Comments on: Ultimate Guide to Vegan Mooncakes (6 ways!) 純素月餅

By: Dylan T

Dylan T — Thu, 28 Sep 2023 18:00:52 +0000

Holy crap, the pineapple filling one is amazing. Tastes like Taiwanese feng li su. Will be making these again!

★★★★★

By: Taylor Wu

Taylor Wu — Thu, 28 Sep 2023 17:58:58 +0000

I made these yesterday and they turned out perfectly! The dough was surprisingly easy to work with. I did two fillings, red bean paste and salty seaweed pistachio and oh my god, the first was good and traditional (reminded my mom of the ones she used to make) but the nutty one was my FAVE. Just incredible.

★★★★★

By: Hannah

Hannah — Fri, 24 Feb 2023 20:45:43 +0000

In reply to Jolene. Hi Jolene, Whoops, should definitely be Fahrenheit! Just fixed it. Thanks for your feedback!

By: Jolene

Jolene — Sun, 22 Jan 2023 12:40:44 +0000

I just made these! But wondering if you have your Celsius and Fahrenheit mixed up? I had it baking at 177 degrees Fahrenheit as it says in the instructions and it was not browning even with the egg wash. I just now turned it up to 350 degrees Fahrenheit (which is 177 degrees Celsius) and it absolutely fixed it. They look amazing! I only tried canned red bean paste for the ease of it because I made these with my 8 year old and it’s our first time. We had trouble wrapping the dough around the red bean. I think we had it in our minds that the outside surface needed to look completely smooth. Ours kept cracking even with trying to pinch the cracks away. We finally decided to just stick it in the stamper, cracks and all. The added pressure from the stamper made them look perfect! We’re both super happy with the outcome and excited to try other flavor fillings. Thank you!