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"

I’ve been craving this since “Wendy wu: Homecoming warrior” came out and I still haven’t had it i-

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

Anyone else here because they watched "Over the Moon" and curiosity about these treats got the better of you?

"Do it for the moon" *Happy Sokka noises intensify*

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 😋

Imagine Sokka making these and straight up bawling his eyes out

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.

Now I really want red bean cakes...

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!

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.

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.

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.

Couldn't find the moon cake presses, so I 3d printed some.

“Size matters here today, boys” I died 😂

Meanwhile me, an Asian: "Imma just buy them at bakeries. Ain't nobody got time for that!"

“Do it for the moon” -Joshua Weissman 2020

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.

Finally a non Chinese that actually cooks Chinese food respectfully!!!

Finished watching Over The Moon, THIS IS PERFECT!!!!❤😍

"find it at any asian market" me who lives in a town of 3000 people and no stores

Josh doesnt claim he's a chef, just flexes on his skills coz he's exactly one

As a Chinese American I’ve somehow still never tried to make these by myself. Can’t wait to surprise my mom with these!

PSA: if you've never had these, they taste NOTHING like you're imagining

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!!

"Trypophobia Warning" Haha I don't hav-AGH WHY DOES THAT LOOK SO WRONG!

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!!!

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!

5:43 the secret mooncake no one expected (but everyone needed)

I’m Chinese and this just made my day (night).

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”

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. 🔥!

Don’t worry Josh, I’m Chinese and I don’t like the egg yolks either.

Moon cakes...Josh is heading to the moooooon!

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 🤤

Aaaamazing! they look beautiful and delicious.

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

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

Your recipe worked perfectly and was easy to follow. Thanks!

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!!!

I love how Josh edits his videos, it's so funny, entertaining and educational!!

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!!!

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!

I was vibing in the intro and great job on your editing work

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!!

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 :)

i watched over the the moon and now I'm craving this HAHAHAHA

Mad respect brother. You one of us.

Great job as always. Stay healthy for you, Josh!❤

Damn. 1 month too late Josh. Saving this for 11 months time.

This video made me love your channel and subscribe after the first watch! Love your authenticity🌸

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

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

Start: tf is a mooncake ??? end: Thank you

Over the moon made moon cakes look so magical

Thank you for the recipe love the enthusiasm it makes it even better to make them keep up the great attitude you’re so funny.

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!

Pleasantly surprised to see you tackle this sir. This dessert has deep cultural significance to east asians. Much respect.

wow, mooncakes. Joshua never stops being impressive in what he makes.

Oh and your personality is the Best!

This is so great! I looked everywhere for mooncakes this year but they were sold out. Now I can make them myself. Thank u :)

Josh: “...find in an Asian Market.” Also Josh: “Pardner.”

Looks delicious, will save it to prepare it some day.

You're very entertaining! Thank you, loved the side notes...

What a good and respectful man, making foods from all cultures

I'm the only one who thought that mooncakes had chocolate filling instead of red beans?

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

This video is really entertaining but also very informative! I've been wanting to make mooncakes for a while now, I think this video is the final push for me to buy a mooncake presser and just do it :)

Josh: you want to know what else is a beautifully ornate little pastry? Me: wut? Josh: my ass- b-roll

Thank you again for your interest in Asian cuisine!

Thank you for this video. I was afraid to try doing this recipe before. But now I'll definitely give it a try

Dude, your energy is everything I need in 2020.

I think a series with Josh's mom as the star would be fun and wholesome.

Hey Josh, As a Chinese person, I 90% approve of these mooncakes. The only things are that your mooncakes aren't big enough, they're too pale, and they usually have some salted egg yolk in them. Also, the mid-autumn festival was like a week ago.

Absolutely stunning brother

They remind me of my FAVOURITE cake wich looks exactly like this but has date paste filling instead of red beans and its AMAZING

Traditionally, you would fry the red bean paste in lard, not vegetable oil.

You're so loved by Asian people with this Moon cake recipes

Gonna try making these this weekend.

Over the moon made me want moon cakes so much !

I never realized how popular Wendy Wu: Homecoming warrior was until now

Fun Fact: Moon Cake in Chinese is 月饼（yue bing) Yue means moon and bing means cake

Amazing to see someone who really appreciates sweet red bean

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

The first thing I thought when I saw the thumbnail was: "Ok first of all, why is it F L A T ?"

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!!!

Thank you so much for this! I love red bean anything and I’m gonna have to try this recipe. 🖤

Thanks so much for making this look so doable. And for making me laugh at the same time!

6:26 “Wanna know what else is a beautifully, ornate little pastry? *MY A-* B roll.”

this has reminded me of a childhood cartoon, Sagwa the Chinese Siamese cat. thanks

WOW!!! Impressive!! Thank you.

I've always wanted to try these

I absolutely love it when the Southern accent comes out to play 😂

No-one: Absolutely no-one: Josh: 'absolutely stunning bruv'

Excellent video. Thanks!!

Remember seeing these in Pucca and they looked so fire

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.

*Uncle Joshua approved*

I've wanted to try mooncakes since Pucca! Thank you Josh!!

Why i am watching these videos while hungry... o my god, they look fantastic!