ive made like 3 different snow skin mooncakes now and i can never get the skin quite right. always sorta uneven thickness and sometimes even a hole for the filling to squeeze out of. its just a lot harder to work with the skin for me, like the window where its compliant is super small? traditional i get it right erry time, so imma go for that one! (but tbh i always cheat and make the snow skin in the microwave instead of steaming it so maybe thats why i struggle)
I love them both! I used to slightly prefer traditional until you came along and showed us all these amazing flavours! Now I do prefer snow skin, especially the Bailey’s 😋 but I do love them both!
Ahhh love that you don't use lye water in your baked mooncakes! Would love to see more of your version of traditional baked mooncake but with modern flavours! 💕
I’ve been waiting for this time of year to come again! A new flavor to try! Prefer snow skin, (especially Bailey’s 😋), but I do love both and plan to make some more traditional ones this year. But I love the snow skin mooncakes 🥮 so much I make them throughout winter and spring! You kill it every 👏🏼 single 👏🏼 time 👏🏼!!!!
The other day I was asking myself where is jasma? Glad to see you again 😊 and as always with a great recipe. PD: Mooooncakes!!!! ❤ I like this kind of moons too. 🌙
i've made several on your snow skin mooncake recipes before (with wonderful results) and have been intending to try my hand at baked mooncakes... i really like osmanthus so i may try this one (either of the variations). thank you so much for sharing your recipes; you pay such attention to detail and have such wonderful creativity. hoping that you have a lovely day.
Awww, Jasma, I watched your vlog overtime and you have grown into a pretty young lady. I probably a lot of your desserts vlog. I love snow skin mooncake.
Hi Jasma, your guides to mooncakes are well explained, clear and I enjoy watching you make these delicious looking mooncakes. I will attempt making my own this week so wish me luck as well using all your tips and guides. Have you ever tried honey dew mooncake before? Years ago before the pandemic we used to have one particular company that makes delicious honey dew traditional mooncakes but since then the production has stopped. I have always wanted to eat them again but there is no such thing available. If you could recreate that filling it would go well with snow skin mooncakes as well. If anyone could do it, it definitely would be you!! ❤ I hope you could do this honeydew or cantaloupe honey dew filling and make it your special youtube sharing here one day! Thank you so much for sharing such lovely recipes with us, not only you make such wonderful delicacies but you are so pretty as well!
Hey jasma! Ive been following your mooncake journey since the traditional custard one when you were little 😂 Wanted to ask a question, your crust recipe looks updated, do you prefer this updated recipe vs the custard mooncake version and why? Go! 😂 Thanks heaps.
Jasma when you’re back from your break can you show us how to bake alternative cakes? Like a tiramisu crepe cake, flan cake, fruit tart cake, giant layered macaron cake
Your snow skin mooncake recipe is so delicious. And the mooncakes always turn out beautiful. But i wonder if there is any replacement for the egg in the coconut filling, as I want to make them for my vegetarian friends. Thank you Jasma!!! 😘
thank you!! the purpose of the egg in this recipe is to help bind the filling together, unfortunately I won't be super helpful in suggesting replacements since I'm not familiar with vegan or vegetarian baking alternatives... perhaps see if there are other recipes you can reference? hope you still get to try these out!
A well timed recipe (we're a month away!) upload, in HD video, with osmanthus (I love osmanthus and dried goji gelatin dessert), excellent, and thank you! 👏
These look really interesting, both to eat and to make. I've never tried anything like this but if I can get a hold of a mould, I will give them a try! Usually the things that end up looking pretty require a level of dexterity I do not have, but I can push on a stamp.... probably D:
Hi Jasma, super love your video’s. I have a question, can I make the coconut filling days in advance and store it in the freezer and take it out when I need it so that it has a longer shelf life? Will the quality change if I do so?
A wonderful recipe video, as ever! Can I ask why you only use the egg white for the egg wash? Usually it’s the egg yolk used for the egg wash, but that produces a golden brown. Is the egg white to give these moo cakes a shiny top but not coloured?
Thank u for the recipe. Gonna try it. Can i clarify with u thatvthe ingredients for the filling is for 12 moon cakes for either the snow skin or baked moon cakes. That means if i wanna try both i hv to double the ingredients for the filling. Thks again.
