Divide the taro paste into 25g each, 16 portions. Roll them into balls.
Divide the mochi into 10g each, 16 portions. Roll them into balls. (Don't forget to wear your gloves!)
Wrap the mochi into the taro paste. Seal well. Place into the fridge while you are working on the dough.
Divide both the white and blue dough in to 8 equal portions.
Prepare a plate on the side. Wrap one portion of blue dough inside one portion of white dough and seal it tight. Place the dough on the plate and cover it with plastic wrap before working on the next portion. Let the dough rest for 20 minutes, covered with plastic wrap.
Preheat the oven to 160 °C or 329 °F.
Bring one dough out. Using a rolling pin, roll it out into long strip and roll it tightly again like a Swiss roll. Place it back on to the plate and cover with plastic wrap. Continue to work on the next one. Let the dough rest for another 20 minutes. It is important to let it rest for the full 20 minutes; otherwise the blue dough might break through.
Bring one dough out. Using a knife, cut the rolled up dough into half.
With the incision part facing downward, use the rolling pin to flatten each half of the dough gently and then roll it out to a flat disk without tearing the spiral designs.
Place each portion of taro filling in the middle of each rolled out pastry. Wrap filling inside the pastry. Seal the end. Repeat step #8 to 10 for the remaining dough. Please make sure doing it one at a time, so the dough won't dry out.
Place the pastry onto the baking pan. Bake for 25 minutes. Allow the mooncakes to cool on the tray for 5 minutes before transferring to the cooling rack. Serve when they are completely cooled or chilled in the fridge.