I just found her purple snowy mooncakes vid (Sept 2020) and came here because I'm not big on coconut and wanted to see the ones she showed that had strawberries and was completely blown away by how much she's changed in just 4 years!!! She looks so little here! what black magic is this?! 😲😂
Yes yes yes. The best demonstration on moon cakes. She has great talents as a chef and a teacher. She explains things so well. Time flies n jasmine has blossomed into a beautiful young lady now. She really works hard. she keeps developing new recipes for a wide range of moon cakes every year. Bravo!!!!
This is one of the best instructional cooking videos I have ever seen! Every step of the process was presented clearly and demonstrated perfectly. Wish I had seen this video before my first attempt at making mooncakes. I subscribed immediately and will recommend to everyone. Thank you!
You are a very good 'teacher' :* ...this coming from a 30 year old >.< ...I've never eaten a mooncake in my life. After going through a couple of tutorials here, I find yours to be the best one :) Very organised and very informative! Keep up the good work!! :)
I made these yesterday, my first time ever making mooncakes, and they came out perfect...well, except for the first one where I pressed down too hard on the mold. Not to worry, I ate it immediately. I have several of your recipes bookmarked, Jasma. You are a fantastic instructor.
What a lovely video, love your demonstration as my first trial. Everything sounds good to me and it is great to share to my British friends. Thank you so much xx
I am so glad you kept going and never gave up ! You have grown so much is amazing how great you gotten. I watched your recent videos and I couldn’t understand how you don’t have millions of followers 😱 you are the best at explaining recipes ! Keep it up girl ! You will have books and I hope a tv show soon ! 😀 here a girl started an online business and now she has her own shop! I wish this for you! Such art 😍
This a very good tutorial for moon cakes. I have never eaten let alone made them. But this I will try. I have the molds already. Now I need some ingredients. Rice flour... I hope my Asia Shop is open and has it! Thank you!
I found your video great. The scenery is so beautiful. Wish I could go there once. Thank you so I found your video great. The scenery is so bea. I like too. Good like tooooooo likeeeee itt
Great Teacher! Excellent job. I am an American living in Beijing. Your moon cakes look beautiful and delicious. I need to see if you have a jiao zi video.
Jasma, love your recipes and how you explain. Question: when you steam the Custard filling too long, that it becomes crumbly, does one need to start all over or is there a way to still to make it soft, as a paste ?
Bravo...!!! What a wonderful video I found...!!! I have subscribed and know that you will teach me more of your mooncake's variations...!!! You have a great future ahead of you and me, being a passionate follower of cuisines and cultures all over the world, congratulate you and wish for you a delightful and peaceful world of discovery and success... Be good...!!! Study hard and yearn for leaving a footprint of innovations for the generations that will come after you...!!! Love you...!!!
Every time I try steaming the custard the top cooks too fast and the custard underneath is runny. I’ve got in on medium heat but maybe I need to lower it even further?
Have been enjoying your videos. They’re beautifully made and the instructions precise. Thank you for sharing. By the way…what molds do you recommend? Any special brand or type?
Hey ! i don't know much about food chemistry so I was wondering what's the use in creaming the butter with the sugar together if we're going to melt it in the pot later ? Does it make any difference with using melted butter straight away ? I've actually been wondering that about many cake batter recipes
Hi Jasma, just a question....does the dough turn hard overnight if it has been steamed longer than the recommended time? I find that the ones I've made tend to go hard by day 2 and crack after day 3. What did I do wrong? I keep them in an air tight container as soon as I've made them. Thank you in advance.
Hi Jasma, for the dough, can I just omit the sweeten condensed milk? And for the filling, can I use salted butter instead and can I roughly know what is the weight of 4 eggs? Thank you in advance and have a good day to you!
Hmm.. i completely missed the whisking the filling part while in the steam pot. i wonder if that's the reason some of my custard was hard and not able to form into a dough.
Hello, thank you for such a nice instructions video. My question is What an alternative for wheat starch can be. I've been searching at my local stores and so far I could only find tapioca, potato and corn starch.
Always a pleasure! If you cannot find wheat starch anywhere you can try to substitute it with any of the starches you've listed above. They should all be able to give you the translucent effect wheat starch has.
Hi I did try your way but it turn out something else.my dough was too sticky n custard look over cooked though I follow your instructions n time.what did I do wrong?
