The CLASSIC Mooncake Recipe (双黄白莲蓉月饼)

[@SoupedUpRecipes]

Thank you for watching. I wish that you and your family, just like the round moon on Mid-Autumn Day, be bright and perfect. 中秋节快乐！ What is your favorite mooncake flavor? For those of you who want to buy the mooncake molds, here is the link - curatedkitchenware.com/products/hand-pressure-moon-cake-mould-with-16-pcs-mode-pattern-for-4-sets

[@btsdancestudio5691]

Its so easy! Thank You. 12.50 + A Cake Now

[@nio.2131]

Have tried both basic mooncake and classic mooncake, fillings taste are very nice not too sweet. Your explanation is very well-planned and vdo length is not long and very well done. Appreciate your sharing recipes a lot.

[@tdeo2141]

The classic one is the best for me. I discovered the moon cakes during Chinese New Year at an Asian grocery store and loved it. Quick question: how do we stop eating them - they’re so tasty but we need to eat them in moderation 😸

[@gardensofthegods]

I have always loved Mooncake but always bought them at the Chinese Grocers but knew that fresh ones homemade is the way to go and so thank you so much for the recipe and explaining everything to us step-by-step . Wonderful and I can't wait for September now .

[@кайцарькаталонский]

I wanna marry you

[@maeverlylilith9295]

I feel you give us an extra special gift when you share these recipes of your heritage that are close to your heart. ALL of your recipes are excellent, but the ones like this are just even more so. Thank you❣️

[@milanmilan2229]

Nice

[@michaelminasian4891]

Content like this - where things are explained clearly, but never dumbed down is a treasure. We need more of this so even people who don't want to take on this project can truly understand what goes into their favorite treats. Always a pleasure!

[@GothicPotato2]

I completely agree! Never in my life have I been inclined to make moon cakes, since they're not super expensive and plentiful, but after this video my mold press has been ordered and I'm ready to give them a shot. Definitely love seeing these highly detailed videos, especially when they cover why and why not certain methods or products were chosen!

[@jennacoffin8566]

Exactly! I saw mooncakes in the store and they were $50 for a box. I was surprised, but it makes total sense now!

[@bx567x]

Absolutely agree! There is a time and place for “quick and easy” simplified recipes, but so many of us out there want to take the long, meticulous route. I’ve learned so much from this channel.

[@Kavalan77]

Oh my goodness, this video is so good. Very detailed , thank you 🙏

[@eleanorryanryan2442]

Intriguing recipe, just as they say, baking really is a Science... Thank you for your hard work. Greetings from Ireland 🍀🇮🇪💚😊

[@SuZiKaT22]

I can't wait to try making some mooncakes at home! Thank you, Mandy. You've once again clearly and concisely unriddled some lovely traditional Chinese food for me. ❤

[@bernardogrobeisenweingersz9768]

Congratulations 🎉 I have watched many of your fantastic videos, your cooking skills are amazing I never thought how elaborate and difficult the moon cakes are. I have just taste here un México the sweet beans filled moon cakes , but would love to taste the lotus seed ones. Thank you so much for sharing your recipes and your passion for Chinese cooking 🙏👍

[@spooksboh6251]

you always explain every single thing so well i bet you'd be an amazing teacher lol

[@btsdancestudio5691]

Wow. It was the best ever!

[@meghancepeda]

The way she says syrup is hilarious lol

[@RUDYFERNANDOGONZALEZESCOBAR]

Saludos cordiales desde Guatemala

[@kateji5405]

I’ve tried lots of recipes to make the dough soft and stretchy - am tempted to try yours. Can you give extra tips on making a stretchy dough? I notice your syrup is more liquid than the one I have used. Is this the cause to my stiff dough?

[@merceditaculanculan9405]

Thank you for your sharing

[@Victoriousandbrave]

I’ll just buy some 😂❤

[@marianobataller1957]

is bread flour substitute for cake flour

[@SoupedUpRecipes]

no, you can not substitute cake flour with break flour. Use all purpose flour instead

[@smmootoo18]

Omg so i can skip the lye water all together! Just replace with water. Wow where was i looking 2 years ago when i tried making this haha

[@zinmenaing8524]

Hi can made Chinese fry bread stick of every single step please

[@igglewiggle6649]

The mooncakes may be the star as you had said, but so are you! Your step.by step instructions are invaluable. I will try your recipe...allbeit my cakes will be too late for harvest moon festival this year. I have to order the molds first lol. Thank you! Take care. Will report back on how well the cakes turn out. Happy moon Festival!

