The use of lye water in the recipe, while traditional, is actually a culinary myth. Lye water is thought to promote browning of the pastry skin in the same way that pretzels are dipped in lye water before baking to achieve that deep brown colour. However, as you can see from the mooncakes in the video, those didn’t turn out very brown at all. The colouration is due mostly to the egg wash and not the lye water. To achieve the colour that you see in the commercial bakeries, ditch the golden syrup and lye water and use the same quantity of treacle, molasses or a very dark honey instead. The mooncakes also looked a bit thin. This is due to the wrong size press being used (too big) or the mooncakes being too small. Every press will have a number, usually stated in grammes somewhere on the outside and this is the total weight of the filling and pastry skin for each mooncake that will comfortably fit in the press. The size of the presses are usually multiples of 50g up to about 250g. A ratio of 50% filling and 50% pastry skin by weight is usual but you can go up to 60% filling and 40% pastry skin, bearing in mind, the thinner the pastry skin, the more elegant the mooncakes will be. And on the subject of thin pastry skins, the video appeared to omit the need for resting time when making the pastry skin. This step is critical. Once the dough is made, it needs to rest for 30 mins to an hour at room temperature before using it to wrap the filling. If you have a well-rested dough, you won’t need the cling wrap at all. You should be able to form a “cup “ of dough with your hands into which the ball of filling goes into. Finally, the reason why the mooncakes shouldn’t be eaten immediately after baking is because of a process known as 回油 or literally “returning oil”. It’s traditional to allow the mooncakes to rest at room temperature (and not in the refrigerator) so that the oil from the filling has a chance to permeate and moisturise the pastry skin. Which is why when you’re making the filling, while it’s possible to drastically reduce the amount of oil used in making the filling (in fact, the Japanese method of making red bean anko uses no oil at all!), it’s best not to skimp on the oil because it’s helps the pastry skin to achieve the level of moisture needed. On the subject of red bean and lotus see pastes, substitute dark brown sugar for white sugar in the red bean baste and that makes for a tastier red bean paste. The lotus paste in the video is what’s known as “white” lotus paste. Traditional “golden” lotus paste is made in the same way except instead of granulated/caster sugar, the sugar is cooked into a (dry) caramel before being added to the lotus seed purée, which is then cooked into the paste like is shown in the video. White lotus is useful if you want to add mix-ins such as matcha powder or pandan. And don’t forget the seeds/nuts in the lotus paste. Use whatever you like. Shelled melon seeds are traditional but 🤢🤮. I put toasted pine nuts, sunflower seeds or macadamia nuts in mine 😋
Kate Kramer Lye water is definitely optional, especially if you’re using molasses or treacle. The traditional recipe calls for invert sugar rather than golden syrup and it may well be that golden syrup contains invert sugar but invert sugar is something you can easily make at home by heating a sugar syrup with lemon juice until it turns a golden colour and then leaving it to cool. You can choose to neutralise the lemon juice with some bicarbonate of sofa but that’s optional.
you know, growing up in Hong Kong, never ever anyone in my life ever considered making mooncake at home. Everyone just tries to find the best place to buy their mooncakes. People who made their own and share them are unicorns. So imagine how weird it is to watch Josh making this
Well less weird cause at least for me I don’t see local Asian markets selling mooncakes where I am. But maybe they sell out fast. I get what you mean but if you don’t have anywhere near to to buy them, making them yourself is an option
because people in HK is busy af😂 Mid-Autumn Festival is arguably one of the most important festivals in Chinese culture and we don’t even get a day off on the day. We get it the day after the festival. This frustrates me since I was a kid
yue 月 literally is chinese for moon and moon cake is called 'yue bing月饼' ， and in chinese mystry, there is a lady in the moon. named 嫦娥 who has similar cloth with what yue wear in swamp episode.
How many food channels are you watching? It seems lime you're everywhere. Also, read the last chapter of the Shokugeki manga and record it. You'll love it
I'm from Trinidad and Tobago and the first time I've heard of mooncakes was when I was like 8 watching WENDY WU Homecoming Warrior on Disney Channel and I have always wondered what they taste like. So thank you for this. Brings back memories, I will try and make this...one day.
Its like a chocolate chip cookie with no chocolate chips and more crumbly with a really thick and somewhat sweet paste with a slight aroma (depends on what filling) i dont like it too much, just not my favorite. Nian gao is my favorite.
I've had ones filled with white lotus seed paste... The taste is oddly reminiscent of sweetened peanut butter, with a texture like a brownie. Pretty amazing, but I can't handle eating more than half of one at once- it's so rich I feel like my brain will shut down from the intensity!
My family is chinese and I grew up with mooncakes and these look super authentic. My mother gave this recipe the nod of approval. I really live for these authentic, no-skimping recipes that we can learn from. I mean this is the cultural diffusion of America at its finest. Love it. Keep up the amazing work!!
It was awesome to stumble on this video. Quick note: My grandmother used to make these from scratch. She didn't use egg wash during baking (because it risks losing design). She used a simple syrup made of thinned golden syrup.
damnnnn as fan from Hong Kong, I approved your mooncake is legit!!! btw I dont really think we would put salted duck egg yolk in the red bean paste one, but 100% in the lotus bean one. you will find the tastiness into a whole new level. There are two ways to do that tho, you can stuff the whole egg yolk in the cake (traditional one), or smash the egg yolk into a paste and mix with little sugar and milk to be (奶皇), this is the lighter one and more popular one in recent years.
@@ilikecherries3866 美心 is actually just alright or actually below standard one. there are actually like 50 more better brands in HK which can be named easily XD
There’s different mooncake varieties depending on the Chinese dialect groups. The ones that contain salted egg yolk are from the Cantonese; while the Hokkien, Hakka, Teochew and Shanghainese each have their own varieties. We Malaysians even make them using agar-agar or snow skin (yum!) and unconventional filling flavours such as matcha, milk tea and some from fruit purées (including the infamous durian)! They contain considerably less calories as opposed to the traditional ones. Sadly Joshua, you missed the date to upload the video haha. The Mid autumn festival just passed, it was on the 1st of October this year. Nevertheless, great video! 祝你中秋節快樂，家好月圓人團圓！🥮🏮 Happy Mid Autumn Festival and send my regards to your family!
