I just watched Over the Moon on Netflix (which showcases mooncakes a lot) and RUclips ironically suggested these video recipes! I really want to try making them. I typed out the instructions! Please see her description box for ingredients. For the filling: All ingredients should be at room temperature. Mash salted egg yolks through a fine sieve with a spoon (microwave first if the yolk is too hard to mash). Set aside. In a separate bowl, combine corn starch, milk powder and custard powder. In a separate bowl, combine light cream, coconut milk, condensed milk and vanilla. In a large bowl with a hand mixer with whisk attachment (or a stand mixer), cream the butter and granulated sugar. Scrape sides while mixing. Mixture should be fluffy. Add the wet and dry ingredients, mix well. Transfer filling into a stainless steel bowl. Fill a pot with water and place in a rack (rack should be higher than water level). Boil water on high. Place the bowl onto the rack, and use a folded paper towel on the pot, under the lid, to keep the lid at a slant (so condensation falls into the pot and not your mixture). Steam for 20 minutes. Remove the lid and turn heat to medium low. Give the mixture a stir. Inside will still be raw, so mixing helps it to cook evenly. Place the lid with the paper towel back on and steam for 5 more minutes. Place mixture into a glass bowl to help cool, stir to release heat. Once at room temperature, cover the bowl with plastic wrap and put it in fridge to cool. For the crust: Again, all ingredients should be at room temperature. Combine dry ingredients (flour, corn starch, milk powder, custard powder and salt). In a separate bowl, combine wet ingredients (light cream, coconut cream and condensed milk). In a large bowl with a hand mixer with a dough attachment (or a stand mixer), cream together the butter and sugar. Scrape sides while mixing. Pour in wet ingredients and mix. It should be fluffy, almost like frosting. Add in dry ingredients and combine. You can combine wet and dry ingredients at the same time. Pour mixture onto plastic wrap, fold and cover. Flatten the dough as much as possible, as this will help it cool quicker. Place in fridge to chill for 15-20 minutes. Making the mooncakes (portion measurements are for a 50g mold): Take filling out of the fridge. Portion out filling at 30g each. Take the crust out of the fridge and knead it a bit. Portion out crust at 20g each. Chill the portioned ingredients to stiffen up a bit. Preheat the oven at 375°F. If freezing mooncakes before baking, then hold off on preheating. Place parchment paper on a baking tray. Have a bowl of all purpose flour out for non-stick coating. Get mold ready (or wrap the mooncakes without molding). If molds are freshly washed and still wet, press the mold into flour and use a toothpick to scrape out the clumps of flour. Place the mold design of choice into the press. Flour the mold, covering the stencil completely. Tap out the excess flour. Gently knead the crust with your hands and roll it out until evenly flat. Place filling on the crust and flip it over, smoothing it out to get rid of air bubbles. Flip it back over. Place the mooncake between your index and thumb (making your hand into a C), and press while turning to close it up. Pinch ends closed and roll it around in your hands to seal it completely. Place onto the lined baking tray with the sealed end down. Gently press the mooncake with your hands to make it a cylinder to fit into the mooncake mold (or square shaped if you have a square mold). Place mold press carefully over, careful not to touch the sides. Press and lift off. Repeat for each mooncake. Using a toothpick, poke a hole into the bottom of each mooncake. This will prevent cracking while baking. You can freeze the mooncakes for 3 hours before baking to prevent them from expanding. Spray the mooncakes with water. This prevents cracking while baking. Bake the mooncakes for 5 minutes. While baking, separate an egg yolk and beat. Pass it through a sieve twice so it is smooth. Take mooncakes out of the oven and brush on a thin layer of egg yolks, being gentle to not ruin the design. Bake for another 5 minutes or so until the top is golden and shiny. Rotate pan halfway through baking. Allow to cool before serving. Leave at room temperature overnight for best taste, microwaving shortly to warm it back up before eating.
Honey, I do not know how old you are, but you are brilliant. You took one of the hardest recipes I have ever attempted and made it "do-able". THANK YOU!!
Wow, your tutorial has the most detailed explanation which helps a lot for a novice like me! Love that you don't need to flour your mooncakes before moulding. Thank you for the great video and useful tips! Thumbs up as always!
@@JasmaFusionCuisine thank you for your reply. How many mooncakes can we make fr this recipe? Counted 18 for filling and 22 for skin. Can we double the filling and store it in the freezer or fridge? Thanks again!
