I sure hope we will get it right haha. They look delicious!
I'm no pastry chef and usually when I try chinese cuisine is because my wife is celiac and lots of chinese recipes are gluten-free. This recipe is very easy and well explained. Also people mentioned that corn starch works. Good news for people in slavic countries is that potato starch (skrobia ziemniaczana, not potato flour! Nie mąka, skrobia!) works very well! Corn starch is not very popular in eastern europe but potato starch is common. Easy fix to make it gluten-free! Just finished making them, both filling and wrapper refrigerated overnight, both wife and daughter gobbled them up. Will be making them again in large quantities for Christmas to have with tea! A thousand times thank you!
this really feels like i'm watching TV as a kid back in the early 2000s, and this just came on while i was surfing channels. it feels so nice and educational.
I'm a baker myself and I thoroughly enjoyed watching your video! The way that you taught it, I feel like I could certainly do this myself! Thank you very much 🎉🎉🎉
Well... this is way beyond my cooking abilities haha! But if I ever am lucky enough to try mooncake I will appreciate how much work goes into it! thank you :)
I appreciate that you show exactly what brand and packaging you use. You are an amazing educator. The ability you have to answer the questions .I struggle with the terminology to ask questions
Hey Mandy, thank you so much for your recipe. I did mooncake recipe from "that channel", my family didn't like it. And this year i tried your recipe. It is big hit. Everyone...EVERYONE in my family said yummy. I don't even have chance to cut the mooncake for serving...they directly bite the whole mooncake. I already make this recipe for 2 times. Really wonderful. Thank you so much. ❤️❤️❤️
I’m going to give this a try. I am a very good cook but I am not at all a good baker so this will be a challenge! But who doesn’t like a challenge? Thanks, Mandy! Best TH-cam channel ever! Happy Mid-Autumn!
@@Coasterdude02149 Go for it! I thought I couldn't bake either. Then Covid hit and the stores ran out of bread and voila I'm a baker of many goods, my friend.
This showed up in my recommended and I am so happy I clicked it! Happy (Late) Mid-Autumn Festival! I really enjoyed watching you make these, your voice is very calming and your directions are very clear! I had Taro mooncakes this year, but I would LOVE to try these ones as well! I'll be saving this for the next celebration! 💖
Although Mid Autumn festival is over, I’m still going to make these mainly because I can eat moon cakes year round but because these are so pretty and can be made gluten free! There’s even a moon cake emoji! 🥮
Thank you for sharing this wonderful receipe ! I tried it today - it was a bit tricky to get all ingredients in germany and so I used corn starch instead of wheat starch. The microwave was about 450W and it took 3-4 minutes to get the dough done. It is very tasty and delicicous. Not the kind of sweet which we are used here. But I love it and recommend it to try to everyone. I will do it definititely again.
I tried this! It was extremely delicious, but it was slightly to sweet for my family and friends (i’m from singapore and we always go for the reduced sugar options!) i’ll try cutting down the sugar by 1/3 the next time i try this recipe❤!
Thank you for showing the packages! I get overwhelmed by the packaging at the store, and end up spending all day there! 😂❤ I’m sure the store owners don’t mind since I always leave with 3x more items than I planned!! 😅 my roommate wishes we had two kitchens just to store the ingredients😅😅😅😅
Thank you so much, I'm 14 and I've always wanted to make a moon cake for my family to try this is so easy to understand and I cant wait to try it. Again thank you so much
Gonna try this today! I will do a matcha filling by adding some green tea powder in the custard mixture! 😀 First time I tried, I thought I was going to fail because oil separated from the dough in the cooking process... But I continued to work it and final result was incredible!
Никогда раньше не слышал о лунном пироге, спасибо большое за рецепт с разъяснениями! Я немного умею готовить, но выпечку и сладости никогда не пробовал готовить, надеюсь, с помощью этого видео у меня что-нибудь получится. Ещё раз большое спасибо вам.
Thank you for posting this! Moon cakes always look so tasty, artfully molded, and special for autumn! These are impossible to find fresh in the US, I look forward to trying this recipe myself! (Definitely will be buying moon cake molds, the shape and design is really what sells it for me visually )
I made these and they turned out great!!! They were a huge hit with my friends. 😄 I'm not a baker or pastry chef by any means, but they still looked and tasted wonderful. Thank you so much for this awesome video! (Forgot to take a picture. 🙄 I'll try to remember next time.)
Made these today and I’m so excited to make again and possibly try new flavors! I went ahead and bought the mold/press because I’m hoping to try and make them for the next mid-Autumn! Thank you so much for sharing!! ☺️💙
Very impressed with the video. Explaining how and why things are done, adds so much more to the experience. Lessons learned can then be applied to other recipes. Also very pleased with the showing of the packages. This helps a lot with getting the correct ingredients from webshops or finding them locally among many other similar products.
