Servings:

2 rolls

Level of difficulty:

Intermediate

Ingredients

200ml iced water
5 pandanus leaves
1/4 teaspoon of pandanus paste (from bottled extract or from grinding pandanus leaves in a mixer)
150g cooked glutinous flour (available in Chinese supermarkets)
210g sifted icing sugar
50g shortening
300g red bean paste (purchased in jars, or can be made)
2 plastic bags measuring approximately 20 x 30cm

Method

1. Divide the red bean paste into 2 portions and 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 whilst in the bag to roughly 20 x 25cm in size. Refrigerate for 30 minutes.
2. Blend pandanus leaves in iced water to extract the juice. Strain to discard pulp. Mix the pandanus juice to the pandanus paste.
3. In a separate bowl, combine the flour, sugar and shortening whilst adding the pandanus mixture in slowly. Mix until there are no lumps in the dough and a non-sticky dough is formed.
4. Divide the dough into 2 portions and place each into a plastic bag. Fold the plastic bag at 3cm from the opening. With a rolling pin, repeat instruction 1 and refrigerate for 30 minutes.
5. Cut the plastic bag at the edges of both the green dough and red bean paste exposing them. Place the dough on a flat surface, plastic bag side down, and the red bean paste on top of it, plastic bag side up. Carefully, with the help of the plastic bag below the dough, roll the dough and red bean paste mixture as a swiss roll, removing the top plastic bag as you go along. Wrap the roll with the remaining plastic bag beneath the dough and close both ends tightly. Refrigerate for about an hour or until firm.
6. Slice the rolls in thick 2cm slices and is best served chilled.