Nice recipes! I’m gonna try doing this next time here in Brasil. Also, just wanted to say that is very nice to watch your videos. You have a very cool tone of voice and explain things in a nice way. Thanks for sharing your recipes!
Discovered your videos while looking for moon cake recipes! I definitely suggest using a fine grater and grate your salted egg yolk instead of passing it through a sieve! It makes it a lot easier imo 😊 Love your videos Jasma!
I love your videos! I really want to try making mooncakes and love the idea of the different flavours you have in your videos. My children don't like egg custard though so I'm wondering if a chocolate custard would work in the baked mooncakes? Of course, the first time I make them I will stick with the egg custard, I was just wondering if a chocolate custard filling is something I could try.
thanks for the recipe. I'm not sure what light cream is. we can usually find heavy cream in the shops and it usually has about 35 percent fat. let me know if that can be used. thanks!
wow i love mooncakes and so as ur video. best tutorial dear, would love to bake this, thanks for sharing. oh about d custard powder, is there a substitute for it? cant find it here in our place, thanks again :)
hi jasma can i replace the traditional egg custard filling with just the custard filling (for example the custard filling from the snowy mooncake video) and bake the mooncake? will this affect my mooncakes? i am actually in germany and salted egg yolks are pretty damn hard to find🙈
Hi, can I replace light cream with fresh milk for the filling as well as the crust? Likewise, can I also replace the 25gm of coconut milk with 25gm of fresh milk for the crust? Thank you in advance and have a good day ahead!
Hi Jasma, I have tried to make the crust, but unfortunately it's break apart. I followed the wet ingredients to a T but on your video, the light milk (30 gr) looks more than my 30 grams, hahaha. I guess I need to add more one of the milks. I try some other time again. Thanks for sharing this recipe.
No problem:) Light cream is basically milk with a higher fat content. Regularly, milk would be 1 or 2% fat but light cream is 5%. This is a lot less than whipping cream with is 35% fat which is why it is "light cream". Generally, light cream would be used to create a slightly creamier texture and flavour but yes it can be replaced with regular milk. It won't alter the result entirely but the flavour might be just slightly different.
Custard powder can be purchased at Asian, Middle Eastern or international food specialty grocery stores. It can sometimes be found at a regular grocery store if you look in the international foods section. Look for it in a metal can with a pry-off lid. The powder typically contains milk powder, sugar, and egg yolk.
I would really love to but gram measurements don't always convert to cups exactly... You can try googling metric conversions, I would recommend using grams since it would be the most accurate:)
Yes an airtight container should do just fine. If you plan on eating it quickly then i would recommend storing at room temp to achieve the best texture, otherwise keep it in the fridge.
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I just watched Over the Moon on Netflix (which showcases mooncakes a lot) and RUclips ironically suggested these video recipes! I really want to try making them.
I typed out the instructions! Please see her description box for ingredients.
For the filling:
All ingredients should be at room temperature.
Mash salted egg yolks through a fine sieve with a spoon (microwave first if the yolk is too hard to mash). Set aside.
In a separate bowl, combine corn starch, milk powder and custard powder.
In a separate bowl, combine light cream, coconut milk, condensed milk and vanilla.
In a large bowl with a hand mixer with whisk attachment (or a stand mixer), cream the butter and granulated sugar. Scrape sides while mixing. Mixture should be fluffy.
Add the wet and dry ingredients, mix well.
Transfer filling into a stainless steel bowl.
Fill a pot with water and place in a rack (rack should be higher than water level). Boil water on high.
Place the bowl onto the rack, and use a folded paper towel on the pot, under the lid, to keep the lid at a slant (so condensation falls into the pot and not your mixture).
Steam for 20 minutes. Remove the lid and turn heat to medium low.
Give the mixture a stir. Inside will still be raw, so mixing helps it to cook evenly.
Place the lid with the paper towel back on and steam for 5 more minutes.
Place mixture into a glass bowl to help cool, stir to release heat.
Once at room temperature, cover the bowl with plastic wrap and put it in fridge to cool.
For the crust:
Again, all ingredients should be at room temperature.
Combine dry ingredients (flour, corn starch, milk powder, custard powder and salt).
In a separate bowl, combine wet ingredients (light cream, coconut cream and condensed milk).
In a large bowl with a hand mixer with a dough attachment (or a stand mixer), cream together the butter and sugar. Scrape sides while mixing.
Pour in wet ingredients and mix. It should be fluffy, almost like frosting.