Sorry that it didn't turn out out right:( For the custard, if it was overcooked, you can add a little bit of milk to it, knead it in and it should work just fine. The reason why it might have overcooked is that every stove top is different. The time worked perfectly fine for me, but chances are you stove's temperature is higher than mine so the same time cooked the custard differently. It does take a little experimenting to get used to your own stove and temperature. For the dough, it is supposed to be a little sticky. Dusting the surface with rice flour should help, but maybe the measurements were a little off, it was undercooked or not kneaded enough. As much as I would love to, I can't tell exactly what went wrong since I don't know the full details. I really hope this was helpful, feel free to let me know if you have more questions:)
hey jasma, ive tried this but my dough turned out too sticky, no oil appeared, and my custard filling turned out clumpy and not firm enough to have dough consistency. Do you have any tips on how to fix this or how i can improve in the future? Thanks for the recipe! Gong xi fa cai ☺️♥️ Update: i work on the dough and the filling this morning after chilling them overnight, they turned out not bad! It’s super delicious anyway i dont think it can go wrong my family loves it :))
Love your awesome instructional video, just what i was looking for to try and make the Snow skin mooncakes for the 1st time. I am curious about your mold, where can I get them from?
Hi... dear, love love your vid tutorial.... you're such a talented lil girl. I have a question thou.... do you think we can add mango puree into the custard? Since you dont use any liquid in your custard except eggs, im thinking subs 1 egg with about 50g mango puree 🤔🤔
Thank you:) And that's a really interesting idea, but mango puree won't salitify like the eggs as they cook so I believe the final custard may become too runny and won't hold its shape. Although I have never tried it so no promises. If you are looking for just the mango flavour in the custard there are types of mango powders that you can find in supermarkets, those probably won't impact the consistency as much.
Hello. May I ask should I put the mooncakes into a fridge or a freezer to get the best texture of the mooncakes? Which one do u recommend? Thank you so much!!
It would if you keep it in the fridge for too long, i would suggest you to keep it in a air tight container to keep it's freshness, and since it's made of glutinous rice flour, it will become hard once cold no matter what, so just microwave it a little bit before eating to soften it up again.
Do you mean that you want to make the skin thicker in the mooncake? If that's the case then you just have to change the ratio of the skin and the filling when you are putting together the mooncake. Or if you are trying to make more of the skin in general you could just double the recipe. I don't 100% understand the question so please correct me if what I just said has nothing to do with your question:)
I'm going to try out this recipe right now, I'll update every couple hours to see how it goes :)) Edit: dough came out good but I cooked it for 18 mins and stirred it occasionally Edit again: Came out great! My filling was too think so it couldn't hold it's shape that well but I loved how soft it was even after in the fridge :) I rate this recipe a 9/10
I can’t believe how much she’s grown 🥺
I just found her purple snowy mooncakes vid (Sept 2020) and came here because I'm not big on coconut and wanted to see the ones she showed that had strawberries and was completely blown away by how much she's changed in just 4 years!!! She looks so little here! what black magic is this?! 😲😂
Me too can't believe how much she has grown
I refer to her videos every year for the moon festival. Her gentle and gracefulness has not changed over the years.
This child is younger than my youngest grand kid. She is a natural chef. I hope she has a TV cooking show for kids.
5 years later and it's still the best yt mooncake instruction to be found, i love this lady
Means a lot🥺
Yes yes yes. The best demonstration on moon cakes. She has great talents as a chef and a teacher. She explains things so well. Time flies n jasmine has blossomed into a beautiful young lady now. She really works hard. she keeps developing new recipes for a wide range of moon cakes every year. Bravo!!!!
This is one of the best instructional cooking videos I have ever seen! Every step of the process was presented clearly and demonstrated perfectly. Wish I had seen this video before my first attempt at making mooncakes. I subscribed immediately and will recommend to everyone. Thank you!
Aww thank youu! you're support is greatly appreciated!
Ditto! 🤎
Wow! Wow! I can't believe what I'm watching here.
Lovely girl, beautiful moon cakes, and very clear instructions.
Thanks so much for your sharing ❤❤
This girl is going places
You are a very talented young lady. Amazing!! Thank you for sharing. Keep creating!!