Hoàng Anh Nguyễn same here! The younger Chinese community hates the mixed nut flavour (五仁) but I love them! But I have to admit, the unconventional flavours do excite me as well.
@@gp2779 the traditional kinda remind me of my childhood. But our unconventional flavours might be their traditional and their next generation might think it's taste too boring, then they gonna find out the real traditional it's so good =)))
Watching this, you realize that Joshua and Gordon Ramsey are the very few non-Asian chefs who actually take the time to research on how to make actual authentic Asian food, using the correct ingredients and procedures. No wonder they're so respected.
@@zhixiangren4580 all i know is the executive chef doesn’t cook, he runs the kitchen, takes care and manage the cost and expenses, and stuff. Remember one of Spongebob episode about chef exchange where he cooks in a fancy restaurant? The guy who yells at him for making a burger is the executive chef. Correct me if im wrong.
This is my 2nd year of making mooncakes with this recipe. I'd never heard of them before, but my boss lives in Malaysia and said we should get some for our clients. I couldn't find any in the UK, so I said I'd make them. His response was I've never heard of anyone making them before doubt you will find the ingredients. Here I am making my next batch. I love the lotus seed paste, not bothered about the egg yolk, but hey-ho another year of mooncakes.
eBay and Amazon should have them if you put it in the search most likely they’re made in China or shipped from Asia where moon cake making is popular some USA sellers but shipping should be a while
@@chrisll5229 nah, those are in the USA. It takes months and costs a fortune to ship anything out of the USA cos they have a raging covid pandemic there.
I'm a cantonese person and I can say that you ALMOST perfected these moon cakes! they're absolutely gorgeous and I look forward to even more of your cooking!
@@lilybrandsma3404 I imagine it'd be making them using the commonly used patterns for the press, in the same manner that is done by natives (I.E populations that commonly produce the food for religious or traditional reasons). I disagree with the respect part - you could do whatever fusion you'd want, even a double moka latte frappachino extra cream gluten free with sprinkles, and technically it'd be mooncakes as long as the dough is right and the shape is right, but it would not be "OG mooncakes". Better to say: "Finally(,) a non-Chinese (individual) that actually know(s) how to do (make/prepare) Chinese food (cuisine/cooking) respectfully (in the traditional style) !(!!)"
@@lilybrandsma3404 I know this is an older comment but if you're still curious I wanted to answer haha. Since mooncakes are a dessert they're open to more interpretations even in China. Josh has made more traditional mooncakes which is great because it shows he's properly researched the culture, but starbucks in China for example sells ice cream mooncakes that are strawberry or chocolate flavoured (made with Western influenced ingredients so to say.) An example of a good way vs a less ideal way to cook Chinese food would be Gordon Ramsey vs Jamie Oliver's how to cook fried rice videos haha.
Hi Joshua, we commonly use lard in China for both the fillings and the wrappers, and traditionally, aged mandarin skin is added into the red bean paste for depth of flavor and citrus aroma. For the lotus seed filling, we love having a salted duck egg yolk on the inside as well. Overall, great job man!!!
My family is West-Indian and in the Caribbean we have our own take on Chinese Mooncakes. The recipe is very similar but made with local Caribbean ingredients. We call them “black eye” which is short for “black eye cake”
DEAREST JOSH. , YOU NEED TO " SLOW DOWN THE TALKING AND YOUR VOICE IS SO ANNOYING . LEARN AND LISTEN TO YOUR VIEWERS OR YOU'LL GO DOWN TO " NOTHING ! " THIS IS " CONSTRUCTIVE CRITICISM . " TO MAKE YOU " IMPROVE . " RIGHT NOW , YOU HAVE A " FAILING GRADE . "
I lived in Hong Kong for several years in the 1980s and of course I ate Moon Cakes once a year during the Autumn Moon Festival. It was often said that you eat Moon Cakes just once a year because that's how long it takes to fully digest them!!!
Also can I just say the quality of your videos is incredible. I've been here for awhile and the quality has improved so much without losing the integrity and passion for cooking! These videos are WORKS of ART now. Keep it up!!
Thanks for this video! I’ve made it from scratch many moons ago! (Like 30 years ago!) I made my dough with flour, eggs and molasses! I had the traditional wooden molds that you inverted and banged on a table to get the pastry out!
Just imagine all those holes in your skin. Are they caused by a disease? Or perhaps man-eating bugs have drilled into your skin and laid their maggots in the holes?
This is the Cantonese version. The other well known versions have the dough thats more like a puff pastry as they kinda use the dough butter dough method. And those u can make savory with beef or pork :)
Just made this last Monday and my friends love it! Something I discovered, the mooncake still taste great 5th day. Like wine it tasted even better days after. Second day not so third day oooooh perfection! Wrapped them individually with cling film and EVEN in the fridge that made it last longer, and they’re still tasting good.
By the way, can I know how many mooncakes did you made from one batch of recipe? I want to try it tmr but i need to know if it will be sufficient for the family 😅
I've never eaten nor made mooncakes before, but whenever I make someone with a recipe it always turns out great! Considering I'm finally celebrating the festival's I've always wanted to celebrate I'm making mooncakes for the mid Autumn festival on September 10th!
Peanut oil is one of the best oils. Especially when movie theaters have their "butter" made with it. It's so tasty. And I don't even care that it's not real butter. It tastes amazing because of that peanutty taste.
餅 is more commonly referred to as ‘biscuit/cookie’ we would use 糕 (gāo) if referring to cakes However in this context of ‘mooncake’, 餅 is usually translated to as ‘cake’
Fly me to the moon Let me play among the stars Let me see what spring is like On a, Jupiter and Mars In other words, hold my hand In other words, baby, kiss me Fill my heart with song And let me sing for ever more You are all I long for All I worship and adore In other words, please be true In other words, I love you Fill my heart with song Let me sing for ever more You are all I long for All I worship and adore In other words, please be true In other words, in other words I love you.
