Su Shi White Moon Cakes

1. 1

   Mix the ingredients together to make the dough for the outside.

2. 2

   Do the same with the * ingredients to make the filling.

3. 3

   Cover with plastic wrap and let sit for 30 minutes in the fridge.

4. 4

   Divide both the dough and the filling into 20 equal portions, cover them with plastic wrap and rest at room temperature for 10 minutes.

5. 5

   Divide the anko into 20 portions.

6. 6

   Roll out the exterior dough with a rolling pin, and then place the filling on top.

7. 7

   Wrap the dough around it.

8. 8

   Roll it out lengthwise with a rolling pin.

9. 9

   Roll it up.

10. 10

    Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.

11. 11

    Repeat Steps 6 & 7.

12. 12

    Leave the seams facing up.

13. 13

    Roll them up.

14. 14

    Let them rest again at room temperature for 10 minutes.

15. 15

    With the seams facing upwards, bring the ends together.

16. 16

    Gently press the dough with both hands into a circle.

17. 17

    Doing this by hand instead of using a rolling pin makes them less likely to break apart after they are finished baking.

18. 18

    Place the anko on top.

19. 19

    Wrap the dough around it.

20. 20

    Place them with the seams facing down, then decorate with red food coloring.

21. 21

    Bake at 180C for 15 minutes.

22. 22

    Take them out and flip them over and bake for another 4 minutes

23. 23

    This is my recipe for Bing Pi Yue Bing (mochi)

24. 24

    Matcha Su Shi Yuebing.

* Per serving · 4 servings · Values may vary.