June, thank you for sharing this piece of your culture with us. Delish, if you're going to make June go to a lot of effort for content, this is the type of stuff I'd love to see.
June is the reason I watch delish. She is amazing and I do not think she and her gifts are as appreciated by this company as she should be. You are a treasure June.
June - I have been an AVID fan of yours for years. I have rewatched every one of your videos at least a dozen times. I just went to my local Asian grocery store for the first time and WOW. I actually recognized and knew a lot about so many ingredients, all because of you! ❤ I felt like you were there with me. Thank you for all the joy, knowledge, and culture you share with all of us. You really make a difference.
Hallo from Italy. I made a lot of mooncakes, with a lot of traditional and creative fillings. Made them from scratch (even the salted eg yolks). My favourite is the classic lotus paste/egg yolk, but a cocoa muffin paste/dried apricot is also very good. I love those filled with rusui, with chestnuts, with violet sweet potatoes, with red adzuki... I could go on and on. This is the first time I see the skin of the mooncake made with those ingredients: I use to make it with flour, jianshui, golden syrup and oil and et it rest for at least two hours. Fantastic cake!!
As someone who does make mooncakes every single year, this is a really solid recipe. I do keep lye water around for noodles and moon cakes especially but I'll give this pastry a try. A note about the filling, if you want to make yours dairy free, vegetable oil will give you a cleaner flavor, but fats that are solid at room temperature make it easier to work with.
I appreciate all the detail that goes into this recipe, and I love how easy you make it look with the precise step by step, and explanations as to why not to rush the results. Once again ,my favorite cook.
Love this June! My mom was from Shanghai and passed away last year. She always preferred the flaky Shanghai style of mooncake but I always secretly preferred this kind. Will give making my own mooncakes a shot this year thanks to you!
Sorry all you other Delish people but June is my favorite, if you guys were honest you'd probably all love her most too. I love watching the videos she's in. OK, yah sometimes she's a wee bit weird but it's the right kinda weird. Thank you for letting her be part of your online family. Pretty sure she's a fan favorite.
I don't think I ever made a June recipe. But I watch every video she makes religiously. Then I go to my kitchen and start to work with what I have on hand. That's what June is giving me : creativity !
I was gifted a box of moon cakes this year in advance of the moon festival. I had never seen real Chinese moon cakes before, let alone eaten one. They are such elegant little confections and I wondered how they were made. Now I do! Thanks for this video.
I had an idea for budget eats! You always do so much with so little, I'd love to see a 'luxury' edition, where you get double your usual budget for one week so you can use pricier ingredients (think beef over chicken type thing, not like Wagyu beef over hamburger patties, that wouldn't be budget eats at all lol.) I'd also love to see you making one or more bento boxes and your thought process for what items and seasonings to pick- since the heart of a bento box is eating the food cold or room temperature, and you have a limited space to fit all the elements of a meal including carb, protein, and sides such as fruit and veggies, into not a small space per se, but its generally a tight squeeze.
Started my lotus seeds and beans today! I found lye water at our Asian supermarket! Thank you, June! I remember getting mooncakes in SanFrancisco as a child. When I went to buy some this year, I was shocked at how much they cost! Found your recipe and video. Thank you so much!
Thanks for breaking the recipe down into manageable parts! I love double yolk moon cakes. Slight preference to the red bean but the lotus seed is tasty too. The mix of the sweet and salty is so good. Remember guys! It's very rich. With the small ones that June made I'd have a half of that one as dessert. With the standard size ones I'd have only a quarter of it.
Every year I love going to my local Asian grocer and seeing stacks of mooncake tins in all flavours as tall as me! It really is a hallmark of the Autumn season for me now. My favourite filling is lotus seeds, sometimes with the yolk, sometimes without. You make the recipe look so easy... I really want to try now!
My mom actually taught me to split a mooncake into 8 pieces using the petals on the edge as a guide. Then we would only eat one piece a day during the week leading up to Mid-Autumn. It makes a lot of sense now: if they take basically a full week to prepare, I can see why you would want to savor them for just as long! They are also a very rich dessert by Chinese standards, so I'm sure it has to do with portion sizing as well.
