Black Snowy Mooncakes (Black Sesame & Walnut) | 黑芝麻核桃冰皮月饼

[@TeresasSweets]

My gosh! I was just watching your mooncake video from 5 years ago, the snowy mooncake with custard filling, and your channel has grown so much! It's very much professional at this point!

[@labrador9766]

me too, she grow up even more prettier🥰

[@NicoleSummer8]

Agree, can see from details on her good work!👍🫶🏻💪

[@inksandtomes]

"I...don't understand that....but I will accept it" is literally me with any food (because all food is yummy!)

[@daniramdhanie1863]

"(because all food is yummy!)" and to that I say...No.

[@Napalm_Candy]

@@daniramdhanie1863 Agreed.

[@slavicachang7440]

Hi Jasma, Happy mid autumn festival. I’ve tried two of your snowskin mooncake recipes ( the black sesame/ walnut and the snowy mooncake with custard filling). They turned out really well. I’m Slovenian Australian and wanted to make some as a surprise for my Chinese husband for mid autumn festival. I got a big thumbs up from my hubby, he absolutely loved them! So thank you so much for sharing your recipes and invaluable tips.

[@jrmint2]

Wheat starch does not have gluten. The gluten is separated and used for other purposes. When making seitan for example, the white water that is washed away from the “gluten dough” is the starch. So unless you have celiac disease, and you want to avoid all the there’s no reason to avoid wheat starch, as there is no gluten.

[@ladyoftheabyss13]

I've always found the Autumn Festival to be very fascinating because Autumn is my favorite season. I found Mooncakes to be even more fascinating because there are so many different types of molds to make such beautiful treats.

[@DeForestRanger]

Of all of your mooncake recipes, THIS is going to be the one I try. They look so delicious! Your presentation has just gotten better and better with each video. Thank you so much for sharing your knowledge and expertise.

[@TheMagicCrafter]

These are so pretty! I love that their stone gray color is 100% natural too. Just found your channel and am LOVING how pretty the things you make are (and the way you film). Keep up the great work! 🖤

[@oanngavuong6854]

姑娘，今天提起勇氣跟著做了這款黑芝麻冰皮月餅. 成功了！分量剛好無論冰皮或餡都很好操作，不會太硬或太軟. 味道超香，磨芝麻時，香味四溢.现在我有信心，會試做其他款式. 謝謝妳！祝妳中秋節快樂！

[@charalamposkiokpasoglou5204]

So I just made this, there are no words to describe how awesome this recipe is, millions of textures and flavors combined into one magnificent masterpiece of a mooncake! can't thank you enough for this

[@JasmaFusionCuisine]

thank YOU🥺

[@JC98x_o]

This year my mom made baked mooncakes with mixed nuts & dried cranberries, and snow skin moon cakes with winter melon mango filling and mung bean mango filling; the skin has multiple colors

[@JC98x_o]

I thought winter melon and mango would be a odd food combo, but it was surprisingly tasty.

[@Fabuloushu]

The black sesame filling was one pf my favorites as a kid and still is. ❤

[@maely7609]

WOW!!! Look at you - all grown up, so beautiful and confident!!!!! Thanks for sharing your latest recipe.

[@paulinapingkan2023]

I really appreciate how you explained the recipe which already tested many times, coz everytime I tried some recipes always followed throughly, then I will might made changes after tried it to my taste if needed

[@cadlene]

The most aesthetic mooncakes ever!

[@samuelwong1596]

Nice combination! Loving the taste and smell of roasted/toasted black sesame! Traditionally melon seeds are used in the mooncakes. Other than the traditional 五仁月饼, I can hardly find a nice one with walnuts.

[@Lythial]

Thank you for your videos! This year I made your purple sweet potato mooncake and the custard filled traditional one. Both were big hits with my family.

[@hesaboneman8424]

I like that you remember to be a goofy human like us sometimes, it helps us have more confidence in trying it ourselves. Unnaturally beautiful channel.

[@nigi7569]

these mooncake videos are my therapy

[@leannepetersohn6885]

We made these today and they are so good! I love black sesame desserts, and so I really enjoyed these. Thanks for sharing this recipe.

[@asojourner3534]

I've watched many of your videos. They are all enjoyable and incredibly efficient. Now, it's time to try the process. I can't wait to taste the finished product. Thank you!

[@ROClast4ever]

the details she gave in the videos, esp the ingredients packages that she used. SUBSCRIBED.

[@pawamongjee5736]

Hi Jasma, you are truely amazing. I have been following your videos for years and watching you grow online, becoming prettier, more confident and articulate in front of the camera. I love your videos which are always very structured and detailed. I wish you the best in pursuing your dream and sharing your skills on KZbin, and that you will also be an inspiration for all our youth today. 加油!