[@milanmilan2229]

Me like it

[@cookies2279]

say... how did it turn out?

[@Passionforfoodrecipes]

I'd be *Lye-in* if I said I wasn't *over the moon* for these!

[@saryarohit2925]

Everywhere I go in KZbin, there you are! We watch many of the same channels.

[@sandrapadmindra9698]

I am addicted to mooncakes especially with the lotus paste. Thanks so much for teaching me how to make it. You are such an amazing teacher

[@DoozyyTV]

dog 14:42

[@yamanshashaa]

😂😂😂

[@DanishNerd]

I saw it too. So cute

[@fanfaretloudest]

It's waiting for a piece lol

[@malibu64]

When is she gonna introduce the puppy?!

[@weedo3]

Good eye.

[@mrchin7562]

I can't make these. I'll have eaten the paste and the yolks before they're pressed.

[@SoupedUpRecipes]

LOL！

[@TheLakeShow]

Bruh been waiting for this you the real mvp lol 👏

[@tomjangmac]

Facts she's a don

[@vanessalie2839]

Hownit turns out?

[@jetizon]

This channel thinks of things to explain that I would never consider. I love the attention to details 👏. My favorite mooncake I've tried recently is pineapple mooncake with salted egg yolk. Kind of weird sounding, but my current obsession.

[@milanmilan2229]

Me like it

[@darniataylor7749]

I have tried several of your recipes and they've all turned out great! I love that you break things down and your demonstrations are invaluable. Tfs 😊

[@lollebreuning4000]

That is the best explained video about mooncakes I have ever seen. It is perfect for beginners and I now completely understand why and how to do them right. This Year I'll give it a try with this recipe.

[@ムネタ]

I'm the kind of person who usually needs intricate instructions when doing something for the first time. This was such a joy to watch!

[@malibu64]

It never ceases to amaze me the cleverness, patience, and brilliant practicality that goes into a traditional Chinese recipe. Mandy you are the best! I bought your wok and have tried several of your recipes, and I’ve also learned so much. Thanks for being such a high quality channel!

[@unit--ns8jh]

This is one of those thing that I'll probably never get to try, but I really would like to. Something about the mooncakes makes them really appealing to me.

[@littlestbroccoli]

I bet you could order them, they're popular in Chinese and Vietnamese markets, too. There are gift sets that come with them prepackaged, so shipping might not be a problem.

[@eirikastokes9652]

Amazon has multiple brands of 4-packs for sale if you can't make them!

[@gardensofthegods]

If you have a local Chinese Grocers they always sell them there right before the Chinese holidays : Chinese New Year and Moon Festival ... that is usually in September but I don't know if they do another one in March . They're really good I love them but always did wonder about the recipe and so I am so grateful for her to painstakingly explain everything in detail . Those little cakes are very dense and heavy and therefore very filling

[@GonFreaksss]

@@eirikastokes9652 Why are they so expensive when the ingredients are so cheap?

[@akemimeka_]

Honestly, the hardest part for me would be waiting 2 days after baking to eat them! Thanks for sharing the recipe, they look absolutely delicious! Happy Moon Festival!

[@ChristinaCheung1]

Returning to this video 1 year later to make mooncakes again for my family who loved them last year! Thank you for this video!!

[@prodotpuypuysworld2490]

The patience you put to it and the cultural history behind it is a real treasure. Btw greetings from your long time friend Philippines 😂

[@SciDOCMBC]

2:34 NaOH or sodium hydroxide is not a legal food additive in the US and therefore can't be used by US companies wishing to market their products in the US. Still, it's not dangerous. We have been using lye for pretzels for centuries.

[@spazchicken1]

I got double yolk white lotus paste ones for the first time (imperial palace brand at Kroger) . We really liked them and the salty crumbly yolk kinda reminded me of homemade salty butter pie crust . The #1 ingredient is white lotus paste thankfully . it wasn’t too sweet either , I’m hooked! Thanks for the explanation! I was curious about how they do the egg yolks. My cakes don’t state what kind of eggs they used though 🤔 we’ll have to making them next time !