Great job! Just a small tip, if you toast the yolks with a little bit of liquor spraying on the surface, you will get the oily and fragrant salted egg yolks.😋 And “中秋安康”！！🎑
Such a great video! A premium box of four can range anywhere between $50 to $85! I cannot wait to show this to my mom. The look on the her face will be nothing less than amazed! Thank you for this! I can’t wait to make this for her! ❤️
June. That was fascinating. I had no idea they took so long to make & then waiting 2 days to eat them. . .I will appreciate the Mooncakes so much more now.
We always get moon cakes when we were younger because my paternal grandma is a Chinese teacher in a Chinese school. Her students and co teachers plus the school itself gives moon cakes and rice cakes every new year. We play Moon cake festival games too were we threw dices and get prices depending on the pattern. Good ol' days ❤️ my grandma is still alive but she is retired now and resides in San Francisco. Nowadays we have to buy our own moon cake if we want to. No more giveaways. I would try this when I moved out next year when I get my own kitchen.
growing up in NorCal and then living in Korea for 5 years, I guess the type of moon cakes we had were Taiwanese because they never had an egg yolk in the middle, but the fillings were super interesting, black sesame and mango and green tea were my favorite
Two days is crazy!! fresh mooncakes are literally the best food on earth 😮. Letting it sit just takes all the homemade feel out of it. Just go to a store at that point 😂
These look delightful. and thank you for the video. Out of curiousity, any reason not to cure your own egg yolk given all the other steps involved and the 5 day waittime?
I swear, I don’t know how much Delish pays June, but it is NOT enough!! Thank you June for sharing your talents with us!
She needs a raise
I mean she did a whole series about living in poverty, so....
June, thank you for sharing this piece of your culture with us. Delish, if you're going to make June go to a lot of effort for content, this is the type of stuff I'd love to see.
June is the reason I watch delish. She is amazing and I do not think she and her gifts are as appreciated by this company as she should be. You are a treasure June.
June - I have been an AVID fan of yours for years. I have rewatched every one of your videos at least a dozen times.
I just went to my local Asian grocery store for the first time and WOW. I actually recognized and knew a lot about so many ingredients, all because of you! ❤ I felt like you were there with me. Thank you for all the joy, knowledge, and culture you share with all of us. You really make a difference.
💞💞💞
Hallo from Italy.
I made a lot of mooncakes, with a lot of traditional and creative fillings. Made them from scratch (even the salted eg yolks). My favourite is the classic lotus paste/egg yolk, but a cocoa muffin paste/dried apricot is also very good. I love those filled with rusui, with chestnuts, with violet sweet potatoes, with red adzuki... I could go on and on. This is the first time I see the skin of the mooncake made with those ingredients: I use to make it with flour, jianshui, golden syrup and oil and et it rest for at least two hours.
Fantastic cake!!
As someone who does make mooncakes every single year, this is a really solid recipe. I do keep lye water around for noodles and moon cakes especially but I'll give this pastry a try. A note about the filling, if you want to make yours dairy free, vegetable oil will give you a cleaner flavor, but fats that are solid at room temperature make it easier to work with.
Where do you purchase the lye water? Since lye is corrosive, do you use gloves when making the moon cakes?
June is literally a wonderful cook and artist. She is really inspiring and honest.
June is so creative and the only reason I watch Delish!
It's so nice to have you back June. Thank you for showing us how to make Moon Cakes.
Two June videos so close together! Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I have missed you June. Literally.
June, your videos are food for my soul.
Wow so much effort to make these that we take for granted when buying at the bakery/grocery store. Double egg yolks are my favorite 😍
The moon cakes are so beautiful…
I appreciate all the detail that goes into this recipe, and I love how easy you make it look with the precise step by step, and explanations as to why not to rush the results. Once again ,my favorite cook.
I'm never going to make this, BUT!!!! It looks delicious and I'm so very honored that June shares cultural recipes with us. Looking forward to more.