I tried these for the first time just this week! I despise red bean paste in any other form but it was AMAZING in moon cakes. I've been craving more ever since 🤤
i'm taking chinese as an elective and my teacher is this tiny (literally she's gotta be 4 foot 10 she's so short) little young chinese woman who is so chill and is super nice and laughs at our jokes and anYWAYS. we were learning about the Mid-Autumn Festival and about the holiday and stuff, and she brought us moon cakes :) it was this huge ass box that had like 50 moon cakes for a class of 15 kids, and SHE LET US TAKE HOWEVER MANY WE WANTED IT WAS THE BEST I MISS THOSE MOON CAKES and yeah so this video reminded me of that and now i'm craving the mooncakes we had.
Disclaimer: if you want to make your own red bean paste, be sure to mentally and physically prepare yourself. I had to make red bean paste for a recipe one time and it was so difficult and physically draining. It takes a really long time to make so make sure you have enough time ahead of you. For now on I decided I would either make someone else make the paste for me, or I would buy it. So beware of the struggles of red bean paste!!!
There are other ways to make the red bean paste (with sugar slices and rock sugar) that are easier than this one. I would scorch the heck out of my bean paste, and then I would cry.
My mom always just cook in a slow cooker. Even faster a pressure cooker. You don’t really have to keep watching over. It really depends what tools you have.
@@tvtvtfan3767 I was wondering when I was watching this, why not use a pressure cooker for the azuki and lotus (not together, of course). I mean, I use it to cook dried beans for my baked bean recipe, so why not?
@@LeukipposOfAbdera Idk, kinda sounded like a Betty impression to me. I don't remember any particular ties to moon cakes in that movie other than China, but still
Mad respect for cultured Josh. A lot of people don't even know what mooncakes are. They're like "Is it like moonpies or something?". Not to mention making the paste from scratch. Bravo man
My kids loved the Over the Moon movie. We had never heard of mooncakes before. I have been wanting to make them! I just bought everything to make them! I stopped at 4 out of 5 asian markets near me and none had lye water or the golden syrup so i will be making my own lye water and i bought the golden syrup on amazon. I am so excited to make these and they will be ready on Tuesday for the festival! I loved the video. I cannot wait to try these. I have never had one before.
@@Rvk1a64 they liked them a lot. My older one was more picky with them. I loved them too! I made them two more times since then. I just put the extra filling in the freezer
You can also cook those beans in 45 minutes (+20 for cool down) in any pressure cooker without the overnight soak. Throw an orange peel (dried or fresh) into the pressure cooker with the red beans for a really nice fragrance.
Amazing syrup to have around handy. That caramel smell it exudes is heavenly. Especially great when paired with desiccated coconut and butter in an ANZAC biscuit.
Yeah it’s widely available in England (and I’m talking most shops here, it’s a staple) but I’ve heard that corn syrup is often used as a replacement if that helps at all
he makes it seem so easy. here i am at 2:20 in the morning finally baking after starting this recipe yesterday morning. i got some very nice looking mooncakes. still baking, so let's see how they come out.
Fun fact about the cat's names! Sagwa means stupid and Dongwa means winter melon, or airhead. My Malaysian dad started laughing at their names when we were watching that show and he's only explained why in recent years.
@@yian1787 Oh. That makes sense. Our mooncakes here are slightly taller then the one Josh made. About a quarter of two stake up -idk if that make any sense lol-
Some non traditional bakeries do use chocolate/chocolate ice cream fillings. Which is a good thing since moon cake used to be one of the most re-gifted gifts in Chinese history. Not that it is bad, you just receive so damn many boxes every year. And since these things are so damn rich you only have appetite for 1 or 2 pieces per year. So it was a godsend when someone came up with alternative flavors back in the 90s.
I actually would see your channel around and get anxious because mooncake is probably one of the most iconic cultural dishes we have, but yeah these are legit. As you said squashing it more makes the pattern come out better, if a lil flatter.
These are great! Lotus seed is my absolute favorite, and i look forward to it every year. Please also consider Yunnan-style mooncakes! They have a meat based filling!
i remember when i was in girls scouts we tasted sweets from different girl scouts around the world and i got to have a mooncake and it was so good it was the only moon cake ive ever had and i still remember the taste (it was a salted egg yolk mooncake)
Mung bean is nicer than red bean but I like 5-nut the best. If only I could figure out what to do with the rest of the jar of rose syrup other than making more mooncakes.
My mom just made these a few days ago. I just showed her your video and she said: "oh it's this funny dude again"
Your mom is a mom of culture
@Daniel Lwin Bro that's just how white people talk he sounds normal
Mom of culture
My mom call him hello cupboard guy lol
My mom thinks he’s fucking crazy cause he’s like the most over inthuseiastic
The use of lye water in the recipe, while traditional, is actually a culinary myth. Lye water is thought to promote browning of the pastry skin in the same way that pretzels are dipped in lye water before baking to achieve that deep brown colour. However, as you can see from the mooncakes in the video, those didn’t turn out very brown at all. The colouration is due mostly to the egg wash and not the lye water. To achieve the colour that you see in the commercial bakeries, ditch the golden syrup and lye water and use the same quantity of treacle, molasses or a very dark honey instead.
The mooncakes also looked a bit thin. This is due to the wrong size press being used (too big) or the mooncakes being too small. Every press will have a number, usually stated in grammes somewhere on the outside and this is the total weight of the filling and pastry skin for each mooncake that will comfortably fit in the press. The size of the presses are usually multiples of 50g up to about 250g. A ratio of 50% filling and 50% pastry skin by weight is usual but you can go up to 60% filling and 40% pastry skin, bearing in mind, the thinner the pastry skin, the more elegant the mooncakes will be.