You are a very good 'teacher' :* ...this coming from a 30 year old >.< ...I've never eaten a mooncake in my life. After going through a couple of tutorials here, I find yours to be the best one :)
Very organised and very informative! Keep up the good work!! :)
Thank you so much, hope you can try them out!
My family inhaled the first batch. Very easy to follow. You are a very good teacher with tips that made it easy to for a first timer
This is first time I found this channel. I was deeply attracted by your videos. These videos show how much you grew up!
Jasma - amazing tutorial. You are very talented young lady. Hope to see more of your videos in the future.
She’s the daughter that every mom dream of😍😍😍😍
I made these yesterday, my first time ever making mooncakes, and they came out perfect...well, except for the first one where I pressed down too hard on the mold. Not to worry, I ate it immediately. I have several of your recipes bookmarked, Jasma. You are a fantastic instructor.
What a lovely video, love your demonstration as my first trial. Everything sounds good to me and it is great to share to my British friends. Thank you so much xx
Thank you for describing everything perfectly. I am looking forward to making these.
WELL TRAINED BY THE PARENTS, GOOD BAKER IN THE FUTURE
I am so glad you kept going and never gave up ! You have grown so much is amazing how great you gotten. I watched your recent videos and I couldn’t understand how you don’t have millions of followers 😱 you are the best at explaining recipes ! Keep it up girl ! You will have books and I hope a tv show soon ! 😀 here a girl started an online business and now she has her own shop! I wish this for you! Such art 😍
This a very good tutorial for moon cakes. I have never eaten let alone made them. But this I will try. I have the molds already. Now I need some ingredients. Rice flour... I hope my Asia Shop is open and has it! Thank you!
A very talented ad creative young girl..keep it up!
I found your video great. The scenery is so beautiful. Wish I could go there once. Thank you so I found your video great. The scenery is so bea. I like too. Good like tooooooo likeeeee itt
That looks really good Jasma!
Yr coconut recipes is perfect! I tried it’s smell so good and tasty 😻tks
Yayy🥰
thanks for sharing your video's, love them
you are so great so young and know how to make this traditional moon cake
Keep up the good work 👍
Girl you are so talented
You're my idol for Desert
I can’t wait to try these! Thank you! 🤎😊
Thank you for this video!! Recipe works well :)
Ahhhhh, can't wait to give this a shot. You're a great instructor. Thank you!
oh my, you are such a cutie. gonna try this recipe, thanks.
wow just WOW she grew up so freaking MUCH!!!
Great Teacher! Excellent job. I am an American living in Beijing. Your moon cakes look beautiful and delicious. I need to see if you have a jiao zi video.
Trima kasih Resepnya enak semuanya dan saya ingin Resep moon Cake nya yang di panggang ,semoga nona sehat selalu dan panjang umur makasih
英语说的真好！
Awesome!
beautiful!great job
Nona kamu masih muda sudah pintar buat kue,semoga kamu besar menjadi chef kue yang terkenal Amin
these are so beautiful!
Good 👍👍👍
I really enjoyed your video . Hope to see more moon cake videos.
The Mrs...
Thanks, and there will be more in the future!
You are freaking adorable... came from a video from where you are a bit older... you do an amazing job.
Bonjour ! I discover you for thé First Time bravo et félicitations ! Merci pour ce partage 😘❤️💐
Merci :)
Great video, looks pretty and delicious :)
yeah, you've grown. I just watched your recent video on mooncakes that was uploaded recently! proud of you!
很好的奶皇👍🏻好詳細又清楚叻叻吖💪🏻😎🎁
如果有中文更好！謝謝你
Amazing....
Great recipe!! Tried and it works ! Taste fantastic!
Can this custard filling be used for baked mooncake ?
Wow，Jasma，it’s so good!!!
Thanks:)
Jasma, love your recipes and how you explain. Question: when you steam the Custard filling too long, that it becomes crumbly, does one need to start all over or is there a way to still to make it soft, as a paste ?
Thank you! Try mixing some milk into it with a blender, if it doesn't become smooth then I think you might just have to redo it.
@@JasmaFusionCuisine ... thank you ! Will try that !
Hi Jasma, may we substitute milk powder with condensed milk? I suppose if we do, we can reduce the amount of milk and sugar in the dow?