Delish- June makes you.... she needs a raise. 💯
Love this June! My mom was from Shanghai and passed away last year. She always preferred the flaky Shanghai style of mooncake but I always secretly preferred this kind. Will give making my own mooncakes a shot this year thanks to you!
I actually like the Shanghai version more! But mum is Teochew so I susoect anything with yam paste gets an auto like from me.
June is just perfect... I love everything she creates...
Agree!
Wow! This was a treat to watch, as June's content usually is!!
It's simple, really. I see June, I watch video. Thanks for sharing this delicious recipe and some knowledge about the culture behind it with us!
Love to see June videos! I never knew they took so long. The designs on the mooncakes are so beautiful! They look delicious!
Yes to anything June related!!!👍
love June, she's an absolute delight
My favorite Delish creator scores again! Amazing job, June!!
June is an asset to Delish!!! Great video!!
Sorry all you other Delish people but June is my favorite, if you guys were honest you'd probably all love her most too. I love watching the videos she's in. OK, yah sometimes she's a wee bit weird but it's the right kinda weird. Thank you for letting her be part of your online family. Pretty sure she's a fan favorite.
I don't think I ever made a June recipe. But I watch every video she makes religiously. Then I go to my kitchen and start to work with what I have on hand. That's what June is giving me : creativity !
June makes me want to eat things I would never otherwise consider eating. I adore June.
Every word that spoke is fascinating to me. It's something new and great to learn this cooking.
Thank you so much June! This is a labor of love and you did a wonderful job! Please keep up the great work!
This year, my mom bought moon cake from local market. It was so fresh, the filling was still gooey. Love it..
I was gifted a box of moon cakes this year in advance of the moon festival. I had never seen real Chinese moon cakes before, let alone eaten one. They are such elegant little confections and I wondered how they were made. Now I do! Thanks for this video.
I had an idea for budget eats! You always do so much with so little, I'd love to see a 'luxury' edition, where you get double your usual budget for one week so you can use pricier ingredients (think beef over chicken type thing, not like Wagyu beef over hamburger patties, that wouldn't be budget eats at all lol.) I'd also love to see you making one or more bento boxes and your thought process for what items and seasonings to pick- since the heart of a bento box is eating the food cold or room temperature, and you have a limited space to fit all the elements of a meal including carb, protein, and sides such as fruit and veggies, into not a small space per se, but its generally a tight squeeze.
June, continuing to be the BEST part of delish.
THANK YOU SHOWING AND SHARING THIS RECIPE FOR MOONCAKES
Started my lotus seeds and beans today! I found lye water at our Asian supermarket! Thank you, June! I remember getting mooncakes in SanFrancisco as a child. When I went to buy some this year, I was shocked at how much they cost! Found your recipe and video. Thank you so much!
Thanks for breaking the recipe down into manageable parts! I love double yolk moon cakes. Slight preference to the red bean but the lotus seed is tasty too. The mix of the sweet and salty is so good. Remember guys! It's very rich. With the small ones that June made I'd have a half of that one as dessert. With the standard size ones I'd have only a quarter of it.
June you are amazing.
Every year I love going to my local Asian grocer and seeing stacks of mooncake tins in all flavours as tall as me! It really is a hallmark of the Autumn season for me now. My favourite filling is lotus seeds, sometimes with the yolk, sometimes without. You make the recipe look so easy... I really want to try now!
June's videos are the best!
Much respect on your mad skills!
Now I know how to make moon cakes! Thank you June for teaching us something new!
As always, well done June! You're my favorite to watch!
My favorite is a white lotus interior! Have a wonderful mid autumn festival!!
Wow. No idea it was this much effort. They look amazing!
I wish I was the kind of person to make these. But I'm the kind of person who watches someone else make them.
They look so good.
love love love june❤
holy moly june they look amaze balls
God bless this video 💫🍥✨🥮
Love you June!
My mom actually taught me to split a mooncake into 8 pieces using the petals on the edge as a guide. Then we would only eat one piece a day during the week leading up to Mid-Autumn. It makes a lot of sense now: if they take basically a full week to prepare, I can see why you would want to savor them for just as long! They are also a very rich dessert by Chinese standards, so I'm sure it has to do with portion sizing as well.