I’m going to have to find the little Mooncake press (along with the packages of various necessary ingredients) - it adds the perfect finishing touch to this dessert! Thank you for your recipes, and for including some easier ones, which are not so challenging that I’m afraid to dive in and try them for myself! 😁🙏🏼💕
I saw another chef use peanut oil and lye water and lotus seed among other things , to make a lotus mooncake. His recipe was not convenient. He had me thinking it was impossible to make mooncake without lye water lol I didn’t know it could be so simple. Thank you for sharing this recipe I think I am going to try it!
im not qualified or experienced but i'd assume these store in the fridge for up to about a week or so at most. Most sweets like this tend to get worse after around 3 days and can go bad within a week. or at least stale. Probably best to make these and eat within a day or two
This is my first time seeing one of your videos and I dont have the ingredients or time to actually do the recipe but I love how this recipe is done. The ingredients measurements , steps and even reasoning for certain steps makes it really easy to understand!
thank you for such a tasty and easy to understand recipe! in Korean we celebrate that day as chuseok 추석 and the year I was born was on the full moon day of the 3 day chuseok autumn festival so it's an extra special time for my parents and I (^-^)
Wow thank you so much for this tutorial, I am away from my family most of the time and I haven't had a good mooncake for years except for the ones my ex gave to me, this is childhood to me and I will def give it a try, thank you so much!
Ah!! I’ve been looking for a delicious beginner recipe for moon cakes!!!!! I’ve wanted them ever since I was little, though they just have never been available locally!!! Definitely gonna be something I make soon!!!
I love this! It has such a refined yet wondrous method of cooking... and life hacks... and it involves cooking with a microwave where the microwave is actually better! Also, I wonder if you can have a caramel glaze on the top with a nice gentle non sweetened whipped cream center inside the custard to balance out the sweetness? Now I'm hungry XD
I liked the way you explained everything, detailed, the timing is just right, you are not in a hurry and most importantly is the list of ingredients and their exact measurements. Thanks for sharing. God bless.
I love your channel! Just made this recipe; it was my first time making mooncakes. It was delicious!!! My design didn’t stay pressed into the mooncake for long. How do I make my mochi less springy?
Great recipe, well explained! One thing though. it is OCPD, not OCD. People with OCD being aware and suffer from their syndrome - and it is not about perfection, but rituals and anxiety. Individuals with OCPD (Obsessive Compulsive Personality Discorder) praise perfection, order and rules unknowingly with such high demands that things even the purpose might become lost - at same time no suffering, but truly enjoying the process.
Okay after 4 attempts of trying to get the custard just right I finally did it. These turned out amazing, would recommend. (Also if anyone else is having the issue with custard thickening for me it helped to take it off the stove, let it cool, add more flower, and then after stirring, when I put it back on the stove I put the heat to high medium, it started to thicken up immediately.)
Ok, so. I just make them. I don't eat dairy products so I used coconut milk and coconut oil instead of butter. Also, I spread the custard in a thin layer and put it in the freezer so I didn't have to wait 3 hours. They are DELICIOUS! This recipe is amazing, thank you!
going to be making this tomorrow, I'm so excited, I love traditional style mooncake, and I love mochi and custard, so I just know this is going to be great
These look fantastic! I've always wanted to try mooncakes and these seem simple enough to be able to get right after a few tries. Does replacing the sugar with other sweeteners affect consistency of the dough/filling? I am diabetic and I want to keep these as sugar free as possible!
My moon cake press is arriving tomorrow. Thank you for a fantastic tutorial. You are a wonderful teacher. Your explanations are just right for beginners. Thank you again from Adelaide South Australia.
@@estelle2175 Traditionally it is pounded by synchronized hammers in a heavy bowl the size of a table. If you want to make mochi kneading it is close enough.
What she made is not very much like mochi since she added milk and sugar to the rice flour dough. Mochi is made from actual steamed sweet rice that is pounded down, which is why it is difficult to make. But the mooncake is very much a Chinese dessert overall and special item I think.
I really like how you explain your reasoning for including a certain ingredient. Most of the time with these things I'll be adding an ingredient and not have a clue what the point is
I’m a pastry chef instructor and I have to compliment you on how well you teach your recipes. You don’t just give directions, you explain why it should be done that way. Thank you! I really appreciate the educational approach. 👏🏻👏🏻👏🏻
Same here, how random! I've been watching her for years because of it
This is why I have tried so many of her recipes. My husband likes a lot of detail for recipes and says he would be happy to cook anything from her videos, she is very talented.
I'm a pastry chef and you're right on!
@@RowenBarbary lol seems all us pastry chefs watch the same channel yay!
I’m a chef in general but specialized in pastries when I was studying for my degree.