And on the subject of thin pastry skins, the video appeared to omit the need for resting time when making the pastry skin. This step is critical. Once the dough is made, it needs to rest for 30 mins to an hour at room temperature before using it to wrap the filling. If you have a well-rested dough, you won’t need the cling wrap at all. You should be able to form a “cup “ of dough with your hands into which the ball of filling goes into.
Finally, the reason why the mooncakes shouldn’t be eaten immediately after baking is because of a process known as 回油 or literally “returning oil”. It’s traditional to allow the mooncakes to rest at room temperature (and not in the refrigerator) so that the oil from the filling has a chance to permeate and moisturise the pastry skin. Which is why when you’re making the filling, while it’s possible to drastically reduce the amount of oil used in making the filling (in fact, the Japanese method of making red bean anko uses no oil at all!), it’s best not to skimp on the oil because it’s helps the pastry skin to achieve the level of moisture needed.
On the subject of red bean and lotus see pastes, substitute dark brown sugar for white sugar in the red bean baste and that makes for a tastier red bean paste. The lotus paste in the video is what’s known as “white” lotus paste. Traditional “golden” lotus paste is made in the same way except instead of granulated/caster sugar, the sugar is cooked into a (dry) caramel before being added to the lotus seed purée, which is then cooked into the paste like is shown in the video. White lotus is useful if you want to add mix-ins such as matcha powder or pandan. And don’t forget the seeds/nuts in the lotus paste. Use whatever you like. Shelled melon seeds are traditional but 🤢🤮. I put toasted pine nuts, sunflower seeds or macadamia nuts in mine 😋
Hold up. So I DON'T need to buy golden syrup and lye water?
Kate Kramer Lye water is definitely optional, especially if you’re using molasses or treacle. The traditional recipe calls for invert sugar rather than golden syrup and it may well be that golden syrup contains invert sugar but invert sugar is something you can easily make at home by heating a sugar syrup with lemon juice until it turns a golden colour and then leaving it to cool. You can choose to neutralise the lemon juice with some bicarbonate of sofa but that’s optional.
Thx for the info
As a note the video does say let the dough rest 1:22
Quelqun x That’s good. Maybe I wasn’t paying attention at that point.
Kate Kramer hilarious.
you know, growing up in Hong Kong, never ever anyone in my life ever considered making mooncake at home. Everyone just tries to find the best place to buy their mooncakes. People who made their own and share them are unicorns.
So imagine how weird it is to watch Josh making this
Well less weird cause at least for me I don’t see local Asian markets selling mooncakes where I am. But maybe they sell out fast. I get what you mean but if you don’t have anywhere near to to buy them, making them yourself is an option
@@bennu547 its because mooncakes r seasonal so maybe theyre just not in season when u go to the local asian market
@@bennu547 they only sell them near the moon festival. And even then, they are sold out fast, so many actually reserve them at their local asia shop
because people in HK is busy af😂 Mid-Autumn Festival is arguably one of the most important festivals in Chinese culture and we don’t even get a day off on the day. We get it the day after the festival. This frustrates me since I was a kid
I used to get super excited when i’d get a double yolk inside.
😁🥮😁🥮
I’ve been craving this since “Wendy wu: Homecoming warrior” came out and I still haven’t had it i-
Finding this comment took longer than I had hoped. I was almost disappointed, but you came through
YES I CANT BELIEVE SOMEONE ELSE THOUGHT OF THEM SINCE THAT MOVIE
go to any asian grocery store
Omg u read my miiindd
Bruh same
"Do it for the moon"
*Happy Sokka noises intensify*
*moon cake gets ruined* That's rough buddy
I was looking for this comment
Alowishus Devadander Abercrombie 🤣🤣🤣
yue 月 literally is chinese for moon and moon cake is called 'yue bing月饼' ， and in chinese mystry, there is a lady in the moon. named 嫦娥 who has similar cloth with what yue wear in swamp episode.
That’s rough buddy
Anyone else here because they watched "Over the Moon" and curiosity about these treats got the better of you?
I did
Lmao my brother made my mom buy the tool to make them just because of that movie! It’s great because I’ve wanted to make these for a long while
yes! My kids and I love that movie
Here because listened to the songs on youtube and recommendations did its thing.
my niece has been begging for them since the first time she watched it lol
Now I really want red bean cakes...
Oh snap!
Fancy seeing you here Chefpk.
How many food channels are you watching? It seems lime you're everywhere.
Also, read the last chapter of the Shokugeki manga and record it. You'll love it
What ya doing here Paul?!
You should make moon cakes too maybe colab sometimes with josh
@@senorducc4413 idk
Imagine Sokka making these and straight up bawling his eyes out
underrated comment
That's rough buddy
he can finally eat that cake
I'm not even Chinese but this has become my family tradition to get mooncakes every year for mid-autumn festival. Those things are divine.
I'm from Trinidad and Tobago and the first time I've heard of mooncakes was when I was like 8 watching WENDY WU Homecoming Warrior on Disney Channel and I have always wondered what they taste like. So thank you for this. Brings back memories, I will try and make this...one day.
Its like a chocolate chip cookie with no chocolate chips and more crumbly with a really thick and somewhat sweet paste with a slight aroma (depends on what filling) i dont like it too much, just not my favorite. Nian gao is my favorite.
I miss that movie imma bout to watch it during bio 🙏😭
Same! They sell them on Charlotte street in town for $120 tt in September. They might still have it now
I've had ones filled with white lotus seed paste... The taste is oddly reminiscent of sweetened peanut butter, with a texture like a brownie.
Pretty amazing, but I can't handle eating more than half of one at once- it's so rich I feel like my brain will shut down from the intensity!
very dense and YUMMY.
My family is chinese and I grew up with mooncakes and these look super authentic. My mother gave this recipe the nod of approval. I really live for these authentic, no-skimping recipes that we can learn from. I mean this is the cultural diffusion of America at its finest. Love it. Keep up the amazing work!!
