Comments on: The Ultimate Guide to Traditional Mooncake (传统广式月饼)

By: Josh

Josh — Mon, 02 Oct 2023 16:58:35 +0000

I started making these in the first year after I met my (now) wife, and since them doing it every year with your recipe. It gives her some comfort of home and therefore she loves them! Thanks Maggie for sharing this!

By: MJ

MJ — Fri, 15 Sep 2023 19:34:06 +0000

Hi there, if I were to make these mooncakes in 125g moulds would I have to adjust the bake time? Do I need to cook the salted egg yolk seperately first then? Thank you so much. I’ve never come across black sesame filling mooncake before- this looks delicious!

By: m

Fri, 08 Sep 2023 05:14:44 +0000

i’ve made this recipe before and will be doing so again this year 🙂 love it sooo much the results are amazing!! it was the first mooncake recipe i ever tried and still my absolute favorite, thanks for all your hard work

By: Linda

Linda — Thu, 19 Jan 2023 15:17:49 +0000

Omg thank you SO much for this detailed explanation on mooncakes. I have been exploring and experimenting for YEARS and then thrown my hands up in the air but this has answered all my questions explicitly and nw it all makes more sense. I can’t wait to pull my (wooden and plastic) molds out again and give it another shot

By: Meredith Chen

Meredith Chen — Sat, 10 Sep 2022 21:02:22 +0000

Thanks for the recipe, Maggie. Did you get 回油 when using coconut oil? I used the recipe twice and tried to follow every step with the exception of the oil, but couldn’t get 回油.

By: Whing

Whing — Sun, 28 Aug 2022 13:12:28 +0000

In reply to Soe.

This recipe works every time and I refer to it each year. Just wanted to run out how long mooncakes last and can you freeze them

By: eleanor

eleanor — Fri, 12 Aug 2022 22:15:47 +0000

Thanks for putting so much effort into the recipe! I’ve made this recipe 3 times (twice with the lotus seed paste recipe you’ve posted separate) and Ive noticed that when I use the black sesame fillling, the pastry does not soften into the typical moon cake pastry. It’s still quite “hard’ after three days. Do you have any tips?

By: Mrs N

Mrs N — Thu, 24 Feb 2022 23:02:41 +0000

It’s interesting to read the journey of self-discovery for a cultural tradition. When I first married my husband I told him that my mama never taught me how to cook and he’d have to show me what it was that he would enjoy. So, I learned a lot about Japanese cooking, and along the way, something about the history of Korean and Chinese cooking. We were living in Married Student Housing MSH of a western university in the USA. There weren’t too many Japanese students, so my husband was the president of the Japan-America Student Society and we often invited the few Japanese students over to learn new ideas, and for bit of relief of homesickness. When Japanese food items showed up in the local grocery store, the grocer had a few things to learn, too. (Fresh tofu in the produce aisle next to the pineapples!)

There were quite a few international students living in MSH, and sometimes there was potluck! The math doctoral student from Yemen relayed a story about selling the aroma of herb-crusted lamb kebabs to passersby.

By: Maggie Zhu

Maggie Zhu — Mon, 20 Sep 2021 16:24:46 +0000

In reply to Elly. You should leave the mooncakes in room temperature in an air tight container. Hope you enjoy them :)

By: Elly

Elly — Sun, 19 Sep 2021 17:52:10 +0000

Awesome! Making it for the first time. I read all the rabbit holes for the mooncake recipe many times. How fascinating! You mentioned the mooncakes have to rest 1 to 3 days before being served. Do you store them in the fridge or just leave them in room temperature in am airtight container?