Information like "if your arms get tired you can take a break as long as the pot isn't on the stove" is so so helpful. Thank you! You really understand what people are looking for in a recipe.
_Showing the packages??_ girlllll this is amazing
Just made them this afternoon but I replaced the wheat starch by corn starch and the milk by coconut milk so it's gluten and lactose free and it worked! Thanks a lot for your receipe, big fan of your videos.
this sounds great, because im dairy free and ive been wondering if this recipe would work... what did u use to replace the condensed milk?
I need to know as well 😁😁
Also curious what was used for the milk powder substitute
@@hannaflora8494 condensed milk is mostly sugar so i just swapped it for agave sugar. Guess the taste is less milky but still great :)
I scrolled down to look for a substitute for the wheat starch, thank you! I wasn't sure if the gluten was necessary or just the starch
First time I've seen one of your videos, and just gotta say that your teaching style is phenomenal. So easy to follow, and you actually explained the "why" for everything. This is definitely going somewhere near the top of my to-do list, and if these turn out well I think I'll move on to the more complicated recipe you linked to early in the video. I look forward to seeing what other goodies you have on your channel, too!
Thank you for watching and hope you enjoy the mooncakes =)
Yassssss 🎉😢😂❤
This is a labor of love. I love custard filled desserts. We have a purple yam dessert here called Ube' and that would be perfect as a filling for these mooncakes 😁
Omg that sounds amazing
Omfg ur so right, ube goes with everything but imagine ube in mooncakes ! Im gonna have to try that out
Jasma made Ube Mooncakes! 👀 th-cam.com/video/ptx3nmQO7SI/w-d-xo.html
Where are you from Brentt please?
Do a video. I've never heard of it and I explore cultures through food. I'm in 'China' rightly now.
I absolutely love how you show every step in details including how the texture changes and why every step is important! So often, I try recipes and freak out when the texture isn’t the same and end up not waiting enough.. I’m going to try your mooncake recipe tonight! I’m so excited!
Thank you for watching. I wish that you and your family, just like the round moon on Mid-Autumn Day, be bright and perfect. 中秋节快乐！
What is your favorite mooncake flavor?
For those of you who want to buy the mooncake molds, here is the link - curatedkitchenware.com/products/hand-pressure-moon-cake-mould-with-16-pcs-mode-pattern-for-4-sets
My favorite is black bean and egg or shu style filled with taro.
mine is egg
Mid-Autumn Day Blessings to you and your family as well, Mandy!
My favorite flavor is egg.
Never had an authentic moon cake...I'm not that picky though! LOL ; )
Same to you and yours, Mandy!!!
Kiitos!
“These should be about 30g” * gets exactly 30.0g* 👁👄👁
She’s the best.
Only 1 decimal accuracy? ;)
Right? Was 26 point something, adds a piece, 30 exact! You can tell she definitely has had plenty of practice 😩💖
Asians. 🤷🏻♀️
@@Aerylithe ??
I'm not exactly the best cook in the world, but I tried your recipe and it was amazing! I love how clearly and thoroughly you explain everything. Thank you for all the time and hard work you put into your videos, you're a great teacher!
Tried this recipe today and my kids love them. It's a kids friendly recipe. The custard is rich and milky. The texture of the snow skin is perfect. The recipe is a keeper.❤
Hey could you tell me what's the mold name plz and where can i get the mold also???
I used to make these with my grandma all the time in china before she passed away, to anyone watching, these taste very good! You all should try them one day 😽
Never had a snowy moon cake. So pretty! And look so different than what I’m used to eating. The wrapper looks like they would have a similar taste and texture to mochi- which i love!
I’ve had both before and in my opinion mochi is chewier and stickier. Maybe because it’s pounded? Well you’re right in that there is some similarity in texture though.
Interestingly, another popular type of moon cake is a baked red bean one, and to my knowledge a popular mochi flavour uses the same red bean paste filling.
Though red bean moon cakes are even less sticky/chewy from my experience, so the flavour could be more similar but the texture would be more different.
That’s because of the glutinous rice flour. Now I have far less experience with mochi so take this with a grain of salt, but I’m pretty sure they pound the glutinous rice into flour and then pound the dough over and over before using it. My family tends to make our mooncakes with only the glutinous rice flour (which more or less sticks everywhere until we dust everything with starch) but she’s using other ingredients for her dough because of the reasons she’s giving.
I absolutely love mochi. Which flavour is your favorite?
@@AvaActsOut Do you mean the fillings? There are several different varieties, if you like savory things I suggest having grilled or fried mochi
@@nein381 Yeah, which filling?
Writing the ingredients here!!