[@chictraveller7875]

They look beautiful and tasty! I also ❤ black sesame and matcha anything! Thanks for sharing your love and knowledge of moon cakes. Happy mid-autumn festival! 🌚

[@gsunsetave]

These look beautiful! Thank you for another great recipe. I loved your PSA about the substitutions and understand your sentiments exactly.

[@maevathiebaux5717]

YASSSS !!! I WAS WAITING FOR BLACK SESAME !!!!!!!! Love your videos xxx 😍

[@JasmaFusionCuisine]

Thank youuu

[@lely3526]

lovely Jasma, thank you for your showing how to doing it. happy moon festival

[@m.thompson3919]

Your moon cake videos are always satisfying. 🥰 Happy moon festival!

[@roux3390]

You've earned a new subscriber! Beautifully and professionally presented.

[@kaisign1405]

Thank you Jasma’s, your expend of the whole process of tasty moon cark recipes is very well done

[@slore0411]

Just tried making mooncakes for the first time (matcha red bean) following your video. So good. Can’t wait to try these next.

[@katiecx3]

Letting the full ads play and slowly getting calmed enough to fall asleep by the sound of your voice. I can watch you and listen to you make moon cakes all day lol along with explanations of Chinese traditions and customs.

[@JasmaFusionCuisine]

much appreciated☺️

[@charlialdrighi]

this looks delicious! I'll try them as soon as I have some time. Thanks for sharing. they look beautiful and elegant.

[@catgill9536]

Happy moon festival, thank you for the recipe, wish I’d discovered your channel earlier. However you’d earned an extra subscriber, look forward to view more of your other videos 🤟

[@sierraslaven2153]

I absolutely love watching your videos, they are not only educational but I actually learn a skill I didn’t have before. Thank you for sharing! I will be trying these as soon as I can find rice flour in my town 😂 (I’m from a little town in Kentucky)

[@kchengliew]

Thank you for sharing. This is the first time I made my own mooncakes for Mid-Autumn Festival, and your recipe was very easy to follow.

[@meiheidymokalu7474]

I try already your recipe n everyone enjoy n tell me so delicious, thanks alot for the recipe 🙏🙏🙏.

[@lexis5601]

OMG! I tried your recipe and my hubby said 10/10. Your recipe is so yummy!~

[@earth2becky]

This looks delicious! I can’t wait to try it. Thank you! ❤️

[@Natalie-uf4lb]

Thanks so much for the recipe! I'll definitely try it out. The quality of your video is awesome too. 💖😊

[@gypsyholic]

So detailed! I really like your explainations. Thank you so much for sharing! Can't wait to try it out myself.

[@eneidialawhead8920]

It looks delicious! I’m going to make it 🎉 Thank you😁

[@philomena4521]

I had try this recepi and it was so delicous. Tq Jasma for this delicious recepi

[@evrenjaemdo127]

You're the queen of mooncakes, I swear. 🥮

[@rudyliong2907]

the moon cakes are so beautiful. and your clothes color suit them too, very well done. I have learnt much from your video.Thank you so much for the hard work.

[@TheIndigoworld]

I made these and they turned out PERFECT, thank you so much!

[@Julialuli1000]

Such a great recipe!! This was my first year making mooncakes. Thanks for the awesome tutorial.🥮🥮🥮

[@SkyblueHippie]

These black snowy mooncakes are so cool. Thanks a lot for the recipe, Jasma. Happy mid-autumn festival! 🥮🌜💜

[@itsyue]

Much respect and appreciation for your great videos - clear, concise and amazing production value. I know you have plans for school but you definitely have a gift doing this. We spent most of the weekend making mooncakes and the two recipes we followed worked so well, this one was my favourite - the skin was easy to work and the filling was perfect! Do you know where your steamer is from or can you find out for me? I've gone through about 4 different steamers that never seem to work well or comfortably hold what I'm steaming - thanks!

[@FK_-_GraceAkwila]

i really looovee your recipes and the way you explain them is super detail!! im on my way trying out this recipe!!

[@JasmaFusionCuisine]

Hope you like em!

[@mariakalpakidou6820]

You are sooo talented!!! These look amazing 😍❤️

[@SatieSatie]

I love your voice and the way you talk, it's oddly calming. 😇 Also, the mooncakes are gorgeous. You're really talented and deserve more subscribers. 💎🌷

[@user-yo4ux5vk6d]

I love all your vids!!,i mean they are SO enjoyable!,me and my dad love watching your videos and we want o to Cooke like you one day,you inspire us! Greetings from Colombia!

