Your cooking videos are among the most pedagogical I know on RUclips, and I've very much appreciated every recipe of yours that I've made. You really deserve all the success you have.
@@heikesiegl2640 Mindy's approach is very much like a teacher hosting a class. She is very thorough and organized when explaining the ingredients and methods... making it easy for anyone to follow her recipes with success.
I adapted this to feed a gluten-free guest. This starts off almost gluten-free, so it was easy. For cake flour, I used rice flour. For wheat starch, I used potato starch. It worked. My wrapping dough was a little oily, at first, as was the filling. I think my brand of coconut milk might have been richer in oil... or it might have been the lack of wheat. Anyways, they worked. Next, I will try your Easiest Mooncake Recipe (Snowy Style), and then your pineapple mooncakes (I particularly like pineapple), which might be very hard to make gluten free. These are really fun to make, and they present well on a platter. Thanks.
Thank you so much for all the time and effort you put into your videos. I am a long-time watcher, and you are hands down one of my favorite, if not THE favorite, instructor. You are always very concise, no uhs or ums or ers. You explain everything very clearly, and always give us an explanation as to why something should be done. I believe that we are a global community, and learning about other peoples, cultures and foods is very important--and fun! Thank you again. I wish I could be a patron, but my budget is very very limited. But I appreciate you very much!
These are so yummy! My first venture into moon cakes. Just a note: in the video you say to weigh out the filling as 30 grams but in the printable version it says 20 grams. Mixed us up a smidge, so we had extra filling, but we just enjoyed the extra on it's own! 😊
Your works are all great and easy to follow. I have a mooncake mold like 5 yrs😅 but never used it. It's time for me to make them using your recipe! Thx❤
Beautiful mooncakes😍. It's hard to believe it's that time of year again. Time is fast this year🤣. Thanks Mandy. Have a great day. I hope the weather is beautiful👍💯💞🐲🌹
Thank you for the recipe! I just ordered some moon cake molds. A little raspberry jam or jelly would be nice in the centre of the moon cakes, to ad some tartness to the sweet!
Happy Mid-Autumn Festival to you too, Mandy. Everything you Create are Masterpieces. Much Thanks with Appreciation for your Tips, Time and Patience in Sharing your Beautiful Recipes. 💜
Hey you...yess YOU!! Random person I never met who READING this..I hope that you will find happiness in life and countless blessings..and hope Today will be a GREAT Day 🥰🥰🥰🥰
💚 What a beautiful way to put a smile on someone's face 😊 I needed that & I'm sure other people do too. Thank you & I pray favor, happiness & prosperity for you 🙏🏽
Hi, thanks very much for your teaching, explaining and demonstrating how to make this cake, thoroughly. I enjoyed watching your videos. Could you please tell me how to store the cakes after making them, room temperature or in fridge. And where and how many days can we keep them? Good luck and all the best for your career ❤❤❤
I eat Asian food all the time but I’ve never had any desserts other than the fried ice cream 😜 I have heard and seen the moon cake but never enquired about it , now I am interested, that sounds so yummy I love creamy coconutty desserts Can you eat the cake without the wrap ?
THANK YOU SOOOOO MUCH!!! I always love your teaching and videos, and I love snowy moon cakes and coconut flavor, and that green color is my favorite!!! I'm so excited to try this!!!!
THANK YOU so very much for this wonderful tutorial and recipe. I have found it the most informative and easy to follow of the many I have watched. I do have a question and a half: Is it possible to make a filling that uses almonds? Would it still be tradional? I would really appreciate a reply if you could manage it. You present beautifully, kindest thanks.
This recipe is 5 stars!! I surprised myself when I made these today. This is , by far, the EASIEST moon cake recipe I've come across. Thank you so much for refining the technique for the layperson. I was a little concerned at first when my filling came out so oily - maybe it's the Challenge butter brand (I'll use 1/2 next time or try a different brand). I replaced the macha powder with pandan extract to give it a more Kapampangan taste. I ordered the mold kit from your website, but since I didn't want to wait, I headed to DTLA, Chinatown to get a couple of wooden molds also. Now that I've made these snow skin mooncakes, I'm excited to switch up the fillings and play around with the skins' color and flavor. A thousand times, Thank You! Oh, btw - how do I store these? I don't want the filling to melt but I don't want the mochiko to dry out either.
@@SoupedUpRecipes oh good! I have them in a Pyrex in the fridge. Thank you again! OH, BTW, the flavors have really blended well and mellowed out since storing overnight. I didn't expect the change in flavor profile like that. 🙂
Lol… it doesn’t have to be perfectly round unless you have OCD!! I laughed when you said that Mandy! That would be me!! I have been watching you for years!!