Great job! Just a small tip, if you toast the yolks with a little bit of liquor spraying on the surface, you will get the oily and fragrant salted egg yolks.😋 And “中秋安康”！！🎑
this looks amazing june!
As always I am equally impressed and intrigued by June.
I missed moon cakes this year and this fulfilled that need. Thanks!
Love all your videos June your the best!
I’d love to try one. You’re so dope June ❤
Excellent explanation 👏🏻👏🏻 thank you 🙏🏻
June, you're the best. That's all.
I LOVED watching this! Thank you June for sharing 😊 ❤️
These look incredible!! ♥️
Oh how beautiful!!! I’ve never had a moon cake!! I’m not sure I’d like them but I’d love to try one!!❤
Such a great video! A premium box of four can range anywhere between $50 to $85! I cannot wait to show this to my mom. The look on the her face will be nothing less than amazed! Thank you for this! I can’t wait to make this for her! ❤️
June. That was fascinating. I had no idea they took so long to make & then waiting 2 days to eat them. . .I will appreciate the Mooncakes so much more now.
I like the effort honesty because it's hard to justify. I tried it once maybe a decade ago, it came out well but never felt the urge to do it again.
The colour is so pretty!!
Love these, I drive an hour every year for them
I never like moon cake but I still finish the whole video. I just appreciate the beauty of the mooncake
Thanks 😊 for mooning 🌝 us!! Beautiful 🤩!!
So pretty & looks so delicious!!!
Omg flashback to learning about this in Sagwa
We always get moon cakes when we were younger because my paternal grandma is a Chinese teacher in a Chinese school. Her students and co teachers plus the school itself gives moon cakes and rice cakes every new year. We play Moon cake festival games too were we threw dices and get prices depending on the pattern. Good ol' days ❤️ my grandma is still alive but she is retired now and resides in San Francisco. Nowadays we have to buy our own moon cake if we want to. No more giveaways. I would try this when I moved out next year when I get my own kitchen.
These look so delicious June!!
Oh June, they look delicious, you make it look easy and I love how you describe the food, the process, the taste!!! I am 🤤🤤🤤🤤 x
I've been waiting for this! Thanks, June!
growing up in NorCal and then living in Korea for 5 years, I guess the type of moon cakes we had were Taiwanese because they never had an egg yolk in the middle, but the fillings were super interesting, black sesame and mango and green tea were my favorite
Beautiful moon-cakes June.
These are so beautiful 😍 and I love the reference to the harvest moon. My favorite full moon 🌒
My goodness! Moon cakes require commitment!
Thank u for sharing❤️🙏🏼
June, they look perfect! Holy crap!
You are truly amazing June
100% making these, I love how festive this Chinese cultural tradition is, totally worth the several days required 💛💛💛
I’ll be making this but vegan 🌱 yum I love June so much !!
Best video you made!!!
Just love June !!! Love seeing how to make moon cakes .
I always try and get mine from The Peninsula, they are divine 😋
Enjoying watching your mooncake video.Will try to make them next year.☺ Thank you for sharing June😍
Happy festivities june
Wow! Thanks for sharing 👍
Love this 💜💜thanks June
Happy Moon Festival Day!
Two days is crazy!! fresh mooncakes are literally the best food on earth 😮. Letting it sit just takes all the homemade feel out of it. Just go to a store at that point 😂
One of my colleagues gave me one today! I was skeptical but now I can't wait to try it!
I’m so trying this
Love this!
Five Day recipes is its own series. A little step to do every week night for a fun reward Friday night.
These look delightful. and thank you for the video. Out of curiousity, any reason not to cure your own egg yolk given all the other steps involved and the 5 day waittime?
Quickest time for cured yoke is 28 days and whites will be salty af. Best bet just buy the yoke
@@ihatetibet I had decent luck with curing the yolk in salt, and after that in the oven at a low temp to dehydrate them for an hour or two
Great video!! How long would these last? And would you store them at room temperature as well?
They can keep for a week at room temperature, but because these don't have preservatives in them, I would freeze for longer storage!