Hi...I tried some of your recipes, and it's so delicious, I really hope you can make steamed caramel fruit cake someday...waiting that one, I love that cake, tried some but I still find it's a little dry. Thank you for sharing your recipes and talent.
Hello...i cooked lotus seed paste and red been paste from your recipes, turned out so good and delicious, thank you very much for your recipes. For white melon seed, can i use pumpkin seed to replace it? will the taste suitable? Thank you
@@MyKitchen101en Thank you for your reply.. Yayy i will try it ^^ very exited for this Autumn festival :D Thank your kindness shared the recipes *hugs*
@@MyKitchen101en I tried and delicious just not baked well the pumpkin seeds.. May I ask? When its done in mooncake shape, why its taste hard and some of them break..but some still soft and yummy..
I am amazed that your sauce pan can handle the blender. What brand is that saucepan and skillet? I would like to replicate the same steps at home without damaging nonstick or stainless steel. I look forward for your recommendation.
They are marble-coated non-stick saucepan and skillet, bought from a local chain-retailer shop (MR DIY), these saucepan and skillet are their own brand.
Hi. Thankyou for the recipe. What is the reason after 3 days in room temp, baked mooncake's skin has become too oily and damp? I put them in a tight container.
It depends on personal preference, personally I like it without egg wash as the colour is more even. You may try to do once, half with egg wash and half without to see the difference.
Hi! Thank you for your reply. I have added oil to the mung bean paste that I made earlier with your recipe because of the initial split between the skin and the filling. Now when I shape the filling into a ball it doesn't stay in shape and flattens. Can it be too oily? What can I do?
The paste should be able to hold the shape before baking, otherwise the mooncake will look deform after baking. Kindly follow the recipe as it is and cook until it reach the same consistency as shown in the video.
Hi! I have added oil to the previously made mung bean paste that I have put in the fridge because it seems dry and the last time I made the mooncake with this paste it was crumbly inside and split between the skin and the filling. How do I know whether it's too oily because when I shape the filling into a ball it flattens. I worry that it is too oily. What can I do?
Keep the paste in container (divide into smaller portion if needed) and freeze tit for storage, return to room temperature before using, it won't become dry. If you chill the paste, it will become dry. If the oil keeps seeping out then it is too oily. Starting making a new batch would be better.
Leave the filling for about 30 mins until cool then cover it so that the outer is not dry and form a skin. If this happens, it won't stick well with the mooncake skin. When wrapping filling with skin, make sure there is no air pocket in between. Also make sure the filling is cooked until dry enough so that it won't boil when baking, if this happens, the skin and filling will separate. Details and recipe at: mykitchen101en.com/making-a-traditional-chinese-red-bean-mooncake-classic-flavour/
@@MyKitchen101en Cheers man. Also, one last question if you don't mind. After all it's done, you say that we should wait 1-2 days. Is that in the refrigerator or room temperature?
I already tried this resipe. The outcome is yummy. I even used your golden syrup resipe to make them. But somehow the skin turn out to be light brown istead. Not the normal darker brown. What happened?
I added exactly 600ml water, brought to boil with the beans then put it to low heat. It burned in 35 mins. My whole house smells and I could not breathe. And you say 2 hours.
Every cooker's heat is different, the instruction is just for reference, you need to cook longer until the red bean is very soft. If your cooker low heat is on the high side, monitor the cooking process and add more water if necessary. For safety purpose, cooking should not be left unattended for long time.
![[Low Sugar] Red Bean Paste 팥앙금 : 코지 kOzy](http://i.ytimg.com/vi/9LOAEBC3gbQ/mqdefault.jpg)
I love it so much🤭🥮 it’s such a perfect size to eat and so cute🥺🥺🥺🥮🥮🥮
Omg yum! Love moon cakes 😋
Hi...I tried some of your recipes, and it's so delicious, I really hope you can make steamed caramel fruit cake someday...waiting that one, I love that cake, tried some but I still find it's a little dry. Thank you for sharing your recipes and talent.
I currently have baked Mixed Fruit Butter Cake: mykitchen101en.com/mixed-fruit-butter-cake/, you may try.
Ohhh...I made that one, and it's delicious, I mean steamed one, with caramel sugar, it's famous in MY and SG..the one we steamed for 4 hours :)
Hello...i cooked lotus seed paste and red been paste from your recipes, turned out so good and delicious, thank you very much for your recipes. For white melon seed, can i use pumpkin seed to replace it? will the taste suitable? Thank you
Pumpkin seed should be fine, you may try. Thanks for your support.
@@MyKitchen101en Thank you for your reply.. Yayy i will try it ^^ very exited for this Autumn festival :D Thank your kindness shared the recipes *hugs*
@@MyKitchen101en I tried and delicious just not baked well the pumpkin seeds..
May I ask? When its done in mooncake shape, why its taste hard and some of them break..but some still soft and yummy..
Do you mean it is hard when freshly baked? Need to spray with water before baking to prevent it from cracking.
@@MyKitchen101en I am sorry, what i made is the snowskin one..not baked one..and the conditions like i said.. :(
Hi, may I know what mould ( in gram ) should I use in this recipe ? Thank you
The size is for 150-180 g mooncake, the normal size of store-bought mooncake.
I love your pots and electrical appliances. Can you share the manufacture's names?