It was awesome to stumble on this video. Quick note:
My grandmother used to make these from scratch. She didn't use egg wash during baking (because it risks losing design). She used a simple syrup made of thinned golden syrup.
damnnnn as fan from Hong Kong, I approved your mooncake is legit!!!
btw I dont really think we would put salted duck egg yolk in the red bean paste one, but 100% in the lotus bean one.
you will find the tastiness into a whole new level.
There are two ways to do that tho, you can stuff the whole egg yolk in the cake (traditional one), or smash the egg yolk into a paste and mix with little sugar and milk to be (奶皇), this is the lighter one and more popular one in recent years.
YES my family is from China, they brought me the 美心 egg yolk one and it is so good!
@@ilikecherries3866 美心 is actually just alright or actually below standard one. there are actually like 50 more better brands in HK which can be named easily XD
@@ilikecherries3866 Ah Hin is right. There are better options.
@@ahhin2068 yep yep yep, there are sooo many more brands that are wayyyy better than 美心😼
@@ahhin2068 I’ve also tried ones from the peninsula hotel, they are pricey but also very delicious :)
There’s different mooncake varieties depending on the Chinese dialect groups. The ones that contain salted egg yolk are from the Cantonese; while the Hokkien, Hakka, Teochew and Shanghainese each have their own varieties.
We Malaysians even make them using agar-agar or snow skin (yum!) and unconventional filling flavours such as matcha, milk tea and some from fruit purées (including the infamous durian)! They contain considerably less calories as opposed to the traditional ones.
Sadly Joshua, you missed the date to upload the video haha. The Mid autumn festival just passed, it was on the 1st of October this year. Nevertheless, great video!
祝你中秋節快樂，家好月圓人團圓！🥮🏮
Happy Mid Autumn Festival and send my regards to your family!
In Vietnam, people LOVEEEEEEE to eat mooncakes with those unconventional flavours, idk why but children just don't like the traditional anymore xDDD
Hoàng Anh Nguyễn same here! The younger Chinese community hates the mixed nut flavour (五仁) but I love them! But I have to admit, the unconventional flavours do excite me as well.
@@HoangAnhNguyen-gy4tq it tastes kinda funky and i hate the flavors they oftgen use
中秋節已經是幾日前的事，但祝大家中秋節快樂
@@gp2779 the traditional kinda remind me of my childhood. But our unconventional flavours might be their traditional and their next generation might think it's taste too boring, then they gonna find out the real traditional it's so good =)))
Watching this, you realize that Joshua and Gordon Ramsey are the very few non-Asian chefs who actually take the time to research on how to make actual authentic Asian food, using the correct ingredients and procedures.
No wonder they're so respected.
gordon did NOT do research when he made that Ramen tho
didn't see Gordon Ramsey in the video, guess I just missed him.
It's their money, they can do whatever they want with it
@@rahulgomes6488 oop gotta research again huh 👀
Josh doesnt claim he's a chef, just flexes on his skills coz he's exactly one
@Vanargand He was one... he worked in a professional kitchen before he quit his job to do youtube.
@Vanargand the navy versus video calls him a former professional chief
Vanargand lol you need to relax. Insulting people over a word?
@Vanargand genuine question, what is the standard of being a chef?
@@zhixiangren4580 all i know is the executive chef doesn’t cook, he runs the kitchen, takes care and manage the cost and expenses, and stuff. Remember one of Spongebob episode about chef exchange where he cooks in a fancy restaurant? The guy who yells at him for making a burger is the executive chef. Correct me if im wrong.
“Do it for the moon” -Joshua Weissman 2020
Woo💫💫
I’m inspired
I read that just as he said it
do it for the moon!!!!!
Sokka approves
This is my 2nd year of making mooncakes with this recipe. I'd never heard of them before, but my boss lives in Malaysia and said we should get some for our clients. I couldn't find any in the UK, so I said I'd make them. His response was I've never heard of anyone making them before doubt you will find the ingredients. Here I am making my next batch. I love the lotus seed paste, not bothered about the egg yolk, but hey-ho another year of mooncakes.
I’m Chinese and this just made my day (night).
Couldn't find the moon cake presses, so I 3d printed some.
eBay and Amazon should have them if you put it in the search most likely they’re made in China or shipped from Asia where moon cake making is popular some USA sellers but shipping should be a while
@@chrisll5229 nah, those are in the USA. It takes months and costs a fortune to ship anything out of the USA cos they have a raging covid pandemic there.
You didn't have to flex like this bruv
definitely not foodsafe. The surface is porous, its a bacteria breeding ground.
@@kimberlethlippington3711 only if you use it again and again. good enough or a one off.
As a Chinese American I’ve somehow still never tried to make these by myself. Can’t wait to surprise my mom with these!
So? How did it go? Did you surprise your mom?
"find it at any asian market" me who lives in a town of 3000 people and no stores
:( that's rough buddy
If you have the usps you might be able to ship these ingredients
lollll
I live in a small town too
The only Asian people in town run like a jewelry store or something
It's wild that even Asians won't find these ingredients at the local store 😅😅
I'm a cantonese person and I can say that you ALMOST perfected these moon cakes! they're absolutely gorgeous and I look forward to even more of your cooking!
Finally a non Chinese that actually cooks Chinese food respectfully!!!
What does non-respectful look like? So I know what to keep an eye out for.
@@lilybrandsma3404 someone on tiktok cutted the mooncakes thin like bruh thats not how you eat it disrespectful!
@@lilybrandsma3404 I imagine it'd be making them using the commonly used patterns for the press, in the same manner that is done by natives (I.E populations that commonly produce the food for religious or traditional reasons).
I disagree with the respect part - you could do whatever fusion you'd want, even a double moka latte frappachino extra cream gluten free with sprinkles, and technically it'd be mooncakes as long as the dough is right and the shape is right, but it would not be "OG mooncakes".