[@pei-lucooke4568]

Your instructions are so clear in every step, almost feel like that I can attempt this intimidating project someday, thank you so much! This is so much better than store bought, no preservatives and much tastier!

[@leviathan6220]

14:42 Puppy!!!!!!!!

[@jadecummings8093]

Mooncakes looks so good that you'll loved to try it for sure! I think it is very popular in the Chinese New Year where people will enjoy these. Love this recipe so much, have a wonderful day and I wished you all the best for the season. 😉

[@watchersmith806]

I have hated the taste of mooncakes (store bought) from childhood. But I now have a new appreciation for them watching how they are made how much work you put into them 💖

[@Hokunin]

probably store bought mooncakes tastes different from homemade. I used to love pirozki and pelmeni made by my mom and aunts in childhood. But now that I live separately, I hate the taste of supermarket/store bought pirozki and pelmeni they taste completely different, nothing like from my childhood.

[@lolturtle13]

Homemade is better flavor and texture. At least my 4 year old will always choose my mooncakes over the store. Haha.

[@Alwis-Haph-Rytte]

When making Invert Sugar you can use cream of tartar instead of lemon juice. The brown carmel color is caused by the maillard reaction and it's the easiest to make. With out the maillard reaction requires being careful on heat and having the right sugar to water ratio. I have 16lbs of sugar to Invert, 8lbs without maillard, 8lbs with. The maillard reaction gives a different flavor. Why 16lbs? For brewing ginger beer and wine and it stores well. Yeast likes invert sugar better than caster/granular sugar. So it brews faster and a little higher alcohol. I like Vernor's ginger ale. The maillard reaction gives me a similar taste in my ginger beer. I'll try my first batch without maillard browning just in case I goof by rushing it, I'm no pro. LOL I also want it for baking. If a person can make peanut brittle, invert sugar is easier. Hope you make a video. Golden syrup is another invert sugar as long as an acid and 236° F / 114° C temp is reached.

[@chigbungus8759]

中秋节快乐！Always wanted to try to make mooncakes but been kinda freaked out at trying, thanks for the recipe!

[@SoupedUpRecipes]

Thank you for watching. 中秋节快乐❤

[@teetoyer388]

Here bc I watched Over the Moon w/ my daughter & she wants to try these. They look good but I'd be scared lol!

[@toastedsniper9248]

this is so cute awwh

[@anonymousnowhere]

Mnady, your puppy is so CUTE! You must introduce him formally

[@weluvcoco9001]

My Chinese teacher let my class try some and I feel in love with it😍

[@gemb9175]

Hi Mandy! Thanks for the recipes, much appreciated as always. The explanations are very clear. Have you signed up to the KZbin partnership to gain earnings from ads on your vid? I just think you should get more from all the effort you put to help us eat delicious food.

[@angelad.8944]

Talk about a labour of love!! Something that I soooo respect is the amount of time some Chinese cuisine takes. Thank you for sharing such a detailed explanation. I want to try the chestnut and mixed seeds uts\fruit types as well. I agree with the one comment about eating it before you can get it assembled lol. : ) Do you think the weights would be very different with the different fillings? There is a real science to flavour balance.

[@JenB.188]

This is the best mooncake explanation I've ever seen.

[@joeannabanana9668]

Hi ☺️ thank you for sharing. I received my Mooncake mould this week. I waited three months. Could not find most ingredients in my country so had to do homemade version mostly with regards to lye water, syrup and salted egg yolks. I had to opt for red bean paste as filling. This will be my first time tasting Mooncake. Finished baking them two hours ago, they are resting in an airtight container till Sunday afternoon. Tried to add pictures but yes 😂 doesn't seem like I can

[@SoupedUpRecipes]

Sounds amazing LOL!

[@Darkangelike]

I love your recipes because you put the ingredients list and measurements in METRIC. So many recipes out there are made by Americans or only give imperial measurements and I can never know what that translates since it has so many different conversions online. And like what most people say, you explain things so clearly !! thank you so much.