Custard filling (Nai Huang Xian):
1 whole egg + 3 egg yolks (or 2 whole eggs + 2 egg yolks)
65g melted butter
160g milk
40g cake flour
100g sugar
25g milk powder (flavor boost)
Wrapper:
35g gluttonous rice flour
35g rice flour
25g Wheat Starch
30g sugar
135g milk
18g sweetened condensed milk
18g vegetable oil
👍👍👍❤❤❤🥰
@ecstaticly479 That’s difficult as the amount of grams it weighs depends on the ingredient itself. You’ll have to use a scale and measure how many tbsp/tsp you use then use that data for next time.
@ecstaticly479 The ingredients and instructions are in the description box. Google the amount of grams to ounces (example 30 grams to ounces) the answer will pop right up. I do it all the time. Even translate any language.
The sugar is what types of sugar? Caster sugar?
@ecstaticly479I used alexa to do all the translation
Definitely less intimidating than the traditional mooncake. Looks fun and oh so pretty. Just looking at all the available patterns of the mooncake press is fun too.
I have a Cantonese girlfriend, and I'm thinking I might surprise her with some of these.
Thank you for the inspiration, and the thorough instructions!
did u make these!!
Thank you so much. I've always wanted to make Mooncake, but until now, I've been too intimidated to try. You explain things so well, and this looks so delicious I can't wait to make it!
have you made it yet? is it good?
Update us please! ^^
it's been 2 weeks???
I'm not really a cook/baker, at least not for three years when parents/landlords ruined the kitchen without fixing it. Anyway, you've inspired me in the first video but I've watched three now, well presented and nice tradition stuff, I've always wondered what these traditional cakes are and consist of. You're very good at explaining too, not patronising or overly explained or under explained. Very good, thank you so much for sharing x
Thank you for watching. I am glad my video helped. I hope you continue to watching my recipes.
Mandy
@@SoupedUpRecipes hi, please tell me, can we replace milk with water in the dough?
I just made it and it's delicious ! For those of you who don't have cake flour, you Can use all purpose flour too, it worked just as much !
Thanks
This is so good! It finally clarifies what we all feel, "after 6 minutes it looks like nothing has happened", sometimes I feel like this, but it's good to know that something IS happening. Also thanks for the brands, I will have to try with something else as I live in Sweden. But it will still be interesting.
Hey, I know this is off topic but have you heard of Jesus Christ? We are all made by God and we have all sinned against Him constantly. We have fallen short of His just requirements and need forgiveness and help with learning how to be holy as He is holy. For reference, sins include: lust, sex outside marriage, homosexuality, greed, coveting, lying, unrighteous anger etc. Which of us haven’t fallen short? But through Christ’s death on our behalf we have forgiveness, and through His resurrection we have hope of eternal life. Hmu if you want to know more :)
Hello. I'm from Norway, but love everything asian. Did you find a way to make the mooncakes? What ingredients did you use? 😊 Did you find powdered milk, and condensed milkpowder? What about glutonius ricepowder?
For anyone in Australia with no access to cake flour. I substituted plain flour for the custard and it turned out well! Very tasty recipe :)
dude, I'm sure we've gotta have it somewhere...
Its easy to make at home! All you need is corn starch and regular flour. Sift one cup (120g) of regular flour plus 2 tablespoons (20g) of cornstarch together and scale up or down in that ratio and you're good to go.
I’ve made this two years in a row now and they’ve come out perfectly each time. The wrapper is so easy using your method. It takes me a really long time to get the custard to the right consistency (90 minutes) and I think it’s because my range’s lowest setting is too low. So I might experiment and up the flame a little higher and see it I can get it down to 30 minutes. Anyway the custard is so delicious too. My daughter devours these so quickly! Thanks Mandy.
This recipe looks like a lot of fun. I think I'll have my kids join in the process. Thank you for posting beginner level recipes for us that are no so inclined toward the culinary arts.
I tried this recipe and it's dellllliiiiciiiiooouuuss!!
I've prepared it two times already!
The first time I accidentally cooked the filling a little bit longer, maybe a minute and it had started to come apart. So in all panic I removed it and kept it in the container, I could observe that the butter was coming out as well and so I thought "Well, it was good trying". However, that more "pasty like" consistency helped me later when I was wrapping them, and they came out perfect!
The second time, following the instructions by the second, I did obtain the soft consistency that can be appreciated in the video but, oh boy did I struggle wrapping it! And then that kind of spreaded to the wrap as well and made it soft too, as if it was a bit moist. The moon cakes then were a bit too flabby and lost a bit of the mould pattern. They were delicious however, just like the first time.
I loved doing this because it turned out to be as easy as you made it look, and I'll be preparing dozens and dozens of these to eat non stop!
Thank you so much!!
I never thought of making authentic Chinese cuisine in my home....but your videos are so inspiring that I want to make the recipes (I'm waiting for Ganesh Chaturthi to get over since we can't eat non veg now...then I'll make something!!) Wonderful videos and recipes!