[@christinelee2080]

Just I already try, really delicious! Very like it. And no too sweet, all is OK!

[@MarinaKristensen]

Love that you gave those, who don't know anything about Mooncakes, a little look into the traditonal background

[@jenk1253]

That's a great idea, I've always make them vegan myself. I usually use coconut milk instead of milk and condensed milk, it gives them a lovely flavour too.

[@MarinaKristensen]

@@jenk1253 Yes, Coconut is very delicious. I am also trying to create a raw version, which is kind of tricky. Have a lovely day.

[@anna1760]

Jasma, you are so creative and talented! I love black sesame and walnuts but never thought you can mixed them up to make a great tasting mooncake 🥮! Thank you for sharing your cooking products🧑‍🍳! You are a Master Chef! 預祝您和家人中秋節快樂！

[@lilleong5741]

Thanks . I just watched one of your teenage baking video. Talented.

[@justineseow5203]

It's so therapeutic to watch your videos! can't wait to try this out!

[@SMAnthonyW]

You literally need to sell your mooncakes either as a supermarket store product or fresh in your own bakery!

[@Nonebad]

It looks so special and I’ll definitely try this recipe this year!

[@lucypoon1883]

Hi Jasma, your 15 minutes took me 7 hours to make!! But it did turn out really delicious! I wish I can share the final product with you. I substitute the milk with almond milk and forgot to add the condense milk in the skin part and purposely did not add the honey in the filling as I found it to be sweet enough already. I found that the sesame to turn to running shape part was quite hard, it took me on and off with the Vitamix quite a number of times in order to achieve sort of a running form shape. Overall, your instruction is clear. Thank You!

[@lixingfilms2083]

I absolutely love your videos, Jasma! They are so detailed, intricately edited, and extremely aesthetic to watch! Could you pls do a recipe on tangyuan?

[@JasmaFusionCuisine]

Thank you! And I actually have a WHILE back so I'll definitely work on a new one:)

[@historyjake5478]

@@JasmaFusionCuisine Hi

[@bethserran]

Jasma, I always imagine you as a little girl. You're mom is so lucky to have a very talented and outstanding speaker. I wish my daughter and my baby granddaughters will watch your video some day and learned from you. Now, I am retired I spend a lot of time watching your vlog and always playing it over and over. I love coconut oil too for eating only. I hate coconut lotion or anything topical, LOL!! I always says to my co-workers, coconut is only good for me for eating.

[@kathynguyen3956]

Thank you for sharing, something different to try.

[@shireenlim5497]

Lovely mooncake. Can't wait to try this recipe. Thank you for the recipe 😍

[@lilian8583]

I just made it made it 😁 it looks amazing. Thank you for sharing, you are a talented young lady!

[@sherryz22]

I like your new idea and creativity.

[@jemmashome]

Absolutely love the moon cake!! The shape is so consistent 😆 thanks for sharing, much love from Singapore 💕

[@aivinnlo3936]

Omg I was waiting for black sesame mooncake from you! Really love your mooncake video so so so much! It is so details especially for beginner like me. Thank you. Can't wait for your coming video 🥰🥰🥰

[@JasmaFusionCuisine]

Aww so glad to hear that!

[@tonyip6499]

Very happy to see you again ! Good on you.

[@alicelee3644]

I just finished making the Purple Sweet Potato Snowy Mooncakes-what a hit!!!

[@aimeecollins7644]

Just got my molds in the mail and so excited to try these!! They look so yummy!!

[@kirsteenc611]

A new way to create this black sesame paste. I will give it a try soon 😉. Thanks 🙏

[@justnora12]

Jasma I like so much Mooncake, here in Brunei Darussalam is Muslim country but also many Chinese, Im so friendly with this cake, especially snow mooncake with lotus mix with salted egg yolk❤❤❤

[@DingusMcGillicutty007]

They all look and sound incredible. I can’t wait to start one of these.

[@tanmaeqing1745]

So gorgeous ! Gonna make a few flavours from your recipes n give it away ! Blessed mid autumn festival to you need ur fam

[@JasmaFusionCuisine]

You as well!

[@wolfparker1970]

Mmmmm my wife would love the color of the mooncake skin with a chocolate filling

[@nuitarik]

Black sesame is an amazing feeling!

[@person35790]

For anyone wondering, wheat starch should not contain gluten. The process of separating the starch also takes out the protein, so a good quality wheat starch shouldn’t have gluten in it.

[@igglewiggle6649]

Jasma, these are sooooo delish. Now that they are all gone….I dream of them. Your video helped so much. Followed it to a “T”….Will be making a second batch this morning. ..BTW: I bought the dragon mooncake stamp …and used it to make the cakes! ..Like a work of art!!!

