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1
Mix the ingredients together to make the dough for the outside.
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2
Do the same with the * ingredients to make the filling.
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3
Cover with plastic wrap and let sit for 30 minutes in the fridge.
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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.
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5
Divide the anko into 20 portions.
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6
Roll out the exterior dough with a rolling pin, and then place the filling on top.
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7
Wrap the dough around it.
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8
Roll it out lengthwise with a rolling pin.
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9
Roll it up.
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10
Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.
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11
Repeat Steps 6 & 7.
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12
Leave the seams facing up.
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13
Roll them up.
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14
Let them rest again at room temperature for 10 minutes.
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15
With the seams facing upwards, bring the ends together.
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16
Gently press the dough with both hands into a circle.
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17
Doing this by hand instead of using a rolling pin makes them less likely to break apart after they are finished baking.
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18
Place the anko on top.
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19
Wrap the dough around it.
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20
Place them with the seams facing down, then decorate with red food coloring.
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21
Bake at 180C for 15 minutes.
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22
Take them out and flip them over and bake for another 4 minutes
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23
This is my recipe for Bing Pi Yue Bing (mochi)
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24
Matcha Su Shi Yuebing.