I literally commented on someone's Mooncake video yesterday about how I wish I could make a Mooncake so I could finally try it and how much they cost etc.
And today this recipe shows up in my recommended!... I wasn't even subscribed to you (until now)!
Thank you for posting this easy recipe! :)
'They don't have to be perfectly round unless you have OCD.'
Ah, so I DO need a ruler then.
I was thinking of making these for some friends, but I just remembered one has OCD. So ^^' maybe not then oof
@@naomigwolfe8112 ocd doesn't work like that you're fine
@@iamthedeadmeme wait actually? I didnt know that ^^' thanks, also how does it work? Sorry..
@@naomigwolfe8112 u can either ask your friend abt it or search on youtube, i dont have ocd myself im answering based on research i did, i bet ur friend would really appreciate it if u researched on it :)
@@iamthedeadmeme awww thank you!! I hope you have a great day! C: I will research about OCD thankss
First time seeing your videos. I enjoy your explanation and clarifying things a lot of other people don't bother to explain.
This looks really delicious. I'm used to mooncakes with fillings that are chocked full of nuts and/or beans and such & this one seems just lovely and simple.
Truely the best cook i have ever seen......in sense of conversation, needs, requirements, showing the ingredient pa kets....... amazing........ thank you for that beautiful chef. I am emotionally touched 😭🤝
So happy you came out with a recipe for this style of mooncakes! Made your recipe last year and found the results to be utterly amazing. Unfortunately everyone else loved them just as much, so we've had requests from all the friends and family for another batch this year - with several specifically asking for a snowy version. Can't wait to give these a try! Any recommendations for a durian filling? A couple of peeps have asked for that with snowy skins.
The recipe works very well. I substituted corn starch for wheat flour. Feel free to do all types of filling😁. Also original measurements where 30 filling abd 20 moon cake skin but if you're a beginner you can do 25 and 25 to give you a slightly bigger wrapper, making it a lot easier. Thank you so much for sharing this recipe. I made a bunch to give away as midautumn festival gifts and plan to makes this a new tradition
I tried making this and I especially love the skin! Super soft & chewy. I keep my mooncakes in the freezer and take them out to thaw slightly when I want to eat them and the skin remains soft & tasty.
I switched the custard filling out for lotus filling since a couple of people I made them for can’t eat eggs. But nonetheless, I enjoyed your recipe!
Tip: it’s important to make sure you don’t “overcook” the snow skin in the microwave (1min total was all it took for my microwave, so please test yours before your pop yours in). With the microwave oven, you need to be careful with that. I made a mistake for that initially and my first batch of skin came out hard and impossible to mold.
Thank you!! I'll make sure to take note..
I made these! I used medium eggs and the custard got to done before the flour cooked and it had a raw flour taste. Word to the wise. If using medium eggs, probably add an extra one. And taste your custard when you think it’s done. Everything else was amazing!!! Turned out beautiful. I will make again!
I'm so glad you choose to upload this video today! I'm planning to challenge snow skin mooncake for the first time tomorrow so it's nice to see a hands on demonstration
(I already have a good idea of the baked one using the Peninsula Hong Kong recipe for the past few years)
"The wrapper doesn't need to be completely round unless you have OCD" I'm dead 💀 🤣🤣🤣
Thanks for sharing the recipe and explaining each step you were doing its really helpful
Why did she said that?
@@mr.k3221 She's just saying the truth
She said that it does not have to be perfectly circle, but a disorder such as ocd (obsessive compulsive disorder) will urge one to ensure it is perfectly done ie making it a perfect circle. :) Hope that helps.
😂😂
I love how thorough she is 😭😭😭
Leaves no space for questions, I feel very understood
Fr
I had a friend way back in elementary school named Jimmy. He was Vietnamese and brought mooncakes almost everyday with his lunch and one day offered me a piece. I've been hooked on them ever since. I'm German/Canadian and thought I've tasted everything. I live in Canada where people all over the world live here. I live in Toronto which is the most multi cultural city in the globe. You can travel the world without really leaving home. Cheapest thing you can do until you can afford to fly to multiple national countries. I want to fly to Munich, Germany soon to explore more of my heritage.
Anyways, I love trying out different foods from different cultures but mooncakes were something I only ever heard of in shows where people travel to eat foreign food. So when my fourth grade friend Jimmy told me about mooncakes and offered to bring a piece for me I was excited. Years and years later I have never stopped craving for them. Jimmy always brought two mooncakes. One he always saved for me. He would offer me all kinds of little Vietnamese treats and foods and talk about the history behind them.
That was so many years ago, and even today I can still remember the taste of those solid, yet soft, flaky and slightly crumsy little sweet mooncakes. I have not had a mooncake since leaving elementary school. It's torture to my tastebuds😅
I'm so happy to run into this video as I have been thinking about the mooncakes more often than ever lately.