Add in dry ingredients and combine. You can combine wet and dry ingredients at the same time.
Pour mixture onto plastic wrap, fold and cover. Flatten the dough as much as possible, as this will help it cool quicker.
Place in fridge to chill for 15-20 minutes.
Making the mooncakes (portion measurements are for a 50g mold):
Take filling out of the fridge. Portion out filling at 30g each.
Take the crust out of the fridge and knead it a bit. Portion out crust at 20g each.
Chill the portioned ingredients to stiffen up a bit.
Preheat the oven at 375°F. If freezing mooncakes before baking, then hold off on preheating.
Place parchment paper on a baking tray. Have a bowl of all purpose flour out for non-stick coating.
Get mold ready (or wrap the mooncakes without molding).
If molds are freshly washed and still wet, press the mold into flour and use a toothpick to scrape out the clumps of flour.
Place the mold design of choice into the press. Flour the mold, covering the stencil completely. Tap out the excess flour.
Gently knead the crust with your hands and roll it out until evenly flat.
Place filling on the crust and flip it over, smoothing it out to get rid of air bubbles.
Flip it back over. Place the mooncake between your index and thumb (making your hand into a C), and press while turning to close it up.
Pinch ends closed and roll it around in your hands to seal it completely.
Place onto the lined baking tray with the sealed end down.
Gently press the mooncake with your hands to make it a cylinder to fit into the mooncake mold (or square shaped if you have a square mold).
Place mold press carefully over, careful not to touch the sides. Press and lift off.
Repeat for each mooncake.
Using a toothpick, poke a hole into the bottom of each mooncake. This will prevent cracking while baking.
You can freeze the mooncakes for 3 hours before baking to prevent them from expanding.
Spray the mooncakes with water. This prevents cracking while baking.
Bake the mooncakes for 5 minutes.
While baking, separate an egg yolk and beat. Pass it through a sieve twice so it is smooth.
Take mooncakes out of the oven and brush on a thin layer of egg yolks, being gentle to not ruin the design.
Bake for another 5 minutes or so until the top is golden and shiny. Rotate pan halfway through baking.
Allow to cool before serving. Leave at room temperature overnight for best taste, microwaving shortly to warm it back up before eating.
oh wow! respect for doing all this work:0
ironically? they are monitoring you.
Honey, I do not know how old you are, but you are brilliant. You took one of the hardest recipes I have ever attempted and made it "do-able". THANK YOU!!
so happy to hear that:)
Try to keep your mooncake in freezer at least 3 hours so that when you bake, the skin will not expand and stay in shape.
Thanks for the tip!
Great job!! So amazing, you are a very good baker. Thank you for sharing.
Wow, your tutorial has the most detailed explanation which helps a lot for a novice like me! Love that you don't need to flour your mooncakes before moulding. Thank you for the great video and useful tips! Thumbs up as always!
Always happy to hear that! Thanks for the support💗
@@JasmaFusionCuisine thank you for your reply. How many mooncakes can we make fr this recipe? Counted 18 for filling and 22 for skin. Can we double the filling and store it in the freezer or fridge? Thanks again!
Yes! You can freeze the filling and bake whenever.
@@JasmaFusionCuisine Glad to hear that! Thank you!
Hi Jasma, this recipe is awesome! Thank you so much!
Nice recipes! I’m gonna try doing this next time here in Brasil. Also, just wanted to say that is very nice to watch your videos. You have a very cool tone of voice and explain things in a nice way. Thanks for sharing your recipes!
Means a lot🥰
Really love TO SEEYOU EXPAIN JAASSSMA...... thanks for sharing..gb
Discovered your videos while looking for moon cake recipes! I definitely suggest using a fine grater and grate your salted egg yolk instead of passing it through a sieve! It makes it a lot easier imo 😊 Love your videos Jasma!
Thanks for the suggestion!!
I love your videos! I really want to try making mooncakes and love the idea of the different flavours you have in your videos. My children don't like egg custard though so I'm wondering if a chocolate custard would work in the baked mooncakes? Of course, the first time I make them I will stick with the egg custard, I was just wondering if a chocolate custard filling is something I could try.
These are my favorite
太好了.小美女。妳的視頻現在放上中文字幕。我们NZ朋友圈現在都会做妳的食谱了.支持妳。谢谢啦
为了方便看中文的朋友，以后我的视频都会加中文字幕，以前已经上传的视频也会重新加上中文字幕的。谢谢你的支持！
Hello Jasma, thank you for sharing the ingredient. I will try to make it this Moon Festival season.
thanks for the recipe. I'm not sure what light cream is. we can usually find heavy cream in the shops and it usually has about 35 percent fat. let me know if that can be used. thanks!