Better to say: "Finally(,) a non-Chinese (individual) that actually know(s) how to do (make/prepare) Chinese food (cuisine/cooking) respectfully (in the traditional style) !(!!)"
You mean respectfully WITHOUT THE EGG YOLK....
@@lilybrandsma3404 I know this is an older comment but if you're still curious I wanted to answer haha. Since mooncakes are a dessert they're open to more interpretations even in China. Josh has made more traditional mooncakes which is great because it shows he's properly researched the culture, but starbucks in China for example sells ice cream mooncakes that are strawberry or chocolate flavoured (made with Western influenced ingredients so to say.) An example of a good way vs a less ideal way to cook Chinese food would be Gordon Ramsey vs Jamie Oliver's how to cook fried rice videos haha.
Josh's mom had the same reaction to her professional chef son's exotic food that my mom has when I occasionally make banana bread lol
banana bread? That’s- wow 😅. That’s... god- -that’s actually really impressive
Hi Joshua, we commonly use lard in China for both the fillings and the wrappers, and traditionally, aged mandarin skin is added into the red bean paste for depth of flavor and citrus aroma. For the lotus seed filling, we love having a salted duck egg yolk on the inside as well. Overall, great job man!!!
That sounds amazing 😍
My family is West-Indian and in the Caribbean we have our own take on Chinese Mooncakes. The recipe is very similar but made with local Caribbean ingredients. We call them “black eye” which is short for “black eye cake”
Moon cakes...Josh is heading to the moooooon!
Get Cooking! Italia to Infinity and beyond!
He gonna meet Chang 'er hope he likes rabbits
Get Cooking! Just checked out your channel, pretty cool! Looking fwd to more vids!
DEAREST JOSH. , YOU NEED TO " SLOW DOWN THE TALKING AND YOUR VOICE IS SO ANNOYING . LEARN AND LISTEN TO YOUR VIEWERS OR YOU'LL GO DOWN TO " NOTHING ! " THIS IS " CONSTRUCTIVE CRITICISM . " TO MAKE YOU " IMPROVE . " RIGHT NOW , YOU HAVE A " FAILING GRADE . "
Cynthia Rothschild7777 why are you shouting here, are you thick in the head?
Love this guy he's amazing. If it wasn't for him I wouldn't of been making my way up to be a professional chef
wouldn't have been*
Well done
Meanwhile me, an Asian: "Imma just buy them at bakeries. Ain't nobody got time for that!"
Jwbxhfjif OMG DUDE ! LUCKYYYYYY
it's hard to find an Asian market from i am 😃
@@lazybunny1753 you need to be in Asia to find those at bakeries ... and not all the time too ... lol
Ah yes a fellow Asian. But we do be finding those in bakeries
Most of my neighbors store have those mooncakes or hopia as we called it
😂
I lived in Hong Kong for several years in the 1980s and of course I ate Moon Cakes once a year during the Autumn Moon Festival. It was often said that you eat Moon Cakes just once a year because that's how long it takes to fully digest them!!!
Also can I just say the quality of your videos is incredible. I've been here for awhile and the quality has improved so much without losing the integrity and passion for cooking! These videos are WORKS of ART now. Keep it up!!
Thanks for this video! I’ve made it from scratch many moons ago! (Like 30 years ago!) I made my dough with flour, eggs and molasses! I had the traditional wooden molds that you inverted and banged on a table to get the pastry out!
Pleasantly surprised to see you tackle this sir. This dessert has deep cultural significance to east asians. Much respect.
"Trypophobia Warning"
Haha I don't hav-AGH WHY DOES THAT LOOK SO WRONG!
tryphobia is fear of clustered holes and stuff, i think i have it but its just fear its just discomfort.
@@aurascae Phobia doesn't have to be a fear, it can also just be an aversion.
Just imagine all those holes in your skin.
Are they caused by a disease? Or perhaps man-eating bugs have drilled into your skin and laid their maggots in the holes?
@@jayhugidge2404 yeah ik, and thats why i have tryphobia. im not afraid of it it just makes me highly uncomfortable.
@@WanderTheNomad STOPPPPP
“Size matters here today, boys” I died 😂
What a good and respectful man, making foods from all cultures
Can you guys at least be consistent with cultural appropriation
@@shabut Fam, idk what you're on about
Damn. 1 month too late Josh. Saving this for 11 months time.
No, just one week late. it's on the lunar calendar 15th August.
@@zoealison I mean I started eating them a month ago lol.
Literally my thought when I see this lol. Usually people don't make as well as buy mooncake on the actual Mid-Autumn day lol
Moon festival was last week?
Just Skye yes it was on Thursday last week!
I followed your recipe and made these yesterday. They came out PERFECT. It was my fIrst time making and eating a mooncake. They were SO GOOD!!!
Yay! Around mid autumn festival too.
I love how Josh edits his videos, it's so funny, entertaining and educational!!
This is the Cantonese version. The other well known versions have the dough thats more like a puff pastry as they kinda use the dough butter dough method. And those u can make savory with beef or pork :)
Finished watching Over The Moon, THIS IS PERFECT!!!!❤😍
Don’t worry Josh, I’m Chinese and I don’t like the egg yolks either.
ReiaLily What?!? The egg yolk is the best part of the mooncake.
Haha my great grandpa hated the egg yolk because it meant less lotus
lol i'm the exact opposite ever heard of 4yolk moon cakes? >:3
It's good in meat mooncakes.
@@jamesxiang4383 I agree
Am I the only one here thanking this man for the Tryp warning? I've just had something to eat so thanks for the warning Josh.
Thank you again for your interest in Asian cuisine!
5:43 the secret mooncake no one expected (but everyone needed)
I'm so glad you included a lotus paste version they're my favorite! Time to save this for the next mid-autumn festival lol
Just made this last Monday and my friends love it! Something I discovered, the mooncake still taste great 5th day. Like wine it tasted even better days after. Second day not so third day oooooh perfection! Wrapped them individually with cling film and EVEN in the fridge that made it last longer, and they’re still tasting good.