I will be making my mooncakes soon. I used your older snowy skin recipe, and they worked great, but the skin was a little bland. This year, I intend to add a little flavouring into the skin. I will try these ones, but with pandan paste.
I can't wait to try this recipe! I've been looking for one that doesn't have any dairy in the wrapper so I can make it for my friend who's lactose intolerant. Also I was thinking you could add coco powder in the wrapper so it would be like a coconut bounty bar.
I've learned to make snow skin mooncakes from you, and I can't tell you how happy I am to see another recipe with a different filling. I love mooncakes, but I want to make them more varied when I bring them to family reunions, and this seems perfect!
Those mooncakes look delicious. Can the wrapper and filling make a day in advance and assemble the next day? What is the shelf life? Thank you for sharing.
Hi Mandy . Thanks for your recipe with the coconut filling. I will certainly give it a try .😊How about using the glutinous flour which is already cooked , it must be faster but I don't know how to use it . Can you help me please ?
I'm trying to make mooncakes for the first time, I successfully made the filling. Now to try to make the skin, The only type of rice flour/glutinous rice flour that i could find in my area is red mills 1 to 1, it has both sweet rice flour & a whole grain brown rice flour, plus starches like xanthan gum & potato starch in it. I don't know if it will work if I substitute this for both flours & starch.
Hi Mandy. What can I use to substitute the eggs for the filling as one of the children has egg allergy? Thank you for the video. You made it very clear.
Hi Mandy - we cannot have wheat flour is there a substitute? Me and my family are eating gluten free. Please let me know what can I use to replace wheat flour. Many thanks to you!
Hi Mandy,. Great video! Can you clarify whether you are using the 50g mold or 100g mold? The link to your mooncake mold shows both sizes. I’m looking to only buy one size and would like to get the right one.
Your cooking videos are among the most pedagogical I know on RUclips, and I've very much appreciated every recipe of yours that I've made. You really deserve all the success you have.
and more!
Whats so pedagogical about it?
@@heikesiegl2640 Mindy's approach is very much like a teacher hosting a class. She is very thorough and organized when explaining the ingredients and methods... making it easy for anyone to follow her recipes with success.
This is the first time I've heard that word
Looking up pedagogical and I am a teacher 🥴
I adapted this to feed a gluten-free guest. This starts off almost gluten-free, so it was easy. For cake flour, I used rice flour. For wheat starch, I used potato starch. It worked. My wrapping dough was a little oily, at first, as was the filling. I think my brand of coconut milk might have been richer in oil... or it might have been the lack of wheat. Anyways, they worked. Next, I will try your Easiest Mooncake Recipe (Snowy Style), and then your pineapple mooncakes (I particularly like pineapple), which might be very hard to make gluten free. These are really fun to make, and they present well on a platter. Thanks.
Oh my goodness, I was wondering how I could change this for my sister in law who is gluten free. Thank you for this. 🥰
I love how you always give alternatives to ingredients or possibly missing equipment. Very thoughtful!
ココナッツの月餅が大好きです。 フィリングの作り方がわかってうれしいです。
Made a vegan version of these with plant-based butter and egg alternatives (more starch). They came out amazing! Thank you for this recipe.
Best RUclips cooking channel. I love the clear, easy to follow style of teaching. Very easy to understand and follow along.
Adding toasted sesame seeds to the coconut filling will make it taste even better!
These always seemed complicated to make, but you demonstrate it's really easy to make them!
Thank you so much for all the time and effort you put into your videos. I am a long-time watcher, and you are hands down one of my favorite, if not THE favorite, instructor. You are always very concise, no uhs or ums or ers. You explain everything very clearly, and always give us an explanation as to why something should be done. I believe that we are a global community, and learning about other peoples, cultures and foods is very important--and fun! Thank you again. I wish I could be a patron, but my budget is very very limited. But I appreciate you very much!
Mandy I love your channel. So many great ideas and techniques. Thank you for putting all this together.
These are so yummy! My first venture into moon cakes. Just a note: in the video you say to weigh out the filling as 30 grams but in the printable version it says 20 grams. Mixed us up a smidge, so we had extra filling, but we just enjoyed the extra on it's own! 😊
I absolutely love Asian culture.
Wow. Never ate a mooncake with coconut filling. Must be delicious
Thanks for adding coconut milk on the skin for mooncakes, I was looking for a vegan recipe, thanks a lot.
I'll use red bean paste for the filling
These look really pretty and also very delicious!