Bravo...!!! What a wonderful video I found...!!! I have subscribed and know that you will teach me more of your mooncake's variations...!!! You have a great future ahead of you and me, being a passionate follower of cuisines and cultures all over the world, congratulate you and wish for you a delightful and peaceful world of discovery and success... Be good...!!! Study hard and yearn for leaving a footprint of innovations for the generations that will come after you...!!! Love you...!!!
Thanks so much!!
curious, when you make the outside layer and put in the fridge to chill - is it ok to leave overnight? wondering when is too long...
amazing!
nice
In making of mooncake skin why we first steam it after making moon cake with dough skin and then steam it
Every time I try steaming the custard the top cooks too fast and the custard underneath is runny. I’ve got in on medium heat but maybe I need to lower it even further?
Maybe try stirring the mixture halfway through to redistribute the uncooked parts
Dear Jasma, can these be prepared in a pan?
Hello! Would you recommend using a custard powder as an alternative? How much would you measure? I love your videos!
Hi, can I make the dough ahead of time? Like I will use it the next day? How to store? and how long is the shelf life? Thanks!
Have been enjoying your videos. They’re beautifully made and the instructions precise. Thank you for sharing. By the way…what molds do you recommend? Any special brand or type?
I've linked a lot of moulds in the description of my mooncake videos
Hey ! i don't know much about food chemistry so I was wondering what's the use in creaming the butter with the sugar together if we're going to melt it in the pot later ? Does it make any difference with using melted butter straight away ? I've actually been wondering that about many cake batter recipes
Hi Jasma, just a question....does the dough turn hard overnight if it has been steamed longer than the recommended time?
I find that the ones I've made tend to go hard by day 2 and crack after day 3. What did I do wrong? I keep them in an air tight container as soon as I've made them. Thank you in advance.
Hi Jasma, for the dough, can I just omit the sweeten condensed milk? And for the filling, can I use salted butter instead and can I roughly know what is the weight of 4 eggs? Thank you in advance and have a good day to you!
Hello!! Can I check on what type of milk powder did u use?
Doesn't this cake need to be baked in the oven??
Hmm.. i completely missed the whisking the filling part while in the steam pot. i wonder if that's the reason some of my custard was hard and not able to form into a dough.
If no wheat starch, can use tapioca starch?
Hello, thank you for such a nice instructions video. My question is
What an alternative for wheat starch can be. I've been searching at my local stores and so far I could only find tapioca, potato and corn starch.
Always a pleasure! If you cannot find wheat starch anywhere you can try to substitute it with any of the starches you've listed above. They should all be able to give you the translucent effect wheat starch has.
Hi, you say, 50min for the custard filiing ???
15 minutes!
Wow
How many mooncakes does this recipe make?
Hi I did try your way but it turn out something else.my dough was too sticky n custard look over cooked though I follow your instructions n time.what did I do wrong?
Sorry that it didn't turn out out right:( For the custard, if it was overcooked, you can add a little bit of milk to it, knead it in and it should work just fine. The reason why it might have overcooked is that every stove top is different. The time worked perfectly fine for me, but chances are you stove's temperature is higher than mine so the same time cooked the custard differently. It does take a little experimenting to get used to your own stove and temperature. For the dough, it is supposed to be a little sticky. Dusting the surface with rice flour should help, but maybe the measurements were a little off, it was undercooked or not kneaded enough. As much as I would love to, I can't tell exactly what went wrong since I don't know the full details. I really hope this was helpful, feel free to let me know if you have more questions:)
hey jasma, ive tried this but my dough turned out too sticky, no oil appeared, and my custard filling turned out clumpy and not firm enough to have dough consistency. Do you have any tips on how to fix this or how i can improve in the future? Thanks for the recipe! Gong xi fa cai ☺️♥️
Update: i work on the dough and the filling this morning after chilling them overnight, they turned out not bad! It’s super delicious anyway i dont think it can go wrong my family loves it :))
some of your recipes call for all-purpose flour. is there a substitute usable? I"m allergic to a lot of foods including wheat and nuts
Love your awesome instructional video, just what i was looking for to try and make the Snow skin mooncakes for the 1st time. I am curious about your mold, where can I get them from?
I'm don't really remember where mine are from since I got it a really long time ago, but you should be able to Amazon.
Thanks again Jasma. It took me two tries but I got them right! I wanted to take a pic but my kids ate them too fast😂😂😂😂😂😂
Haha I'm so glad they liked it:)
can we put rice flour instead of glutinous rice flour? And what is wheat starch?
