Matcha Mooncake with Mochi Filing (8 pieces)

Tips:
 Mochi must be frozen before assemble
 Take out the Matcha cookie dough from frig. right before assemble, otherwise it
will be too soft for shaping.
 Place a plastic wrap on the food scale and turn to zero before measure.
 After molding, remember to put the mooncakes to freezer for at least 30 mins. if
possible. (The harder the mooncake, the better shape)
 Always wear thick gloves before open oven’s door, beware of high temperature.

Step 1 (Matcha Bean Paste)

Combine 180g white bean paste with 3g of matcha powder, then separate to 8
portions (21-22g/each) (just keep them at room temperature)

Step 2
Take out the mochi balls from freezer, cover each one with the matcha bean paste to
form a ball.

Step 3 (Make the Mooncake dough)

Take out the cookie dough from frig., then separate to 8 portions (24-25g each)
Cover each bean paste ball with cookie dough to form an oval/egg shape. (easier for
molding)
Prepare 30g white flour in a bowl.
Slightly coat your hands with flour and roll the mooncake dough before molding.

Step 4 (Molding)
Before molding, slightly coat white flour inside the mold, (must flap away excess
flour) repeat this process for each piece of mooncake.
Place the mooncakes to freezer for at least 30 mins

Step 5 (Baking)
Pre-heat the oven to 220C
Place cooking paper on the oven tray.
Take out the mooncakes from freezer and bake for 9 mins.
Prepare egg sauce.
Take out the cooked mooncakes from oven, cool down for 1 mins.
Spread thin egg sauce on top, put the mooncake back to over and bake for 2 mins.
Chocolate Rice Dumpling (Tangyuan)

Step 1 (Preparation)
Measure 80g glutinous rice flour
Measure 70g water
Prepare ginger and 30g white sugar

Step 2 (Make Tangyuan dough)

Add about 50g water to the flour and see if able to form a soft dough, if not, add the
rest of water (10g each)
Roll the dough into a long strip, cut it into 3 pieces and add food coloring.
Cut into 4 piece for each color, cover white and dark chocolate with dyed dough then
form a ball (Tangyuan) .

Step 4 (Cook)
Boil 1000ml water with some ginger and 30g sugar
Add Tangyuan to boiled water and cook until floating, cooking a bit longer for extra 1
min.

Serve it hot in a bowl.