By the way, can I know how many mooncakes did you made from one batch of recipe? I want to try it tmr but i need to know if it will be sufficient for the family 😅
@@bavhethasonia9172 hi I had 11 but basically 30 grams dough and 20 grams filling, with leftover dough. or you can do 30 30 for 11 pcs
@@anafamadormiemiec Hey, thank you very very much! I'll double the recipe for tmr then! Take care! 💛💛💛💛
@@bavhethasonia9172 No problem! Also, it fit on a 50 gram moulder
You're so loved by Asian people with this Moon cake recipes
righttt
I've never eaten nor made mooncakes before, but whenever I make someone with a recipe it always turns out great! Considering I'm finally celebrating the festival's I've always wanted to celebrate I'm making mooncakes for the mid Autumn festival on September 10th!
Peanut oil is one of the best oils. Especially when movie theaters have their "butter" made with it. It's so tasty. And I don't even care that it's not real butter. It tastes amazing because of that peanutty taste.
Josh I made these twice already!!! Sooo soooo good. Thank you for always hooking us up with homemade goodies. Made your Chick-fil-A chicken too. 🔥!
Fun Fact: Moon Cake in Chinese is
月饼（yue bing)
Yue means moon and bing means cake
餅 is more commonly referred to as ‘biscuit/cookie’
we would use 糕 (gāo) if referring to cakes
However in this context of ‘mooncake’, 餅 is usually translated to as ‘cake’
thanks sherlock. 恭喜发财新年快乐
@@Meteo_sauce Too early. It's October dude
cool!
@@charlesfeng2012 ikr lol
In my country we have a moon festival and that's one of the only times I ever get to eat these. Now I'm badly craving them ahhhhh
Fly me to the moon
Let me play among the stars
Let me see what spring is like
On a, Jupiter and Mars
In other words, hold my hand
In other words, baby, kiss me
Fill my heart with song
And let me sing for ever more
You are all I long for
All I worship and adore
In other words, please be true
In other words, I love you
Fill my heart with song
Let me sing for ever more
You are all I long for
All I worship and adore
In other words, please be true
In other words, in other words
I love you.
This was also used as the end credits song in Evangelion :D
Fly me to the moon, let me play among the cakes...
I was listening to this earlier today, it's still stuck in my head
I tried these for the first time just this week! I despise red bean paste in any other form but it was AMAZING in moon cakes. I've been craving more ever since 🤤
i'm taking chinese as an elective and my teacher is this tiny (literally she's gotta be 4 foot 10 she's so short) little young chinese woman who is so chill and is super nice and laughs at our jokes and anYWAYS. we were learning about the Mid-Autumn Festival and about the holiday and stuff, and she brought us moon cakes :) it was this huge ass box that had like 50 moon cakes for a class of 15 kids, and SHE LET US TAKE HOWEVER MANY WE WANTED IT WAS THE BEST I MISS THOSE MOON CAKES and yeah so this video reminded me of that and now i'm craving the mooncakes we had.
No-one:
Absolutely no-one:
Josh: 'absolutely stunning bruv'
Disclaimer: if you want to make your own red bean paste, be sure to mentally and physically prepare yourself. I had to make red bean paste for a recipe one time and it was so difficult and physically draining. It takes a really long time to make so make sure you have enough time ahead of you. For now on I decided I would either make someone else make the paste for me, or I would buy it. So beware of the struggles of red bean paste!!!
Yea i would buy the readymade in store rather than make it myself. Toooo tedious for my energy.
There are other ways to make the red bean paste (with sugar slices and rock sugar) that are easier than this one. I would scorch the heck out of my bean paste, and then I would cry.
My mom always just cook in a slow cooker. Even faster a pressure cooker. You don’t really have to keep watching over. It really depends what tools you have.
@@tvtvtfan3767 I was wondering when I was watching this, why not use a pressure cooker for the azuki and lotus (not together, of course). I mean, I use it to cook dried beans for my baked bean recipe, so why not?
PSA: if you've never had these, they taste NOTHING like you're imagining
What do they taste like
@@blackgirl2126 they're kinda sweet, but only the filling really packs any flavor.
I'm expecting a really sweet and crumbly dough with a bright and savory filling, but im guessing its way off lol
@@cheetoschrist5685 the outside is accurate, the inside is only lightly sweet and earthy
I figured its what a fignuton is suppose to be?
I absolutely love it when the Southern accent comes out to play 😂
Pineapple filling is also pretty good. I highly recommend if it for those who don't like the more traditional flavors.
Made ones with lotus seed filling. Delicious! Everyone I shared them with loved them too (all Asians). Thank you!!
Josh: you want to know what else is a beautifully ornate little pastry?
Me: wut?
Josh: my ass- b-roll
Was that a Kung Pow reference??
Subatomicfish I doubt it, that would be too obscure. He was simply talking about his buttocks.
@@LeukipposOfAbdera Idk, kinda sounded like a Betty impression to me. I don't remember any particular ties to moon cakes in that movie other than China, but still
Mad respect for cultured Josh. A lot of people don't even know what mooncakes are. They're like "Is it like moonpies or something?". Not to mention making the paste from scratch. Bravo man
Glad he gots cuchur
My kids loved the Over the Moon movie. We had never heard of mooncakes before. I have been wanting to make them! I just bought everything to make them! I stopped at 4 out of 5 asian markets near me and none had lye water or the golden syrup so i will be making my own lye water and i bought the golden syrup on amazon. I am so excited to make these and they will be ready on Tuesday for the festival! I loved the video. I cannot wait to try these. I have never had one before.
what did the kids think of them
@@Rvk1a64 they liked them a lot. My older one was more picky with them. I loved them too! I made them two more times since then. I just put the extra filling in the freezer
Start:
tf is a mooncake ???
end:
Thank you
en.wikipedia.org/wiki/Mooncake
How you don’t know what moon cake is lol
You can also cook those beans in 45 minutes (+20 for cool down) in any pressure cooker without the overnight soak. Throw an orange peel (dried or fresh) into the pressure cooker with the red beans for a really nice fragrance.