[@sarakhaldi5085]

Anyone else stressed after the debate and so happy to watch this relaxing channel?? These looks delicious! PS thank you for always sharing with us!

[@dovidmh9825]

Well put!

[@sarakhaldi5085]

@C C or the shit show, which ever you want to call it. It was a joke.

[@pay1370]

Would i just be able to double the filling ingredients if i wanted to make it without the egg yolks?

[@VianneyCreates]

I really love how you explain every step, and best practice. I have made mooncakes in the past year...rather successfully. I never knew that if using honey, you probably don't need to use the lye water. Thank you for all of your invaluable information!!

[@hiwelcometochilis7033]

Do you have a recipe for crispy pork belly, or Chinese burgers? I love your Chanel very much, I love cooking Chinese food, my dad even bought me my own wok 😊. I’m only 17 and I loveee to cook.

[@MHarenArt]

A fairly complicated recipe, but your instruction is impeccable!!!!

[@flzflz2237]

My sister works for a Chinese financial institution, and every now and then the employees are given free souvenirs and snacks from China by their employer. Whenever she brought mooncakes home, it is always me who have taken a large portion of it because it's so good. I especially liked the lotus mooncake and the one with red bean filling (I don't really what they're called...) So good!!!

[@songwaikit8718]

hey ur dog looks like mine! scowering for food. sho cute!

[@quietdavedevon]

I suspect Lyle's Golden Syrup could be used in the UK, that is a brand of very thick sugar syrup.

[@Chimera515]

I'm in the UK and I made my mooncakes with golden syrup, just a tip, you might need less flour as golden syrup is a lot thicker

[@bwyyc2886]

@@Chimera515 In that case I think it would be better to add a bit of water to dilute it so that the amount of flour stay the same? Just my 2 cents, because otherwise there wouldn't be enough wrapper to wrap the filling?

[@coraprg4582]

You're excellent as a tutor, sweet voice and precision was just perfectly executed....love your blogs and I learned a lot from you regarding oriental recipes.... can't wait to watch more interesting and delightful recipes 👏👏👏👏👏👏

[@starsantheoriginal]

I had my first mooncake Saturday. I had tried them before but it was like this pineapple thingy and it was GROSS. But I had one at a local market, and while I didn't mind the lotus paste, I felt it was too much like beans and sugar. Now I know why. I guess I will have to try your recipe instead. Because the ratio of paste to egg also seemed much better in your recipe too. The one I had was about 60% paste, 40 % yolk. Which made the dessert go from pleasant to too much rather quickly. As an Italian, I know how complicated and time consuming traditional family recipes can be, thank you for taking the time to share yours. I will definitely try this in the future

[@littlepuzzlehomebakery1642]

I love how she explained everything and in detail! More power to you maam! ❤❤❤

[@jeffscheurkogel]

I followed this recipe to make my first mooncakes ever. I couldn't find salted egg yolks so I made my own and they ended up a bit flat. The irregular shape of them being stacked up made it hard to wrap and press. The odd shape left me with a couple air gaps after baking. I used honey and bought lotus seed paste since it was available and the seeds weren't at the Asian supermarket. The dough turned out excellent! The lye water did even out the colour making it golden and glossy. The kids enjoyed the pastry but were a bit unsure about the lotus seed paste. They asked me to make it again with the pineapple filling from your other video. Thank you for your expert guidance! I think this will become a family tradition.

[@candygarbage8484]

tried this! it tasted really good! The wrapper was a bit dry but that was my fault. thank you for sharing!🥰

[@snugkibu]

WOAHHH THANK YOU for showing how to make this. Moon cakes are the best thing ever!!! 🥮 🥮 🌙

[@excellentcat3878]

Mooncakes are very expensive to purchase in shops. Great way to save money, too, thanks. :-)

[@pagorami5253]

they sell these at my local store! cant wait to make them!

[@Jen-er7ek]

I MADE IT AND IT TURN OUT BEAUTIFUL! Can’t wait to eat it in 2-3 days ♥️ thank you for such a detail recipe :)

[@SueK2001]

This is the first recipe that I’ve seen that presents everything so clearly and isn’t scary looking. I think I want to try this instead of purchasing this year! Thank you.

[@fanfaretloudest]

They look amazing! I've been wanting to know how they're made ever since my family received some from a restaurant. Thanks for the video!