I just love your videos ❤️ when I'm having a bad day I just beige watch your videos and I start to feel better you have such a kind soul 🙂
I am so happy for your channel Mandy.
"Unless you are OCD!" That was great! Love your videos!
Your works are all great and easy to follow. I have a mooncake mold like 5 yrs😅 but never used it. It's time for me to make them using your recipe! Thx❤
Thank you Mandi for sharing this recipe with us.
Thank you. Didn’t know can use microwave to cook the wrapper. Great idea! Subscribed
Beautiful treats! Thank you for your videos.
Beautiful mooncakes😍. It's hard to believe it's that time of year again. Time is fast this year🤣. Thanks Mandy. Have a great day. I hope the weather is beautiful👍💯💞🐲🌹
I'm lucky to be where I am. Chinese goodies and pastries are easily available. Mooncakes are my favourite
Mandy's recipes are spot on
Will need to give this a try. My daughter loves mooncakes with coconut filling but we haven't made one using the glutinous flour.
Thank you for the recipe!
I just ordered some moon cake molds.
A little raspberry jam or jelly would be nice in the centre
of the moon cakes, to ad some tartness to the sweet!
Happy Mid-Autumn Festival to you too, Mandy. Everything you Create are Masterpieces. Much Thanks with Appreciation for your Tips, Time and Patience in Sharing your Beautiful Recipes. 💜
Awesome sharing my friend 👍 yummmmmmy 😋😋
Love the wrapper. Will look for other fillings like lotus, durian, egg yolk on your playlist. Thanks for sharing.
Hey you...yess YOU!! Random person I never met who READING this..I hope that you will find happiness in life and countless blessings..and hope Today will be a GREAT Day 🥰🥰🥰🥰
💚 What a beautiful way to put a smile on someone's face 😊 I needed that & I'm sure other people do too. Thank you & I pray favor, happiness & prosperity for you 🙏🏽
God bless
This is an absolute delight, you are marvellous to watch
Hi, thanks very much for your teaching, explaining and demonstrating how to make this cake, thoroughly. I enjoyed watching your videos. Could you please tell me how to store the cakes after making them, room temperature or in fridge. And where and how many days can we keep them?
Good luck and all the best for your career ❤❤❤
They look like little squares of Jade....so beautiful 😍
terimakasih resep kue bulan isi kelapa , terlihat sangat enak
You are the best
6:08 Thank you for the tip, to press the edge of the round flattened green dough, to help with closing the coconut filling stage. 👍
I eat Asian food all the time but I’ve never had any desserts other than the fried ice cream 😜 I have heard and seen the moon cake but never enquired about it , now I am interested, that sounds so yummy
I love creamy coconutty desserts
Can you eat the cake without the wrap ?
I love custard and my girlfriend loves coconut, I'll have to make a double batch.
You are so good that all food look yummy thank you...❤❤❤
You make it look so easy! Now I want to try it.
THANK YOU SOOOOO MUCH!!! I always love your teaching and videos, and I love snowy moon cakes and coconut flavor, and that green color is my favorite!!! I'm so excited to try this!!!!
THANK YOU so very much for this wonderful tutorial and recipe. I have found it the most informative and easy to follow of the many I have watched.
I do have a question and a half:
Is it possible to make a filling that uses almonds? Would it still be tradional?
I would really appreciate a reply if you could manage it.
You present beautifully, kindest thanks.
Quem nunca ficou cheia de vontade de comer assistindo os doramas 🥰🤭
You are so amazing and well explain in every videos you share with us 🙏👌
i love you mandy!!
This recipe is 5 stars!! I surprised myself when I made these today. This is , by far, the EASIEST moon cake recipe I've come across. Thank you so much for refining the technique for the layperson. I was a little concerned at first when my filling came out so oily - maybe it's the Challenge butter brand (I'll use 1/2 next time or try a different brand). I replaced the macha powder with pandan extract to give it a more Kapampangan taste. I ordered the mold kit from your website, but since I didn't want to wait, I headed to DTLA, Chinatown to get a couple of wooden molds also. Now that I've made these snow skin mooncakes, I'm excited to switch up the fillings and play around with the skins' color and flavor. A thousand times, Thank You! Oh, btw - how do I store these? I don't want the filling to melt but I don't want the mochiko to dry out either.
put the mooncake in a sealed container and keep in the fridge. They will stay good for a week.
@@SoupedUpRecipes oh good! I have them in a Pyrex in the fridge. Thank you again! OH, BTW, the flavors have really blended well and mellowed out since storing overnight. I didn't expect the change in flavor profile like that. 🙂
Mindy, I love you so much. I know I say this every video but you are what I hope my daughters will grow up to be one day.