Perfect! I actually have a use for my IP that's not making yogurt!
For once I saw an ingredient I actually have and I have never known such joy
From now on I declare lyles golden syrup my favourite food of all time
I think a series with Josh's mom as the star would be fun and wholesome.
Traditionally, you would fry the red bean paste in lard, not vegetable oil.
That’s why I feel fat after 2
I love how you teach and I can see you truly enjoy cooking and baking.
i watched over the the moon and now I'm craving this HAHAHAHA
Josh: “...find in an Asian Market.”
Also Josh: “Pardner.”
also bri' isch 4:54
Eastern Europe problem...
Jakub Grzybek ?
@@jakubgrzybek6181 can relate
V e r s a t i l i t y
THANK YOU FOR THE TRYNOPHOBIA WARNING I APPRECIATE YOU SO MUCH❤️❤️❤️😭
Same here, it's a really bad trigger for my OCD and anxiety and I'm glad that he put the warning in.
IKR HE SAVED ME i am so thankful for that warning
Joshua: "its pretty easy"
Also Joshua: "Add golden syrup"
Me: "Add golden WHAT?"
it's inverted sugar, duh! (jk this is definitely not easy to come by and only one company seems to make it lol)
Amazing syrup to have around handy. That caramel smell it exudes is heavenly. Especially great when paired with desiccated coconut and butter in an ANZAC biscuit.
You don't know what golden syrup is?
I'm British so maybe it's common here
Is golden syrup difficult to get hold of in America or something??
Yeah it’s widely available in England (and I’m talking most shops here, it’s a staple) but I’ve heard that corn syrup is often used as a replacement if that helps at all
wow, mooncakes. Joshua never stops being impressive in what he makes.
he makes it seem so easy. here i am at 2:20 in the morning finally baking after starting this recipe yesterday morning. i got some very nice looking mooncakes. still baking, so let's see how they come out.
it was good
this has reminded me of a childhood cartoon, Sagwa the Chinese Siamese cat. thanks
Omg I haven't seen that show in forever
Fun fact about the cat's names! Sagwa means stupid and Dongwa means winter melon, or airhead. My Malaysian dad started laughing at their names when we were watching that show and he's only explained why in recent years.
when i think of " moon cakes" i Instantly am thrown back to 'Wendy Wu homecoming warrior'
That's why it sounds so familiar!! Thanks for freeing up my night from sulking over this.😅😂
@I can't think of a name Me too! That was my favorite show when I was little and I've always wanted to try mooncakes
😂💯
The fact that this was posted on my birthday is like a sign from the gods or something
The first thing I thought when I saw the thumbnail was:
"Ok first of all, why is it F L A T ?"
@@yian1787 Oh. That makes sense. Our mooncakes here are slightly taller then the one Josh made. About a quarter of two stake up -idk if that make any sense lol-
I'm the only one who thought that mooncakes had chocolate filling instead of red beans?
Some do, but that's more of a novelty variety. The traditional ones are what he made here.
Some non traditional bakeries do use chocolate/chocolate ice cream fillings. Which is a good thing since moon cake used to be one of the most re-gifted gifts in Chinese history. Not that it is bad, you just receive so damn many boxes every year. And since these things are so damn rich you only have appetite for 1 or 2 pieces per year. So it was a godsend when someone came up with alternative flavors back in the 90s.
Traditional Ones Usually Have Red Bean Or Lotus Paste
Well if you're an Ang Mo its to be expected that you think that since 除了在电影中看到的假东西外，你对亚洲文化也没有尊重
@@brokenglassshimmerlikestar3407 i always thought they had whipped filling i always wanted to try they look so good
you are a star mate. just made it with my kids with 50g mold. came out perfectly. thank you so much for sharing the recipe
When will you collab with Frank Sinatra, Josh?
With these cakes you'll fly anyone to the moon
Attack on Cuisine, that was a good reference. You did not miss the opportunity for this great duo!!
I never realized how popular Wendy Wu: Homecoming warrior was until now
I do like Lotus, but I do recommend red bean because 1. Cheaper, 2. Less Likely to burn, 3. Much easier to cook
6:26
“Wanna know what else is a beautifully, ornate little pastry?
*MY A-* B roll.”
THANK YOU SO MUCH FOR THE TRYPOPHOBIA WARNING I REALLLLYY APPRECIATE IT
I don't think you'll find asian men these days cook asian food the way Josh does. Perfect take home to meet mamma material 👌
i clicked this video and IMMEDIATELY had the urge to watch Wendy Wu: Homecoming Warrior
Now I know what I'm going to do during bio class 😭🙏
I WAS ABOUT TO SAY THIS
Oh my goodness he's so adorable. 😯
I actually would see your channel around and get anxious because mooncake is probably one of the most iconic cultural dishes we have, but yeah these are legit. As you said squashing it more makes the pattern come out better, if a lil flatter.
These are great! Lotus seed is my absolute favorite, and i look forward to it every year. Please also consider Yunnan-style mooncakes! They have a meat based filling!
Is it a particular kind of meat?
i remember when i was in girls scouts we tasted sweets from different girl scouts around the world and i got to have a mooncake and it was so good it was the only moon cake ive ever had and i still remember the taste (it was a salted egg yolk mooncake)
I'ma Chinese learning from this guy... Wow.. Mad respect for you bruh....
Tip of advice if you’re eating this:
Don’t actually eat too much at a time, as it can make you very full
And it’s notorious for having VERY HIGH CALORIES T.T
Thank you for the warning Joshua. I really appreciate it!
Amazing to see someone who really appreciates sweet red bean
I LOVE EATING THESE! My family would eat these during Mid Autumn Moon or during Lunar New Year. Personally Mung bean was the flavor I grew up with
Mung bean is nicer than red bean but I like 5-nut the best. If only I could figure out what to do with the rest of the jar of rose syrup other than making more mooncakes.