Philips hand blender hr1364/00
I am amazed that your sauce pan can handle the blender. What brand is that saucepan and skillet? I would like to replicate the same steps at home without damaging nonstick or stainless steel. I look forward for your recommendation.
They are marble-coated non-stick saucepan and skillet, bought from a local chain-retailer shop (MR DIY), these saucepan and skillet are their own brand.
How do you store and reheat them?
Keep refrigerated, just let it return to room temperature before serving.
@@MyKitchen101en thanks!
I love your cooking channel . Can you please tell me what size of mold you are using . Thank you .
The mold is suitable for mooncake between 150 g-185 g.
What size mooncake mould should i use? 100g mould
for this resipe?
The size of mooncake mould used in this recipe is 150 g-185 g.
I can only find 100g mooncake mould. What is the best weight for both red bean paste and the skin if i use 100g mould?
If you prefer a thin skin, then 30 g for skin and 70 g for filling. If you prefer thicker skin, then 40 g for skin and 60 g for filling.
@@MyKitchen101en thanks!
Hi. Thankyou for the recipe. What is the reason after 3 days in room temp, baked mooncake's skin has become too oily and damp? I put them in a tight container.
Keep refrigerated for homemade mooncake.
@@MyKitchen101en Will do. Thanks 😊
Hi. Can I omit the alkaline water? What is the effect on the cake?
You need it to neutralize acidity in golden syrup, yield darker crust color, distinctive taste and texture.
Hi dear,
If I want to use egg wash in this recipe so that the color is nice, do I have to bake twice like the Lotus Moon Cake recipe?
Yes , let it cool before applying if you want a more even color.
@@MyKitchen101en ok thanks for info
Can I reduce the amount of golden syrup? Also, it is ok to replace the syrup with honey?
Replace with honey should be ok, but not sure if it is ok to reduce the golden syrup.
If honey is used instead can regular water be used rather than lye?
Will the colour of the mooncakes be affected without applying egg wash when baking? Is it as nice as with egg wash?
It depends on personal preference, personally I like it without egg wash as the colour is more even. You may try to do once, half with egg wash and half without to see the difference.
Hi! Thank you for your reply. I have added oil to the mung bean paste that I made earlier with your recipe because of the initial split between the skin and the filling. Now when I shape the filling into a ball it doesn't stay in shape and flattens. Can it be too oily? What can I do?
The paste should be able to hold the shape before baking, otherwise the mooncake will look deform after baking. Kindly follow the recipe as it is and cook until it reach the same consistency as shown in the video.
I just have 75g mould, may I know how many grams for dough an red bean paste? Thank you
Try 24 g for dough, 51 g for filling.
@@MyKitchen101en thank you
Dah siap kena letak kat peti sejuk ke
Yes, I always keep homemade mooncake refrigerated as it is without preservative.
😋
Hi! I have added oil to the previously made mung bean paste that I have put in the fridge because it seems dry and the last time I made the mooncake with this paste it was crumbly inside and split between the skin and the filling. How do I know whether it's too oily because when I shape the filling into a ball it flattens. I worry that it is too oily. What can I do?
Keep the paste in container (divide into smaller portion if needed) and freeze tit for storage, return to room temperature before using, it won't become dry. If you chill the paste, it will become dry. If the oil keeps seeping out then it is too oily. Starting making a new batch would be better.
Hi! I followed the recipe to the dot. But the mooncake and the filling does not stick together and breaks apart. What can I do?
Leave the filling for about 30 mins until cool then cover it so that the outer is not dry and form a skin. If this happens, it won't stick well with the mooncake skin. When wrapping filling with skin, make sure there is no air pocket in between. Also make sure the filling is cooked until dry enough so that it won't boil when baking, if this happens, the skin and filling will separate.
Details and recipe at: mykitchen101en.com/making-a-traditional-chinese-red-bean-mooncake-classic-flavour/
Is there a way to skip the soak overnight part? What if you boil it a bit longer?
Yes, you may boil it longer until very soft.
@@MyKitchen101en Cheers man. Also, one last question if you don't mind. After all it's done, you say that we should wait 1-2 days. Is that in the refrigerator or room temperature?
I keep in airtight container for half day, then keep refrigerated.
My mold is 50g can you give me the portion of filling to skin thank you!
For this recipe, I use 40% skin and 60% filling. If you want thinner skin, then 30% skin and 70% filling.
@@MyKitchen101en thank you
I found the MR DIY Facebook, Marble Stone Fry pan 20cm, 24cm, 28cm, and Sauce pan 18cm. Which fry pan size(s) do you use to dry saute the paste?
The 28-cm frying pan, saucepan has only 1 size.
Hi, for vegetarian mooncake what to replace egg wash? Thanks.
For mooncakes in this video, I didn't brush with egg wash, the colour is matt finish.
I already tried this resipe. The outcome is yummy. I even used your golden syrup resipe to make them. But somehow the skin turn out to be light brown istead. Not the normal darker brown. What happened?
Cook until the golden syrup color turn amber or darker in color. Remember not to boil the syrup, use lowest heat.
Honestly thought this video was made by Yenomi Park because of the music
I added exactly 600ml water, brought to boil with the beans then put it to low heat. It burned in 35 mins. My whole house smells and I could not breathe. And you say 2 hours.
Every cooker's heat is different, the instruction is just for reference, you need to cook longer until the red bean is very soft. If your cooker low heat is on the high side, monitor the cooking process and add more water if necessary. For safety purpose, cooking should not be left unattended for long time.