@@JasmaFusionCuisine well I can't wait your videos are very underrated. I used the for reference for when I make moon cakes at home and want to spice things up. Good luck in college.
Any tips for not having a 'white' coating on the snow skin mooncakes? I make sure to dust off the excess from the moulds before pressing, but still there's a bit of powdery finish on the end product!
it does make the dough a little bit dryer, if you can try to sub out a small portion (maybe 2 tbsps) of the AP flour with corn starch to get it a bit closer to pastry flour!
do u really have to use a non-stick pan? because i switched over from non-stick to stainless steel pans because i kept destroying the non-stick coating...
i highly recommend it because it makes things SO much easier. since the filling is being cooked without a layer of grease to prevent sticking it'll be really tough to cook on a stainless steel pan without having a brunt layer on the bottom. and the usual way to prevent sticking without relying entirely on oil is to heat up the pan until it's super hot but in our case that'll essentially sear part of the filling which we don't want either...
You can use a silicone mat to bake on! I use Gorilla Grip silicone baking mats and they act similar to parchment paper. They are reusable so they reduce waste and I haven't had to clean my pans in forever because the mats protect them from grease.
Do you prefer snow skin or traditional mooncakes?
For me it’s the same. I assume that traditional ones last longer though and maybe easier to package. I liked that you have 2 versions
Snow skin!! ❤️❤️❤️ I just think they're more appealing to the eye, to me anyways 😂
YES!!!🙋♀️
ive made like 3 different snow skin mooncakes now and i can never get the skin quite right. always sorta uneven thickness and sometimes even a hole for the filling to squeeze out of. its just a lot harder to work with the skin for me, like the window where its compliant is super small? traditional i get it right erry time, so imma go for that one!
(but tbh i always cheat and make the snow skin in the microwave instead of steaming it so maybe thats why i struggle)
I love them both! I used to slightly prefer traditional until you came along and showed us all these amazing flavours! Now I do prefer snow skin, especially the Bailey’s 😋 but I do love them both!
好開心陪寶貝公主整月餅& Snow Skin
I like that your baked one doesn’t use lye water. I would love to see a baked lava version! Keep up the amazing recipes! 💜
Ahhh love that you don't use lye water in your baked mooncakes! Would love to see more of your version of traditional baked mooncake but with modern flavours! 💕
Looks fantastic! I always look forward to the moon cake videos! Thanks for including the two skin types!
thank you for watching!!
I’ve been waiting for this time of year to come again! A new flavor to try! Prefer snow skin, (especially Bailey’s 😋), but I do love both and plan to make some more traditional ones this year. But I love the snow skin mooncakes 🥮 so much I make them throughout winter and spring! You kill it every 👏🏼 single 👏🏼 time 👏🏼!!!!
The other day I was asking myself where is jasma? Glad to see you again 😊 and as always with a great recipe.
PD: Mooooncakes!!!! ❤ I like this kind of moons too. 🌙
i've made several on your snow skin mooncake recipes before (with wonderful results) and have been intending to try my hand at baked mooncakes... i really like osmanthus so i may try this one (either of the variations). thank you so much for sharing your recipes; you pay such attention to detail and have such wonderful creativity. hoping that you have a lovely day.
thank you for the sweet comment❤
好正，見到都想食
Another awesome recipe!
Thank you for sharing
This is simply one of the healthiest pastries. 😎
Your delicacies are perfect and very classic. 💮
thank you so much!
I can't believe I just found this channel. Your videos are great!
Awww, Jasma, I watched your vlog overtime and you have grown into a pretty young lady. I probably a lot of your desserts vlog. I love snow skin mooncake.
