When Tuzi, the beloved bunny of the Moon Goddess Chang'er who was blessed into a human, is stolen from her celestial home— She is violently cast down to the Mortal Realm, stripped of her divine grace and thrown into a world she doesn't understand. Upon awakening, she finds herself surrounded by strangers—and everything she once knew is now a distant memory. Chang'er, the Moon Goddess, is determined to solve the mystery of her stolen companion, but focusing on the task proves difficult. Every clue brings her closer to the answer, but it also brings her dangerously close to the too-handsome-for-his-own-good God of Sky, who seems to be more of a distraction than a help. Can the Moon stay focused long enough to recover Tuzi? Meanwhile, Atlas—the Sky God’s best soldier—has dived into the Mortal Realm after Tuzi. But why is he so intent on finding the fallen bunny, and what does he have to do with the celestial theft? Tuzi may have been a simple rabbit once, but as a newly- minted divine lady, guarding her heart against this dashing, charming soldier is proving far more difficult than she ever imagined. Add to that the sudden interest of several alpha gods, and Tuzi's life is turned upside down by both celestial politics and unexpected romantic tension. With gods, mysteries, and more than a few mosquitos in the way, can Tuzi reclaim her place in the heavens and solve the riddle of her own disappearance? A romantic, funny, and action-packed twist on the legend of Chang'er and her white bunny, Bunny and the Moon will keep you guessing—and laughing—until the very end. Bet you can't figure out who did it!
1. Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. 2. Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. 3. Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes. 4. Combine all the sauce ingredients and set aside at room temperature. 5. Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.