[@snooze6650]

I really feel like I could make this now. You explained everything so clearly. I appreciated the verbal and video descriptions as well as the still shots of the text recipe summaries - not everyone does that and it's so helpful. Also appreciated all your tips along the way - I definitely might have tried using a rolling pin but you preempted that thought and explained why hands only was best.

[@sixrats]

I made this recipe (with different fillings) -- it was my first time making mooncakes and they came out perfect. I 100% recommend this recipe. Follow all the measurements to a T and you'll have no difficulties.

[@thatdamnhoney]

My first time to your channel. I’ve been wanting to make moon cakes but never went as far as searching for a recipe. I’m glad I found your channel. I could listen to you all day. Also, this is the best guide to moon cakes I found. Thank you - I’ll be trying it this week! (It’s April but I wanna practice before the actual time is here 😅).

[@andrexadoh]

“Hi everyonennnnnnnnnnnn”. 😘 Love your channel and you...

[@pipilchocolate8654]

I love mooncake season! I will continue getting them from my chinese bakery but I am happy to see how these are made!

[@PaulCHa]

I’m a Chinese language learner and have a question. This kind of mooncake is called 双黄白莲蓉 (shuanghuangbailianrong) which seems to translate to double yellow white lotus seed paste. Can you explain where the double and white and yellow part of the name comes from?

[@SoupedUpRecipes]

The "Huang" means yellow. Dan Huang is how we call egg yolk in Chinese, which means yellow part of the egg. SO the yellow refers the salted egg yolk. The white refers the lotus seed paste because lotus seed is white and the colorof the paste is light too.

[@PaulCHa]

Souped Up Recipes thank you. You’re the best teacher!

[@Annunaki838]

Perfect explanation 💖 Very detailed and full of love. Thank you ❤️

[@Quintisence]

Hi Mandy, what are the baking times for small mold (50g) mooncakes?

[@EHCBunny4real]

Inverted sugar is also called golden syrup and it's available in many stores and on Amazon.

[@salemunderfire]

i love how you explain some of the ingredients at the beginning. it's very helpful to know what exactly i'm cooking with, considering these things aren't often used in western cuisine. thank you!

[@kendrakumala8782]

Ternyata bikinnya sulit ya. Dan bahan2nya , harus di pisah dulu Semangat terus... GBU...😁🙏👍

[@sitmengchue4077]

Hello Mandy Thank you for your crystal clear, step by step explanation. I have a small 50g mould. Now inspired to try the bigger 100g one. My favourite mooncake has FOUR yolks! Heart attack stuff but it's only once a year! 😂 Best wishes to you from Singapore.

[@victorquebec5929]

Can you please share a bonus recipe for patience? 😜 Well done, thank you very much indeed! 💪🏼💪🏼💪🏼🙏🏼🙏🏼🙏🏼

[@marietan711]

Why i only see your video only now. I already made following Cici Li video, oh my mooncake got burned because she said oven temperature is 400F or 210C and only bake 5 minutes. So my mooncake got burned. I really like your video you shared step by step and all your secrets so unselfish. I love you Chef

[@kaylakat1973]

Love this video Can you advise what weight if using only one egg yolk 4 100g mokncake mold. Also for 50g mooncake can you advice the weights and temperature. Do you need to use cake flour?. Thank you

[@orsolyagutai-ruppert1862]

Dear SoupedUpRecipies, I just opened up the box in which my cakes rested ín the last 2 days. According to my doughters the cakes are marvelous 😁 during the preparation I found my cover too crumbly. In that case what are you do?add some more oil? Liquid.? Do you think should I change my flour? Thank you for your advice. Greeting from Hungary 🥰

[@freshvivi]

I accidentaly bought 50g mooncake molds but I didn't notice until I got to the filling part.......... :(( However, they still look so pretty (even though a lot of cake got squeezed out of the mold due to my fail😅).. My whole apartment now smells so tasty! Can't wait to try them in 2 days 😍 Thank you so much for this perfect tutorial!! ♥♥

[@Pizzwich]

I could say a lot of positive things about your videos and how instructive they are but I SPOTTED YOUR CUTE DOG IN THE OVEN DOOR'S REFLECTION

[@CLiang-e8d]

My kids love your videos and are dying to make these for the upcoming mid-autumn festival. Unfortunately, they don’t like egg yolks. If we were to omit the egg yolks, how many grams of the lotus seed paste would go into each moon cake? Thank you so much for such clear instructions!

