A. Matcha Ping Pi Skin

1. Place the Rich Matcha Ping Pi Flour into a mixing bowl.

2. Bring the water and unsalted butter to a boil.

3. Pour the mixture into the flour.

4. Beat all the ingredients together until a smooth and uniform dough forms.

5. Cover the dough and let it rest overnight before dividing into 35g portions.

B. Hazelnut Lotus Paste Filling

1. Mix the White Lotus Paste and Callebaut Hazelnut Praline Paste until well combined.

2. Fold in the Hazelnut Nibs evenly.

3. Divide into 32g portions.

C. Chocolate Ganache Yolk

1. Heat the whipping cream until it just begins to simmer.

2. Pour over the Callebaut Milk Couverture 823.

3. Let sit for 1 minute, then stir until smooth.

4. Add the unsalted butter and mix until glossy.

5. Chill until firm enough to pipe or portion.

6. Portion into small balls or pipe into molds and freeze until firm.

D. Chocolate Coating

1. Melt and temper the Callebaut Milk Couverture 823 according to the recommended tempering method.

2. Add the cocoa butter and stir until completely melted and well combined.

3. Allow the chocolate coating to reach the proper working temperature.

E. Assembly (Per Mooncake)

1. Flatten one portion of the Hazelnut Lotus Paste.

2. Place 2 frozen Chocolate Ganache Yolk pieces in the centre and seal completely.

3. Roll into a smooth ball.

4. Flatten one portion of Matcha Ping Pi Skin.

5. Wrap the filling completely and seal well.

6. Dust lightly with cooked glutinous rice flour if needed.

7. Press gently into a mooncake mould.

8. Refrigerate for at least 2 hours before serving for the best texture.

9. Dip each chilled Ping Pi Mooncake into the tempered chocolate, ensuring it is evenly coated.

10. Place the coated mooncakes on a parchment lined tray and allow the chocolate to set completely before serving or packaging.