ive just come here from your snowy purple mooncake video, so i know this video is quite old, but you're so cute and already professional here! these look amazing, i love your mooncake videos :)
@@JasmaFusionCuisine I did the same thing. Holy crap you're SO young in this video, and so astonishingly competent! Somehow that makes you even MORE adorable?! How did you DO that? XD ❤
I watched lots of snow skin moon cake in Utube and finally chose yours. You presentation is clear & easy to follow for a beginner . It comes out very nice. And I found out I also subscribed Mama fusion Cuisine, I think both from the same family. Thank you for sharing & hard work for both of you.
so skilled from a young age but i can also see youve grown more confident in yourself and there's in sm improvement in both ur baking skills and video production!!
Hello Jasma! I am new to your channel and I made this matcha snowy mooncakes this weekend and it was very successful!! It was my very first time making them! I really enjoy your videos and great explanation on the steps. I will try the black sesame next! Thank you so much!
Hi! Found your channel because of the snowy purple mooncake! Thanks for sharing your skills. I've been studying your videos because they're super informational and you explain stuff really well and I'm trying to do research in to making mooncakes.
Hi Jasma I start learning how's to bake now. I'm waiting for my moon cake mold arrive soon so I will try on your receipt. Thanks for sharing your receipt
Hi Jasma. Your instructions are really very clear and I am so proud of you. A professional chef in the making. Well done. I am going to have a go at this. Never made it before.
I love how you have followed your passion since you were young @Jasma Fusion Cuisisne. I love your mindset and most of all your baking. Your mooncakes are just 😋 thanks to your guidance my mooncakes turned out so good:) Take care 🥰💗💕🌈
@Jasma, I subscribed yesterday after viewing your Snowy Purple Moon Cake video. I am super impressed and even more so when I saw this one that was 4 years ago. You make it look effortless and have inspired me to try.
Thank you Jasma for sharing your recipe. I have made Mooncakes but snowskin Mooncakes I haven’t. It will be my first time making it. I will give it a go. I have some red bean paste I made leftover from another recipe I baked two fillings in a bread. I can’t wait. I hope it will be fine.
Thank you for the delicious yummy and easy to follow recipe; I have no issue in following the steps. It is old video but it is so helpful and you are amazing as young chef with this skillful in the kitchen. I don’t see any mess at all😮. I’m so scared when my teenage daughter involves in cooking/baking, aftermath is mommy.
I just finished the other moon cake video and decided to watch this thinking it’s a different channel. But then I started thinking, oh this girl has the same kitchen as the previous girl, they might be related. Then I checked the date and realised it’s just the same girl but 5 years younger!
Hi Jasma, new subscriber here 🥰, if i want to make 2-3 different fillings in advance, how can i store them so they can last before i will use them? Can i just keep them in fridge/ keep in freezer? How long will they last? Thank you.
Hi Jasma, I have try few of your recipe for snow skin mooncake. Everything was fine but after kept in refrigerator over night, the skin become slightly harden? Why? Especially the match skin after kept 2-3 days when take out from the fridge the skin cracked? Why? Even i do the packaging exactly like in the store selling.. Thanks
Hello Jasma! .. is it my 1st time visiting your Chanel. Just to say that I'm enjoying the videos and that is so cute to see your "growth " as a cook and as a person. Idk many food Chanels where you can see your favorite chef growing older as you watch the episodes..so very unique content 👏👌
Glad to hear that! I wouldn't exactly recommend it because wheat starch is meant to make the skin translucent, corn starch wouldn't necessarily achieve the same effect.
Depending on your location you can try searching in Chinese grocery stores or even order it online. If that's a bust I guess cornstarch is the closest substitute, I just can't promise the same result...
@@JasmaFusionCuisine I'm going to be trying this recipe some time this month (likely for viewing the second moon) so I'll let you know how cornstarch works. I can't eat wheat (yay autoimmune disorders) so I have to find something to substitute.
