80g DLA Alicia 35% White Chocolate
40g Cream
16g DLA Raspberry Bakejam

30g Mochi (rice cake) flour
10g Joshinko (or rice flour)
10g Cornstarch
20g Powdered sugar
70g Milk
8g Oil
20g DLA Raspberry Bakejam

1. Heat up the cream and add it to the white chocolate. Mix until fully melted and incorporated.
2. Let the ganache 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, jam, 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 add a small amount of raspberry jam in the center. 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.