[@nh5314]

Thanks, I have tried your sweet yam snowy moon cake, and they were great. Can't wait to try this one out

[@axellouisy-joseph2771]

I usually prefer the baked mooncakes, but these look so appetising, I think I'll try them out

[@linhang7229]

I loved your recipes and stepped by step it make so easy to follow I tried to make it turn out good yummy thanks

[@qiqialicia6808]

I really love your videos! They're simple and easy to understand!

[@sookchenmak6109]

I love your mooncakes. Thanks for sharing.❤️🎀🌹

[@eleonorakartlin1297]

i just finally made them. they look great and taste good

[@eleonorakartlin1297]

My only concern was when I was bringing them to my friends party, the skin broke, like a crack. Maybe because they were not refrigerated?

[@christenejay8570]

OMGG YESSS IVE BEEN WAITING FOR A MOONCAKE VIDEOO!!

[@toshiyukisuzuki7610]

Been wanting to try making my own mooncakes and manju. Fell in love with them in Singapore. You are a very articulate and considerate teacher. And you are very pretty!

[@Tbehartoo]

I'm glad you talked about substitutions, my brother is allergic to coconut and my friend can't have gluten without a ton of pain, but do you have a sub for the walnuts? I happen to be allergic to walnuts, and while I could just up the amount of sesame I know I'd be missing that crunchy texture you mentioned. In any case, your videos are beautiful and informing. Thanks for sharing this with me

[@red17th]

here is what i wanna do spring- mochi summer- idk fall- mooncakes winter -oden also is glutinous rice flour and gluten free rice flour the same cuz i can only find gluten free rice flour also which link is the one with the stamp that u used in this vid

[@imericc]

these look delicious :)

[@riamachiaisme]

1 - I love your videos. We haven't invested in a mooncake press yet, but I think my kids are old enough that that's something we're going to do, and I really appreciate how carefully you explain all your steps! 2 - Could you show us a peach or floral variety, or even a "plain" one that could be easily adapted? I love using lavender and think a lemon/lavender would be amazing.

[@JasmaFusionCuisine]

ooh that sounds fun!

[@lilyflower5576]

I'm so excited to make this and give them to my friends next mid autumn festival!! 💖

[@starry-p]

Thank you so much for putting the alternatives for your recipes. My brother is allergic to both gluten / wheat and Coconut. Like it’s a bad 😬,,, but I’ve been able to recreate stuff that he can eat :3c

[@TracyD2]

Look for certified gluten free wheat starch. The gluten should be separated completely out. See if he’s not allergic to Babassu oil. It has very similar properties such as texture melting point etc… as coconut oil. It’s very good in hair and skin as a added bonus 😬

[@varshahuynh6889]

Thank you Jasmas . I like sesames!

[@HueTran-mo5su]

Great job !❤❤❤

[@haniapopowska8966]

Jasmaaaa! The beautiful and sweet 🥰 It's sooo pretty, as always 🤩

[@mira.r]

All hail Jasma, the Queen of Mooncakia

[@lucypoon1883]

I am new to your videos, but since I found them, I watched all your mooncakes videos and they are so well made. Thank you so much! Today, I am going to try this sesame walnut mooncake, hope it will turn out as good as yours! I wonder if you will be able to show us some variety of using tea/tea leaves to make mooncakes?

[@yongkangyong9949]

beautiful!

[@ChadGardenSinLA]

I made these last night and with good results! The flavors and the wrappers were great. The filling was the tricky part - it came out super dry. I used the brand Shirakiku Roasted Black Sesame. They may have already been roasted as they were pale and already had the white pieces. I still roasted anyway and when blending, they never liquified. Even with an extra tablespoon of coconut oil and honey, it still was so dry. The dryness affected my ability to mold-press them as they didn't give much and the mochi dissipated, allowing the filling to pierce the skins. The finished product was still super tasty, just misshapen. The day after, the flavors had a chance to blend nicely and the filling was not as chalky, but it's still dry and flaky. Next time, I'll either use RAW black sesame seeds and roast them or I won't roast the [already] "roasted black sesame". ALSO, I covered and microwaved the snow skin batter in 30 second increments and mixed in between (for doneness) for a total of 2 minutes with great results. I only needed to cool it down in the fridge for 15 minutes before I was able to wrap the fillings. (The filling I made first, rolled it out, and cooled/solidified it in the fridge while making the mochi-wrapper). Thanks for this SUPER TASTY recipe! I will be making this all winter long for all the holiday parties!!