Omg you are amazing at explaining !! Thank you thank you! I am mom to 2 mixed babies and I want to them to know their Chinese side and you are the best at explaining traditional recipes i have found so far ! I am trying your regular moon cakes recipe this week 🙃🙃 if I nail it maybe I’ll have the courage to try this one as well!
Apologies for asking but couldn't you just ask the husband?
@@hankmoody9965 haha i would if he knew how to cook. We probably be eating take out after he comes home from work. 😆
@@hankmoody9965 we been married for 10 years now and let me tell you not much Chinese families that we know cook a lot of traditional dishes. They are surprised I cook any at all when we invite people for dinner.
@@hankmoody9965 Unfortunately there is also a huge number of ethnically chinese people who in order to integrate into local culture and to fit in better often don't teach their children many traditions, this is something you see often in the US within many if not most migrant families. With originally Chinese people this can be very strong due to families wanting to distance themselves from their origins due to political trauma experienced by the older generation, as a result there are many young adults now who lack that connection and often simply don't know things like recipes either, or dances, music, art, et cetera
I just made this and it’s so good! I’ve tried other snowy skin custard mooncakes recipes before and they never taste good and the process tedious. This recipe is so simple and the custard is creamy. Love that you can make the skin in the microwave! This recipe is definitely a keeper.
These look so delicious and beautiful! I'm not that good at baking, but I will definitely be attempting this recipe in the future. Hopefully it goes better than my failed attempts at making mochi, haha!
My first visit here. I saw the thumbnail and was curious how you make these cakes that look too good to not admire for a time, but also look too good to not eat right away, wrongly thinking that I could never make them. So I watched to see your process. Your teaching is of the highest caliber, and your skilled artistry makes it all seem easy. If I had the moon cake press, I believe I could make some delicious and stunning mooncakes to delight friends and family. Without the mold, I could impress people with flavor until I got a mold, then they'd love to see the cakes for awhile before they eat all of them.
I subscribed before the video was done! Thank you for enlightening me.
“The wrapping doesn’t have to be perfectly round unless you got OCD” I don’t know why but I found that funny 😆
Yea same also I find it weird to say ... I mean okejj 😅
oh my god I'm wheezing so hard god help me i thought im the only who notices that oh god
I was trying to find this comment 💰
it could have something to do with the fact that it’s a joke
And I love the sophistication and poetry in your style of speaking! Very refreshing to listen to.
Большое спасибо,что есть русские субтитры. Очень понравилось. Благодарю.
I'm making this for my friends who are visiting in from out of state and I appreciate this video so much! I don't know why but something about the way you explain it is just so much easier to understand then a lot of other tutorials.
My Asian friend wanted to show me some Asian food by cooking it together with me and picked this as our first recipe. I sure hope we will get it right haha. They look delicious!
I'm no pastry chef and usually when I try chinese cuisine is because my wife is celiac and lots of chinese recipes are gluten-free.
This recipe is very easy and well explained. Also people mentioned that corn starch works. Good news for people in slavic countries is that potato starch (skrobia ziemniaczana, not potato flour! Nie mąka, skrobia!) works very well! Corn starch is not very popular in eastern europe but potato starch is common. Easy fix to make it gluten-free!
Just finished making them, both filling and wrapper refrigerated overnight, both wife and daughter gobbled them up. Will be making them again in large quantities for Christmas to have with tea!
A thousand times thank you!
Made these for my family based on your recipe and they are amazing, not too sweet and a nice creamy texture, would definitely be enjoying these again
this really feels like i'm watching TV as a kid back in the early 2000s, and this just came on while i was surfing channels. it feels so nice and educational.
I'm a baker myself and I thoroughly enjoyed watching your video! The way that you taught it, I feel like I could certainly do this myself! Thank you very much 🎉🎉🎉
This video was not only informative and fun to watch but very comforting. Can't wait to watch more videos!
Well... this is way beyond my cooking abilities haha! But if I ever am lucky enough to try mooncake I will appreciate how much work goes into it! thank you :)
😂😂
I appreciate that you show exactly what brand and packaging you use. You are an amazing educator. The ability you have to answer the questions .I struggle with the terminology to ask questions
Wow, these treats look absolutely beautiful and delicious. Your directions are very easy to understand, even for a cooking novice like me!
Hey Mandy, thank you so much for your recipe. I did mooncake recipe from "that channel", my family didn't like it. And this year i tried your recipe. It is big hit. Everyone...EVERYONE in my family said yummy. I don't even have chance to cut the mooncake for serving...they directly bite the whole mooncake. I already make this recipe for 2 times. Really wonderful. Thank you so much. ❤️❤️❤️
I’m going to give this a try. I am a very good cook but I am not at all a good baker so this will be a challenge! But who doesn’t like a challenge? Thanks, Mandy! Best TH-cam channel ever! Happy Mid-Autumn!