[@mariawillson6233]

We don’t have cake flour in the UK so I’ve googled and substituted with plain flour with bicarbonate of soda. My pastry comes out slightly ‘crumbly’ and cracks easily. What am I doing wrong? Thanks x

[@lisahinton9682]

Mandy, if it's not too much trouble, could you please add the tonal markings in the pin yin words, please? I would really appreciate it. And also, could you add the pin yin to the videos when you're speaking them in the videos? (I know it's more work, but I have no idea if it's difficult to do, so I have hesitated in asking, but if it's possible, I would sure appreciate it.) Also, I have called you "Wendy" in previous comments. I am sorry about that! I thought that is what you were saying, but then in another video I heard "Mandy" and thought, "Oh, no! Have I been calling her the wrong name all these years?" So embarrassing! Anyway, Mandy, thank you for all your hard work. Your videos are so well-done, and you clearly think through what people unfamiliar with the dish would like to know. So thank you.

[@lolodee3528]

Can I use unrefined coconut oil? Might be a bit sweet. Or avocado oil?

[@ringofsolomon268]

IMHO, I recommend using inverted sugar compare to honey. If you use honey, the smell gonna be strong and the mooncake skin won't be as good as the one with inverted sugar, bcoz inverted sugar contain acid which combine with the alkaline water creates small bubbles which makes your mooncake fluffy. I always use at least a year-old inverted sugar syrup for mooncake. And if you use dried egg yolk like hers you need to soak them in oil overnight so it won't be too dry.

[@Summerchocotea]

I have baked moon cakes for 3 years already and they have been always quite good. But somehow the last 2 times i made them, they tasted like plastic!!! Even have some plastic scents on the cakes. I didn't do anything differently therefore i can't figure out why it turned out like that. Anyone has some ideas on why my cakes are like that? 😔

[@RedDragonVideos]

Great detail 👍. I'm pretty sure I could never cook something and have to wait 2 days to eat it 😜 🌎🌍🌏🤸🕺🤸🕺🤸🕺🤸🕺🙋‍♂️❤️💯

[@emmalquan]

I've been searching for a clear and informative moon cake video forever! Thank you for explaining in so much detail and taking us through all the steps and substitutions; I can't wait to try this

[@tarotreader511]

Hi I enjoy watching your recipes. I love moon cakes and never thought it could be these simple ingredients. Your instructions are so precise. I need a weight scale and mold to try this project. Thank you for making the videos. 🙏🏼

[@SoupedUpRecipes]

Glad you like the video

[@melaandnutella]

I wanted to start making mooncakes. I love eating them and now I want to learn to make them. You make it sound so easy! Thank you so much for sharing tips and making it easy to understand. Well done! ❤️ 🎉

[@lilithdarkspire9366]

My friend is really into Chinese culture, so I thought about making this as a dessert to surprise him, since we both really want to try mooncake. But it seems way too difficult to make, mostly cause I don't own any of the Chinese ingredients and I can't buy them from any nearby store 😢

[@tzveeble1679]

I really appreciate the small details, e.g. what type of Lotus seeds works better, because it's those little hints that make things work (or not, if ignorant about them.) Thanks for having learnt the hard way for us😆❤

[@Myuriaan]

Hello! Where I live salted duck egg yolks are hard to come by, how can I substitute these? I've seen people online substitute salted duck egg yolks with silken tofu, but that wasn't for mooncakes.

[@lisalawchan1703]

I have watched many other mooncake making videos. But I must say yours is the best as the explanation is very clear. I have saved this video right away! Thank you for such a nice video.

[@JohnDoe-ug7pf]

Ok..wow.,thanks so much for your careful thoughtfull mooncake recipe...

[@christyfortes2275]

So 2000 years ago someone thinks, “ I have these salted dried duck eggs and lotus seeds left over. What can I make? “

[@brendaeq236]

Actually, its been traced back to 3000 years of history in the Chinese culture. Go figure.