@@OscelotTheCat I'd love to know how that goes for you; I'd like to make these for my celiac friends. (And uh, I'm mid-getting diagnosed with an autoimmune disorder, sooooo may get the ixnay on gluten orders soon. Sigh.)
Hmm, I understand where you're coming from. Although for mooncakes where measurements are fairly important I wouldn't recommend doing so since the ratio of the ingredients will definitely be altered and the results would not be the same.
So I know this is 2 years late, but I would honestly hugely suggest using a kitchen scale for baking. It's more precise, especially since everyone (myself included) seems to get dry measures and wet measures confused, and it means less dishes to clean at the end of things. Happy baking!
ive just come here from your snowy purple mooncake video, so i know this video is quite old, but you're so cute and already professional here! these look amazing, i love your mooncake videos :)
Haha thank you!
@@JasmaFusionCuisine I did the same thing. Holy crap you're SO young in this video, and so astonishingly competent! Somehow that makes you even MORE adorable?! How did you DO that? XD ❤
@@JasmaFusionCuisine You're so well-spoken and engaging. Thank you for providing us great recipes and clear instructions.
I watched lots of snow skin moon cake in Utube and finally chose yours. You presentation is clear & easy to follow for a beginner . It comes out very nice.
And I found out I also subscribed Mama fusion Cuisine, I think both from the same family. Thank you for sharing & hard work for both of you.
so skilled from a young age but i can also see youve grown more confident in yourself and there's in sm improvement in both ur baking skills and video production!!
Thank you!
I came from your most recent video omg this was only 4 years ago!! You grew and matured so much!!
Wow I just saw you all grown up and now see how long you have been doing this. You are amazing! ❤
Hello Jasma! I am new to your channel and I made this matcha snowy mooncakes this weekend and it was very successful!! It was my very first time making them! I really enjoy your videos and great explanation on the steps. I will try the black sesame next! Thank you so much!
Hi! Found your channel because of the snowy purple mooncake! Thanks for sharing your skills.
I've been studying your videos because they're super informational and you explain stuff really well and I'm trying to do research in to making mooncakes.
Hi Jasma
I start learning how's to bake now. I'm waiting for my moon cake mold arrive soon so I will try on your receipt.
Thanks for sharing your receipt
Hope it turns out well!
You were so cute 5 years ago and really professional. Have to try your recipe this year!
You’re so cute and amazing!! Great work! Jasma, what happen if I want the dough sweeter? Will it ruin the viscosity of the dough? Thank you.
Very articulate at a young age!
Hi Jasma. Your instructions are really very clear and I am so proud of you. A professional chef in the making. Well done. I am going to have a go at this. Never made it before.
Means a lot!! hope you like it:)
Yes, she is getting the grind in early!!! Good for you, girl!!
I love how you have followed your passion since you were young @Jasma Fusion Cuisisne. I love your mindset and most of all your baking. Your mooncakes are just 😋 thanks to your guidance my mooncakes turned out so good:)
Take care
🥰💗💕🌈
I was kneading it and it just got increasingly sticky 😂 Why does yours look so smooth
@Jasma, I subscribed yesterday after viewing your Snowy Purple Moon Cake video. I am super impressed and even more so when I saw this one that was 4 years ago. You make it look effortless and have inspired me to try.
Impressive..you're talented
Jasma, you indeed is very sweet, knowledgeable in all your videos. Enjoy watching and trying your recipes very much .
Nicely presented, young yet professional. Will try this recipe coming weekend!
Thank you Jasma for sharing your recipe. I have made Mooncakes but snowskin Mooncakes I haven’t. It will be my first time making it. I will give it a go. I have some red bean paste I made leftover from another recipe I baked two fillings in a bread. I can’t wait. I hope it will be fine.
Jasma, I love your channel. You explain the process so well. Do you think the rice dough can be needed in a stand mixer?
I love this video and how charmingly cute you are; fast forward to your latest video and you've transformed into an uber cool, chic chef!