Same but these look too good to not try. Harder for me because I don’t own a microwave. Good luck, man 🤞🏻
@@Coasterdude02149 Go for it! I thought I couldn't bake either. Then Covid hit and the stores ran out of bread and voila I'm a baker of many goods, my friend.
@@joannpelas5101 ghh
I've just made the moon cakes and I'm in love with the result. The recipe is so good and instructions are so clear. thank you very much!
This showed up in my recommended and I am so happy I clicked it! Happy (Late) Mid-Autumn Festival! I really enjoyed watching you make these, your voice is very calming and your directions are very clear! I had Taro mooncakes this year, but I would LOVE to try these ones as well! I'll be saving this for the next celebration! 💖
Oh my God I've never been taught so well by an individual, you deserve more subscribers
Although Mid Autumn festival is over, I’m still going to make these mainly because I can eat moon cakes year round but because these are so pretty and can be made gluten free! There’s even a moon cake emoji! 🥮
Thank you for sharing this wonderful receipe ! I tried it today - it was a bit tricky to get all ingredients in germany and so I used corn starch instead of wheat starch. The microwave was about 450W and it took 3-4 minutes to get the dough done. It is very tasty and delicicous. Not the kind of sweet which we are used here. But I love it and recommend it to try to everyone. I will do it definititely again.
Danke für die Watt info 😭😭♥️
Wow! I will be trying this delicious looking recipe.
Thank you!
**edited
I tried this already, it came out so soft and chewy.
I love it. 😍
I tried this! It was extremely delicious, but it was slightly to sweet for my family and friends (i’m from singapore and we always go for the reduced sugar options!) i’ll try cutting down the sugar by 1/3 the next time i try this recipe❤!
Thank you for showing the packages! I get overwhelmed by the packaging at the store, and end up spending all day there! 😂❤ I’m sure the store owners don’t mind since I always leave with 3x more items than I planned!! 😅 my roommate wishes we had two kitchens just to store the ingredients😅😅😅😅
Thank you so much, I'm 14 and I've always wanted to make a moon cake for my family to try this is so easy to understand and I cant wait to try it. Again thank you so much
Gonna try this today! I will do a matcha filling by adding some green tea powder in the custard mixture! 😀
First time I tried, I thought I was going to fail because oil separated from the dough in the cooking process... But I continued to work it and final result was incredible!
Никогда раньше не слышал о лунном пироге, спасибо большое за рецепт с разъяснениями!
Я немного умею готовить, но выпечку и сладости никогда не пробовал готовить, надеюсь, с помощью этого видео у меня что-нибудь получится. Ещё раз большое спасибо вам.
приготовили? если да то какой на вкус
Thank you for posting this! Moon cakes always look so tasty, artfully molded, and special for autumn! These are impossible to find fresh in the US, I look forward to trying this recipe myself! (Definitely will be buying moon cake molds, the shape and design is really what sells it for me visually )
I made these and they turned out great!!! They were a huge hit with my friends. 😄 I'm not a baker or pastry chef by any means, but they still looked and tasted wonderful. Thank you so much for this awesome video! (Forgot to take a picture. 🙄 I'll try to remember next time.)
I was able to make egg drop soup once using a combination of both of the approaches you taught . It was very good 😃😊😄
my first thought was that you followed this recipe and somehow ended up with egg drop soup lol sorry
@@KyrosX27 oh no I thought the same thing 😭😭
Making the easiest soup ever...once. Sigh.
Hello ,I am from Azerbaijan 🇦🇿. I just made these and my daughter absolutely loved them! Thank you🙏🏻❤
Made these today and I’m so excited to make again and possibly try new flavors! I went ahead and bought the mold/press because I’m hoping to try and make them for the next mid-Autumn! Thank you so much for sharing!! ☺️💙
Very impressed with the video. Explaining how and why things are done, adds so much more to the experience. Lessons learned can then be applied to other recipes.
Also very pleased with the showing of the packages. This helps a lot with getting the correct ingredients from webshops or finding them locally among many other similar products.
I’m going to have to find the little Mooncake press (along with the packages of various necessary ingredients) - it adds the perfect finishing touch to this dessert! Thank you for your recipes, and for including some easier ones, which are not so challenging that I’m afraid to dive in and try them for myself! 😁🙏🏼💕
I saw another chef use peanut oil and lye water and lotus seed among other things , to make a lotus mooncake. His recipe was not convenient. He had me thinking it was impossible to make mooncake without lye water lol I didn’t know it could be so simple. Thank you for sharing this recipe I think I am going to try it!
