I just saw another video that went viral with a chocolate mooncake and one of the ingredients was hershey's syrup. This is why I always end up coming back to your recipes. You are so mindful about the quality of ingredients you use.
I know you like to steam the skin mixture but I did your sweet potato and the taro mooncake skins in the microwave and they came out perfect. I do three one minute intervals with stirring in between and a final 20-30 second interval in the microwave and kneed. They come out perfect and SO much faster and easier than steaming.
That makes so much sense. A microwave is basically an electric steamer where no extra water gets added, and this recipe really has us avoiding adding extra water. The texture after steaming of the skin and custard kind of looks like a mug cake, so I'm going to see if this whole recipe can be done with a microwave instead of lugging out my stovetop steaming set up. Thank you!
Made my first mooncake by following your videos and they were so delicious. Thank you so much for sharing them. I cannot wait to try more of your recipes ☺
”If you had gold luster dust laying around at home, you too, would find an excuse to paint it on anything” haha! Way too real 😂 It looks so pretty and it literally NEVER runs out.
Definitely a luxury moon cake and also look so yummy with the filling nutty flavour. I must try to make this version of luxury mook cake for my family and friends. Thanks Jasma for the recipe.
Really upped the regal feel on this one! Nice! Also just finished 4 batches of your recipe mooncakes today for festival, thanks again for sharing your craft.
Jasma, you have upped the game this time. The Mooncakes look exquisite！！！！！！！！！！！！！！！！！and must taste out of this world as ANYTHING with Baileys tastes wonderful!! Thank you as always for inspiration!
Ok... all your mooncakes are beautiful and creative.. but the dragon mold and gold dust... 🥲👏 So cool!! And thank you for sharing the links! 🙏 Now to veganize this recipe😅
These look so delicious. Is there anyway I can substitute the milk power for something else? I’m allergic to dairy and will have to use coconut milk instead
@Jasma, I tried you chocolate skin yesterday and I love how it came out. I have tried several chocolate snowy skin recipes and yours didn't stick, easy to apply and it didn't stick in the mold, so the design came out beautifully (so far). My filling consisted of brownie and a Ferrero rocher chocolate. Thank you for the recipe and will use it again for sure.
hello Jasma, I am from Argentina and enjoy tooo much your recipe. I need know a time it will last to eat , i will do it for a gift in my son wedding so I need make it until becuase i need 100 pieces, can i make all and keep its in a freezer? Thank you for information
I am OBSESSED with your mooncake recipes!! They all look so pretty~ I was going to make the black sesame and walnut ones for this year, but the only asian supermarket in my town is closed indefinitely.... so I can't get the ingredients :") maybe I'll turn a blind eye to the calendar and make the recipe whenever they're open again. I'll take it as practice for next year! Thanks for sharing all your amazing recipes. Your videos are very informative and satisfying to watch.
Hi lady . Or hi professional in art . Your chocolate design and recipe it's fantastic and delicious so mutch . All my family loved and like't so mutch . Thank's for you and we like to see more videos from you . I am Lebanese from saida city . Best regards 🌷🤝🌹👍🌻
Lady i am remember now . I am thinking about you are putting gold color on your chocolate but i want to know if this gold color its dangerous for stomak ? Thanks .
Hi Jasma, I was making the filling , I steam for total of 30min , still soft and it looks like the oil did not absorb in ,which part did u make wrong ?please help thanks 🙏
The filling will still be soft right after cooking! As long as it is no longer liquid that means it's cooked and you'll have to chill the mixture for the oil to become homogenous with everything else
I think I'll replace the pistachio for cocoa nibs or something similar for extra chocolate flavour and it would be as crunchy, if not more. That being said it really looks good once cut open with the pistachios. Thanks for the recipe !
I’ve got my baileys and I’m ready to do this thing!!! What is custard powder and what is a substitute? Can I use like instant pudding or cook and serve pudding? Maybe??
Custard powder (Bird’s) is mostly cornstarch. So you can substitute with cornstarch. If using instant pudding or traditional cooked pudding you might need to adjust the sugar, milk or egg amounts. You can google to see some recipes for custard powder substitution.
Hi jasma i saw that there isn’t wheat starch anymore in you new mooncakes. Instead its corn starch. Would your older recipes also work if i substitute the wheatstarch for cornstarch?
Yes, it will! I replaced the wheat starch as I noticed far too many people either didn't have access or had dietary restrictions, the recipe will work just fine with corn starch.
where do you buy the custard powder and what brand/type do you use. having a hard time finding it. thank you. Been watching you since you released your first video.
i wouldn't! they do very different things and have properties that aren't quite interchangeable in this recipe, i'd say the closest substitute would be cornstarch
you're so welcome! i'm not super familiar with the taste of rum but keep in mind that most of the alcohol content will evaporate so you'll mainly be left with the flavour. if you think you'll like the combination of rum and chocolate then yes go for it!
По видео понятно всё, доступно,спасибо,наверное и вкусно, приготовить не сложно,жаль,что нет списка продуктов на русском языке. У Вас было бы больше подписчиков.
HI Jasma, I love all your videos. I've made a few of your mooncakes and my family loves them. I can't seem to find the link for the dragon mold. Can you please provide the link? Thanks
I'm curious..... with all the wonderful advances in vegan food do you yourself or possibly anyone in the comments think the egg custard part could be made vegan? I ask as now we can get vegan condensed milk, vegan milk powder, vegan custard powder and even vegan baileys I was just curious if anyone had an idea for a replacement for the large egg used? Maybe cornstarch? Alpro sell vegan custard but it's just liquid..... anyone ideas? Anyone?