太好了.小美女。妳的視視頻我们NZ朋友都会從頭看起😜😘 支持妳。谢谢啦
wow i love mooncakes and so as ur video. best tutorial dear, would love to bake this, thanks for sharing.
oh about d custard powder, is there a substitute for it? cant find it here in our place, thanks again :)
Amazon
Hi can I swap salted egg yolk to regular egg yolk ?
No one ever answers that question. I’m guessing it’s a no!😌
How long can you keep this mooncake out ?
good day! i wish to try that recipe but sad to say i do not have an oven, can i bake using stove top? what will be the time and temperature of baking?
Well done girl ☺️
Hi! Can I replace the milk powder with something else?
3rd recipe I see and I can't find the ingredients were I live... so frustrating..
Could you please answer for how long I could store them in room temperature? Getting hard times figuring it out by myself 😔😔
i'd say up to 5 days!
@@JasmaFusionCuisine thank you!!
Hi Jasma, can I use those egg yolk powder sold in a box rather than the usual egg yolk? And if so, how much should I use? Thanks
hi jasma can i replace the traditional egg custard filling with just the custard filling (for example the custard filling from the snowy mooncake video) and bake the mooncake? will this affect my mooncakes?
i am actually in germany and salted egg yolks are pretty damn hard to find🙈
Hi, can I replace light cream with fresh milk for the filling as well as the crust? Likewise, can I also replace the 25gm of coconut milk with 25gm of fresh milk for the crust? Thank you in advance and have a good day ahead!
Yes you can you'll just lose out on a little bit of the flavour!
@@JasmaFusionCuisine ok, noted with thanks!
Hi Jasma, I have tried to make the crust, but unfortunately it's break apart. I followed the wet ingredients to a T but on your video, the light milk (30 gr) looks more than my 30 grams, hahaha. I guess I need to add more one of the milks. I try some other time again. Thanks for sharing this recipe.
Hi jasma what is light cream ? Can i replace it with milk ? 😆 thank you for replying..
No problem:) Light cream is basically milk with a higher fat content. Regularly, milk would be 1 or 2% fat but light cream is 5%. This is a lot less than whipping cream with is 35% fat which is why it is "light cream". Generally, light cream would be used to create a slightly creamier texture and flavour but yes it can be replaced with regular milk. It won't alter the result entirely but the flavour might be just slightly different.
Hi, can I substitute milk power with purple potatoes starch. I prefer purple outlook. Will it work??
I’ve never used purple potatoes starch before so I can’t say for sure...
What is light cream?
Hi, whats the weight of the filling and the crust?
25 grams each
Hi Jasma, we have someone who is allergic to coconut. What can I substitute for the coconut milk in your recipe? Thanks.
Regular milk should also be fine!
what is custard powder
Custard powder can be purchased at Asian, Middle Eastern or international food specialty grocery stores. It can sometimes be found at a regular grocery store if you look in the international foods section. Look for it in a metal can with a pry-off lid. The powder typically contains milk powder, sugar, and egg yolk.
Hi! I would like to make these but can I just know which oven mode you used while baking? Was the fan mode on?
hmmm, I think it was. But it shouldn't make a huge difference either way:)
Where did you order the moon cake molds?
I forgot cause its been a while, but I believe there should be some on amazon.
Can you get me the ingredients
they are in the description box below the video!
how do cook the salt egg?
If you purchased raw salted egg yolks then it's best to steam it
Would you please post in cups measurements please
I would really love to but gram measurements don't always convert to cups exactly... You can try googling metric conversions, I would recommend using grams since it would be the most accurate:)
Where r u from? Just curious :)
Ting Y
LÁSTIMA QUE NO ENTIENDO INGLÉS, ME ENCÁNTA TU CANAL PERO NO ME PUEDO SUSCRIBIR.....NO TIENES SUBTÍTULOS !!!
How long can you keep this mooncake out ?
Hi, how do I store these mooncakes? I’m not sure if an air tight container is sufficient?
Yes an airtight container should do just fine. If you plan on eating it quickly then i would recommend storing at room temp to achieve the best texture, otherwise keep it in the fridge.
How long can you keep this mooncake out ?