Thank you. best wishes for your daughters.
I could really clobber my low carb diet with this one BUT it looks positively delicious.
I can’t wait to try these! After making them, what is the best way to store them?
Im going to try this 🙂 Looks good!
Good cooking yummy
We don’t have glutinous rice flour can we use regular rice flower instead? Also can we use regular starch instead ?
MID AUTUMN FESTIVAL ❗❗❗☃️☃️☃️
How beautiful they look. So nice to eat
this looks so good 😍
Lol… it doesn’t have to be perfectly round unless you have OCD!! I laughed when you said that Mandy! That would be me!! I have been watching you for years!!
I will be making my mooncakes soon.
I used your older snowy skin recipe, and they worked great, but the skin was a little bland.
This year, I intend to add a little flavouring into the skin. I will try these ones, but with pandan paste.
I can't wait to try this recipe! I've been looking for one that doesn't have any dairy in the wrapper so I can make it for my friend who's lactose intolerant. Also I was thinking you could add coco powder in the wrapper so it would be like a coconut bounty bar.
These are super pretty!
I've learned to make snow skin mooncakes from you, and I can't tell you how happy I am to see another recipe with a different filling. I love mooncakes, but I want to make them more varied when I bring them to family reunions, and this seems perfect!
感谢老师。你的食谱看起来不太难所以我要试一试。
I like all your snowskin recipes but still looking for a perfect filling.👌
You won me at coconut 🥥
Thank you
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE
Hi, thank you for the recipe. Just to re-confirm the coconut milk for the filling is 190ml and the balance of 10ml for the snow skin.
No, it's 200ml (190g) in each, which uses up all of a 400ml (380g) can.
おいしそうですね。
Love your outfit, btw. What a lovely jade green color
Just tried your recipe today. It was yummy. Thank you Mandy.
I like the green ones more.Because they look like Jade.......;))))
I love your channel !
Great sharing mandy
Love your cooking your awesome!!!
Question : can I use this filling with mooncake that are cooked ? Thanks for your video ❤
Those mooncakes look delicious. Can the wrapper and filling make a day in advance and assemble the next day? What is the shelf life? Thank you for sharing.
Yes. You can assemble them the next day.
Love your mooncake series.
How different if I substitute wheat flour with corn starch or potato starch?
Siiiiiiii gracias🙏💕!!!!!!
Thank you for sharing it looks delicious
Hi Mandy . Thanks for your recipe with the coconut filling. I will certainly give it a try .😊How about using the glutinous flour which is already cooked , it must be faster but I don't know how to use it . Can you help me please ?
I'm trying to make mooncakes for the first time, I successfully made the filling. Now to try to make the skin, The only type of rice flour/glutinous rice flour that i could find in my area is red mills 1 to 1, it has both sweet rice flour & a whole grain brown rice flour, plus starches like xanthan gum & potato starch in it. I don't know if it will work if I substitute this for both flours & starch.
Cảm ơn bạn đã chia sẽ bánh ngon ❤❤❤
This may be my new favourite mooncake! Could you do a pistachio version, please?
In Malaysia & Singapore, we call it "Bing Pi 冰皮" meant ice skin.
Hi Mandy. What can I use to substitute the eggs for the filling as one of the children has egg allergy? Thank you for the video. You made it very clear.
Looks delicious！！！！！
Merci
Mindy that looks so good makes my mouth water LOL
I'm looking forward to try this! How long will they keep in the fridge? And would it be possible to freeze them?
Hi Mandy - we cannot have wheat flour is there a substitute? Me and my family are eating gluten free. Please let me know what can I use to replace wheat flour. Many thanks to you!
I was just thinking of mooncakes :>
Could you replace the matcha with cocoa powder and make it more like a mounds bar?
yes
its awsome
Thank you very much, your videos are excellent, do you have a recipe for mooncacke filling that is a base to add different flavors?
Hi Mandy,. Great video! Can you clarify whether you are using the 50g mold or 100g mold? The link to your mooncake mold shows both sizes. I’m looking to only buy one size and would like to get the right one.
I was using 50 grams mold
Mandy you are super cute! and so happy! BTW, I heard you can use the shell to get the shell out
Love silicone lid without holes, can you send the link where you bought it?
Green Tea Matcha Mooncake?
This seems so easy and pretty! I hope to try a true mooncake some day... Great video! :)
So very yummy 😋 😍 my favorite l love ❤️ 😍 💖 ❣️
Ce serait vraiment très bien , que cela soit traduit en français ...