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Method:
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Divide red bean paste into 2 portions
(150g each). Place each portion into a plastic bag. Fold the plastic bag
at 3cm from the opening. With a rolling pin, roll the red bean paste out
in the plastic bag (Pic. 1). The
size of red bean paste is approx. 20 x 26.5cm now (deduct the folded
portion of 3 cm). Refrigerate for 30 minutes.
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Blend pandan leaves in iced water to
obtain juice. Strain to discard pulp. Take 150ml of pandan juice and add
pandan paste into it.
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In a mixing bowl, combine koh fun, icing
sugar and shortening. Turn the mixer to slow speed and add pandan juice
in (2) gradually into mixture. Beat at slow speed until a non-sticky
dough is formed. Make sure no lumps of shortening are found in dough.
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Divide ping pei dough into 2 portions
(approx. 275g each). Place each portion into a plastic bag. Fold the
plastic bag at 3cm from the opening. With a rolling pin, roll the dough
out in the plastic bag (Pic. 2). The
size of ping pei dough is approx. 20 x 26.5cm now (deduct the folded
portion of 3 cm). Refrigerate for 20-30 minutes.
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Cut the plastic bag at the edges to expose
the ping pei dough. Let the plastic bag remains beneath the dough (Pic.
3). Now, cut the edges of the plastic bag of red bean paste
to expose it. Place the red bean paste on the ping pei dough as shown in
Pic 3. With the help of the plastic
bag, roll up like a swiss roll. Wrap the whole roll with the plastic bag
just now (Pic. 4). Refrigerate for about 1 hour until firm.
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Cut into slices and serve (Pic.
5). Best eaten
chilled.
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(1)
(2)
(3)
(4)
(5)
Click to enlarge
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