Hello what is the preservation for these? Do you keep them in the refrigerator? If yes, up to how long can you keep them before eatibg them please?
im not qualified or experienced but i'd assume these store in the fridge for up to about a week or so at most. Most sweets like this tend to get worse after around 3 days and can go bad within a week. or at least stale. Probably best to make these and eat within a day or two
@@boowompthecat okeee ty! Im not such a cooker lol
I made them today! They are amazing!! Altho I changed the filling for red bean paste which I love!
This is so clearly explained and beautifully shown ~ Really makes me want some mooncakes!
This is my first time seeing one of your videos and I dont have the ingredients or time to actually do the recipe but I love how this recipe is done. The ingredients measurements , steps and even reasoning for certain steps makes it really easy to understand!
Thank you, I've seen this cake on a Chinese series and now i want to try it so bad , couldn't find it nearby ♥️♥️I will try it for sure
I can't wait to try make these. I've had good success with several of your other recipes. Thanks so much for sharing.
Unless you have OCD. Lmao!!!!! I absolutely love this video, and how you give instruction and explanations on why. Phenomenal teacher. Subscribing. 😊
😂😂
I LOVE HER ACCENT. HER ENGLISH IS SO GOOD.
thank you for such a tasty and easy to understand recipe!
in Korean we celebrate that day as chuseok 추석 and the year I was born was on the full moon day of the 3 day chuseok autumn festival so it's an extra special time for my parents and I (^-^)
Absolutely adore your instructions, especially the humour!
Wow thank you so much for this tutorial, I am away from my family most of the time and I haven't had a good mooncake for years except for the ones my ex gave to me, this is childhood to me and I will def give it a try, thank you so much!
Ah!! I’ve been looking for a delicious beginner recipe for moon cakes!!!!! I’ve wanted them ever since I was little, though they just have never been available locally!!! Definitely gonna be something I make soon!!!
I love this! It has such a refined yet wondrous method of cooking... and life hacks... and it involves cooking with a microwave where the microwave is actually better!
Also, I wonder if you can have a caramel glaze on the top with a nice gentle non sweetened whipped cream center inside the custard to balance out the sweetness? Now I'm hungry XD
I liked the way you explained everything, detailed, the timing is just right, you are not in a hurry and most importantly is the list of ingredients and their exact measurements. Thanks for sharing. God bless.
I love your channel! Just made this recipe; it was my first time making mooncakes. It was delicious!!! My design didn’t stay pressed into the mooncake for long. How do I make my mochi less springy?
You could up the wheat and/ or rice flour, but reduce glutinous or tapioca starch.
Great recipe, well explained!
One thing though. it is OCPD, not OCD. People with OCD being aware and suffer from their syndrome - and it is not about perfection, but rituals and anxiety. Individuals with OCPD (Obsessive Compulsive Personality Discorder) praise perfection, order and rules unknowingly with such high demands that things even the purpose might become lost - at same time no suffering, but truly enjoying the process.
Okay after 4 attempts of trying to get the custard just right I finally did it. These turned out amazing, would recommend. (Also if anyone else is having the issue with custard thickening for me it helped to take it off the stove, let it cool, add more flower, and then after stirring, when I put it back on the stove I put the heat to high medium, it started to thicken up immediately.)
Ok, so. I just make them. I don't eat dairy products so I used coconut milk and coconut oil instead of butter. Also, I spread the custard in a thin layer and put it in the freezer so I didn't have to wait 3 hours. They are DELICIOUS! This recipe is amazing, thank you!
Боже, это превосходно!!!
going to be making this tomorrow, I'm so excited, I love traditional style mooncake, and I love mochi and custard, so I just know this is going to be great
We have the same initials what on earth! I was sure I hadn't commented previously and realised it's not me 🤣 I wonder what your TM means!
These look fantastic! I've always wanted to try mooncakes and these seem simple enough to be able to get right after a few tries. Does replacing the sugar with other sweeteners affect consistency of the dough/filling? I am diabetic and I want to keep these as sugar free as possible!
My moon cake press is arriving tomorrow. Thank you for a fantastic tutorial. You are a wonderful teacher. Your explanations are just right for beginners. Thank you again from Adelaide South Australia.
Just so y'all know the "skin" is mochi. I've been trying to figure out how to make it and I think she finally got through to me
Wait.. I thought mochi was made of tapioca flour?
@@naomigwolfe8112 No it can be coated with tapioca flour to make it not sticky
???the flour is pounded for mochi though.
@@estelle2175 Traditionally it is pounded by synchronized hammers in a heavy bowl the size of a table. If you want to make mochi kneading it is close enough.
What she made is not very much like mochi since she added milk and sugar to the rice flour dough. Mochi is made from actual steamed sweet rice that is pounded down, which is why it is difficult to make. But the mooncake is very much a Chinese dessert overall and special item I think.
I really like how you explain your reasoning for including a certain ingredient. Most of the time with these things I'll be adding an ingredient and not have a clue what the point is