Jasma, thank you so much for sharing all your wonderful mooncake recipes, i have my own pastry studio and my clients all love them! ❤
Happy Lunar New Year, Jasma! 🐉 Wishing you the best in whatever goals you have for this year, as well as the spirit and energy to achieve them! 🐲
Hi Jasma, your guides to mooncakes are well explained, clear and I enjoy watching you make these delicious looking mooncakes. I will attempt making my own this week so wish me luck as well using all your tips and guides. Have you ever tried honey dew mooncake before? Years ago before the pandemic we used to have one particular company that makes delicious honey dew traditional mooncakes but since then the production has stopped. I have always wanted to eat them again but there is no such thing available. If you could recreate that filling it would go well with snow skin mooncakes as well. If anyone could do it, it definitely would be you!! ❤ I hope you could do this honeydew or cantaloupe honey dew filling and make it your special youtube sharing here one day! Thank you so much for sharing such lovely recipes with us, not only you make such wonderful delicacies but you are so pretty as well!
Jasma, i know that you are good person and good chef! I love your work, stay healthy and always happy. Greetings from Indonesia.
Thanks! Really great instructions with lots of tips for any kind of mooncake. Now to see if I can find some osmanthus locally.
You made wrapping it look so easy🎉
Hello Jasma you moon cakes look mouth watering I can’t wait to recreate this so excited ❤
hope you like it!!
If I do ever get the guts to make mooncakes I’ll definitely use one of your recipes
Just do it...😂
Muito obrigada Jasma , adoro suas receitas incríveis e deliciosas ! 😋🍰🍪🍮🥮🥟🍱🥞🧇🥯😋 ♥️😊🤩🤗👏🏻👏🏻👏🏻👏🏻👏🏻♥️🌍♥️🌍♥️♥️🌎❤️🌏🌺🌻🌸🌼🌹🍁🌷🌳🌲🌺🌻🌸🌼🌹🍁🌷
Girl don’t give up keep posting plsss!
I LOVE YOUR MOONCAKES!! I always make the recipes you post ❤ been a minute 🥰✨
I'm so happy to have you here❤️
Hey jasma! Ive been following your mooncake journey since the traditional custard one when you were little 😂
Wanted to ask a question, your crust recipe looks updated, do you prefer this updated recipe vs the custard mooncake version and why? Go! 😂 Thanks heaps.
Im a fan of this girl.
Thank you so much Jasma.
you are so talented and I LIVE for your recipes.
What does osmanthus taste like?
thanks!! osmanthus has this fruity and floral flavour that sort of resembles peaches or apricot
Wow , you’re so skilled 😃🥰🥂🧘♂️❤
Jasma when you’re back from your break can you show us how to bake alternative cakes? Like a tiramisu crepe cake, flan cake, fruit tart cake, giant layered macaron cake
Your snow skin mooncake recipe is so delicious. And the mooncakes always turn out beautiful. But i wonder if there is any replacement for the egg in the coconut filling, as I want to make them for my vegetarian friends. Thank you Jasma!!! 😘
thank you!! the purpose of the egg in this recipe is to help bind the filling together, unfortunately I won't be super helpful in suggesting replacements since I'm not familiar with vegan or vegetarian baking alternatives... perhaps see if there are other recipes you can reference? hope you still get to try these out!
Thank you dear❤❤❤
Hi dear😊 I love your recipes 💖please can you share some really good Vanilla and chocolate cupcakes with whipped cream frosting 🥰🙏🏻
I plan to make snow skin & traditional mooncakes this year
hope it goes well for you!!
Hi! Thank you for all the wonderful videos! My filing turns out to be too wet even after putting on the pan for a long time. What should I do now? 😢
Hi Jasma, I made the snow skin and everyone loved them. Do you have a gluten free version? Or can I eliminate the glutinous rice flour ?
Hi Jasma! What signs should we be looking for to judge if the filling is cooked and to take it off the frying pan?
A well timed recipe (we're a month away!) upload, in HD video, with osmanthus (I love osmanthus and dried goji gelatin dessert), excellent, and thank you! 👏
lovely
These look really interesting, both to eat and to make. I've never tried anything like this but if I can get a hold of a mould, I will give them a try! Usually the things that end up looking pretty require a level of dexterity I do not have, but I can push on a stamp.... probably D:
you got this!!!
@0:58 not any Asian grocery stores but Southeast Asian or Chinese grocery stores.
Hi Jasma, super love your video’s. I have a question, can I make the coconut filling days in advance and store it in the freezer and take it out when I need it so that it has a longer shelf life? Will the quality change if I do so?
I don't think it'll make a massive difference just make sure to cover it well so it doesn't dry out!
