80g DLA NAGA 58% Dark Chocolate Couverture
40g Cream
4g Rum

30g Mochi (rice cake) flour
10g Joshinko (or rice flour)
10g Cornstarch
20g Powdered sugar
70g Milk
8g Oil
3g Cocoa powder

1. Make the ganache by placing the chocolate in a bowl, add hot cream and mix until fully incorporated.
2. Add rum to the ganache, mix and cool in the refrigerator to set.
3. To make the dough, in a heat-resistant bowl, add rice cake powder, joshinko powder, cornstarch, powdered sugar, cocoa powder, and milk. Mix well and add the oil last.
4. Wrap and heat in a microwave at 600w for 2 minutes. Remove and mix the dough and wrap again, heat for 2 minutes, remove and mix well.
5. Mix well with a spatula, cool and divide into 4 equal parts. Use dough when completely cool.
6. Divide the ganache into 4 equal balls and set aside.
7. Wrap the ganache into the dough and close it up like a bao.
8. Add a small amount of chestnut flour on the outside to prevent from sticking and place the wrapped ganache into a moon cake mold and create the famous shape.