Thank you for the delicious yummy and easy to follow recipe; I have no issue in following the steps. It is old video but it is so helpful and you are amazing as young chef with this skillful in the kitchen. I don’t see any mess at all😮. I’m so scared when my teenage daughter involves in cooking/baking, aftermath is mommy.
Found your channel today and subscribed immediately😊. Good job
I just finished the other moon cake video and decided to watch this thinking it’s a different channel. But then I started thinking, oh this girl has the same kitchen as the previous girl, they might be related. Then I checked the date and realised it’s just the same girl but 5 years younger!
Machaallahe👍🌷
Hi Jasma, new subscriber here 🥰, if i want to make 2-3 different fillings in advance, how can i store them so they can last before i will use them? Can i just keep them in fridge/ keep in freezer? How long will they last?
Thank you.
Hi Jasma, I have try few of your recipe for snow skin mooncake.
Everything was fine but after kept in refrigerator over night, the skin become slightly harden? Why?
Especially the match skin after kept 2-3 days when take out from the fridge the skin cracked? Why?
Even i do the packaging exactly like in the store selling..
Thanks
What kind of milk can be used? Whole milk? Does almond milk work?
Hello Jasma! .. is it my 1st time visiting your Chanel. Just to say that I'm enjoying the videos and that is so cute to see your "growth " as a cook and as a person. Idk many food Chanels where you can see your favorite chef growing older as you watch the episodes..so very unique content 👏👌
Aww so glad to hear that!!
Hi! This is so cute! I would like to know that following this recipe how many pieces we will get?
Clever daughter👏🏻
Wow she’s grown so much :O
can i omit using condensed milk??
👍
Jasma is so cute 😊
Hi, I am attracted to your recipe... I couldn’t find wheat starch... can I replace it with corn starch?
Glad to hear that! I wouldn't exactly recommend it because wheat starch is meant to make the skin translucent, corn starch wouldn't necessarily achieve the same effect.
Can you suggest what to do if I couldn’t find the wheat starch???
Depending on your location you can try searching in Chinese grocery stores or even order it online. If that's a bust I guess cornstarch is the closest substitute, I just can't promise the same result...
@@JasmaFusionCuisine I'm going to be trying this recipe some time this month (likely for viewing the second moon) so I'll let you know how cornstarch works. I can't eat wheat (yay autoimmune disorders) so I have to find something to substitute.
@@OscelotTheCat I'd love to know how that goes for you; I'd like to make these for my celiac friends. (And uh, I'm mid-getting diagnosed with an autoimmune disorder, sooooo may get the ixnay on gluten orders soon. Sigh.)
Matcha and red bean is 💕
Best combo!
@@JasmaFusionCuisine wow! Thanks for replying! 💕😍
is it okay to use canned red beans?
Very nice 👍
Adorable girly 🥰
where can i get the full recipe for this? seems your website doesn't work :(
My website is currently being revamped so unfortunately it’s not ready or the public. The written recipe is in the description!
I made this and it didn't taste that good. Not really sure if anyone has tried making it before or if it's just me
woah, you were so smoll, precious,
i don’t like to use scale, feel it is troublesome so can i consider 1tbsp=10gm?
Hmm, I understand where you're coming from. Although for mooncakes where measurements are fairly important I wouldn't recommend doing so since the ratio of the ingredients will definitely be altered and the results would not be the same.
So I know this is 2 years late, but I would honestly hugely suggest using a kitchen scale for baking. It's more precise, especially since everyone (myself included) seems to get dry measures and wet measures confused, and it means less dishes to clean at the end of things. Happy baking!
You’re super talented! That’s all I have to say lol :D
awww tyy
Hi can u tell me that I use 63 grams mould, how many grams of dough n how many grams of fillings please?
Just half and half would do, but you can do a little more of the filling if you want.
Jasma Fusion Cuisine ok thanks
Everytime i add the flour and all it becomes a dough and not as liquid-y as yours 😢