42 COMMENTS... read them below or add one

  1. Oooh. I miss mooncakes! I want to make my own but not sure if I can handle making my own lotus paste from scratch, lol. Thanks for the recipe though, will come in handy if I do end up making some.

  2. These are absolutely beautiful and all natural too! I’m here in the States and am wondering what dragonfruit and screwpine leaves juices are. I know what dragonfruit and screwpine leaves are themselves, just am not familiar with “juice”. Are these easily found in the States in that form are is this something we make? Thanks for the great post!

  3. Oh Bee, these mooncakes are beautiful! I will have to try making some of these myself.

    Where can you find the mooncake molds? And how did you extract the juice from the dragonfruit and screwpine leaves? Did you juice them yourself?

    • Melissa, mooncake moulds can be found at Chinese grocery shops at this time of the year or any shops specializing in baking materials.
      I use a juicer to extract the juice.

  4. The mooncakes look so pretty. I can’t find any snow skin mooncake here in US. Anyone know if any store in Texas sells the paste? How do you cook the glutinous rice flour? Thanks!

  5. Very nice! Can I substitute the Crisco for something else? I’m not fond of the grease idea. Yet would love to try it out! Thanks!

  6. dear bee,
    i find your blog very interesting. making mooncake is definitely taking food interest to the ultimate. keep up the fun work . saychin.

  7. Hi… just to double your recipe… it says kou fen 1300g… is that correct?… seems a bit too much as compare to the ratio with other ingredients. Is it a typo? Please let me know. Thanks. LeeLee :-)

  8. Just made the snow skin mooncakes! They taste amazing – their skin is smooth, silk and spring-y! It’s as good as store bought, if not better. Thank you Bee for sharing the recipe! To make things easier, I actually substituted lotus paste with store bought red bean paste, and salty egg yolk on the inside :D

  9. Dear Rasa,
    I am curios about the glutinous rice u mentioned cook. Do I just use a wok and pour glutinous rice flour in the wok and stir the flour with high heat??

  10. Hi there! can you advise on where one can buy lotus paste in northern california or online (within the US)? i can’t seem to find any resources. Thanks in advance!

  11. Hi, I followed the recipe but there was too much liquid. The dough did not turn up but it was just molten liquid mass. What do you suggest I do? Maybe I should have added the liquid in parts and not altogether to form the dough? Thank you. Regards, juliet

Leave a Comment

Your email address will not be published. Required fields are marked *