Hi... dear, love love your vid tutorial.... you're such a talented lil girl. I have a question thou.... do you think we can add mango puree into the custard? Since you dont use any liquid in your custard except eggs, im thinking subs 1 egg with about 50g mango puree 🤔🤔
Thank you:) And that's a really interesting idea, but mango puree won't salitify like the eggs as they cook so I believe the final custard may become too runny and won't hold its shape. Although I have never tried it so no promises. If you are looking for just the mango flavour in the custard there are types of mango powders that you can find in supermarkets, those probably won't impact the consistency as much.
@@JasmaFusionCuisine you were right, my custard turn weird and funny. So i just throw it and make normal custard ... well... its a gud experiment 😅😅😅
Haha that's okay, trial and error right:)
@@JasmaFusionCuisine 😂😂👍👍
Love your videos. Just one question, what’s the possible reason for my dough to turn out to be too sticky? Thank you!
Thanks! It could be that it wasn't steamed enough but the dough is supposed to be a little sticky.
Thank you! I will try again.
Hello. May I ask should I put the mooncakes into a fridge or a freezer to get the best texture of the mooncakes? Which one do u recommend? Thank you so much!!
Fridge. All they way. If you put it in the freezer it would just become solid:)
If i put in the fridge around 1 week, will the snow skin become harder and not chewy? Thank you :)
It would if you keep it in the fridge for too long, i would suggest you to keep it in a air tight container to keep it's freshness, and since it's made of glutinous rice flour, it will become hard once cold no matter what, so just microwave it a little bit before eating to soften it up again.
hi jas, what's the size/weight of your mould? thanks
These are 100g!
Can you cook the custard filling in a pot with low heat and keep stirring until it’s cooked? Instead of steaming?
I've never tried that but I think it should be fine. It might take a while though and be careful not to burn it!
Jasma Fusion Cuisine Thanks. I will try slowly cooking in the stove. Thanks.
Hi Jasma. Based on the recipe above and a 50g size mould that you used, how many pieces of mooncake did you get?
You should be able to make 16-17 50g mooncakes.
Can i use something else if i dont find wheat starch?
Corn starch should be ok as a substitute.
Hi jasma i would like to make more for the skin portion..how much flour should i add ?? Thank you for the reply >_
Do you mean that you want to make the skin thicker in the mooncake? If that's the case then you just have to change the ratio of the skin and the filling when you are putting together the mooncake. Or if you are trying to make more of the skin in general you could just double the recipe. I don't 100% understand the question so please correct me if what I just said has nothing to do with your question:)
Can we make a 50 gram moon cake instead of the 100gm
yeah ofcourse! you can adjust the size based on your mold.
Today I watched another video of yours with two complete ads. Other viewers should also follow the same strategy.
Does the snowskin harden after a few days?
Yes, I would say eat it within 3 days or else it becomes dried out.
@@JasmaFusionCuisine how do we keep the snowskin soft for a longer period of time?
Keep it in a super air tight container, otherwise there's really nothing much you can do...
Wheat starch? Is it corn starch or wheat flour?! I didn’t find anything called wheat Starch!
It's wheat starch! You should be able to find it in most chinese grocery stores.
@@JasmaFusionCuisine thank you I find it online and order it waiting for it now 😉
Its my first time and I failed doing this big time both came out lumpy and thick.☹😭
Hi. Can i used tapioca starch instead of wheat starch?
I never tried that before so I can't guarantee if it'll come out right. But feel free to try it, I would love to know how it turns out!
I'm going to try out this recipe right now, I'll update every couple hours to see how it goes :))
Edit: dough came out good but I cooked it for 18 mins and stirred it occasionally
Edit again: Came out great! My filling was too think so it couldn't hold it's shape that well but I loved how soft it was even after in the fridge :) I rate this recipe a 9/10
How many moon cake that I have with this recipe?
I think I made about 6 100g mooncakes, but the amount will vary based on how big you make them.
I LOVE YOUUUUUU GIRL
❤😊Thanks❤❤❤ 1:14
Can i change the wheat starch to corn starch??
I'm not really sure since i haven't ever tried that before, but corn starch is quite important in this recipe. You can try it out though.
Jasma Fusion Cuisine ok thanks
Instead of wheat starch any other
Corn starch
YOU'RE SO YOUNG WHAT