What about the filling's (alone) shelf life please?
A wonderful recipe video, as ever! Can I ask why you only use the egg white for the egg wash? Usually it’s the egg yolk used for the egg wash, but that produces a golden brown. Is the egg white to give these moo cakes a shiny top but not coloured?
that's right!! I wanted to preserve the green as much as I could
Nice
Thank u for the recipe. Gonna try it. Can i clarify with u thatvthe ingredients for the filling is for 12 moon cakes for either the snow skin or baked moon cakes. That means if i wanna try both i hv to double the ingredients for the filling. Thks again.
that's right, one batch of the filling is enough for 12! hope you like them😊
Amei kkk mama fusion acompanho também
Hi Jasma, where are you? Hope all is well..looking forward to new videos soon
hi!! i'm at college and I don't have a kitchen to keep making cooking videos🥺 i promise to return when i do!
@@JasmaFusionCuisine Amazing!! Glad all is well. All the best to you!
@@JasmaFusionCuisine well I can't wait your videos are very underrated. I used the for reference for when I make moon cakes at home and want to spice things up. Good luck in college.
Hi, Jasma. Can I ask you what's size moon cake model you used in this recipe? Thanks.
It already coming up to that time of the year ☺️🍂🍁🌕🌖🌗🌘🌑🌒🌓🌔
these look amazing!! if i want to do half snow skin and half baked (still yielding 12 50g mooncakes total), should i half the recipe of each crust?
that's right!
another banger
you know it😛
If I don't want the coconut , just only osmanthus , do u have any recipe for it~
Any tips for not having a 'white' coating on the snow skin mooncakes? I make sure to dust off the excess from the moulds before pressing, but still there's a bit of powdery finish on the end product!
Yummy
How freezer-friendly would mooncakes be?
Hi dear, I can't find moon cake clear mold like you have.
Where did you get from? Alibaba or Amazon don't have it either.
ahh I bought it so long I ago I genuinely don't remember sorry!!
Hi Jasma, can i use AP flour instead of cake/pastry flour? Would it affect the texture? Thank you!
it does make the dough a little bit dryer, if you can try to sub out a small portion (maybe 2 tbsps) of the AP flour with corn starch to get it a bit closer to pastry flour!
Can you not strain out the osmanthus flour from the ‘skin’?
Jasma, we miss you!
Thank for the sharing. May I know where to get the transparent mooncake moulds?
It was either amazon or etsy but I couldn't find the exact link😔
Hello Jasma. Is there any substitute for the coconut milk in the recipe?
regular milk will do just fine, light cream if you want a slightly stronger flavour
@@JasmaFusionCuisine Thank you 😁
Do i need to melted the unsalted butter i dont have coconut oil, and may i omit the flowers?
yes and yes but the flavours wouldn't be as complex!
The bajed skin a bit dry...difficulty to wrap...it crack....the coconut filling also a bit dry even b4 pan fry
Can we skip the egg ? I prefer vegetarian moon cakes ?
the egg helps bind the filling so I'm not sure how it would turn out if you didn't use it!
do u really have to use a non-stick pan? because i switched over from non-stick to stainless steel pans because i kept destroying the non-stick coating...
i highly recommend it because it makes things SO much easier. since the filling is being cooked without a layer of grease to prevent sticking it'll be really tough to cook on a stainless steel pan without having a brunt layer on the bottom. and the usual way to prevent sticking without relying entirely on oil is to heat up the pan until it's super hot but in our case that'll essentially sear part of the filling which we don't want either...
You can use a silicone mat to bake on! I use Gorilla Grip silicone baking mats and they act similar to parchment paper. They are reusable so they reduce waste and I haven't had to clean my pans in forever because the mats protect them from grease.
It kills me that, as talented and perfectionistic as you are, you use the microwave for anything at all. Whyyyyyy?? Why, girl, why.
The microwave is just another tool in any cooks arsenal. There is no shame in using a microwave. Even top Michelin chefs use microwaves sometimes.
because i have limited patience, a well functioning microwave, and an unspeakable hatred towards having to clean scorched milk off a saucepan😌
😋😋😋👍🌹🌹
Where are you 😂