• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Hard
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Recipe Description

Soft and crumbly, these flaky pandan mooncake biscuits are the perfect snack or gift for pandan lovers.

This recipe was first published in Flavours magazine.

 

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Recipe Ingredient

  • Filling
  • 450 g pandan lotus paste
  • 35 g sunflower seeds (toasted)
  • Water dough
  • 40 g margarine
  • 20 g icing sugar
  • 150 g flour (sifted)
  • 60 ml water
  • Oil dough
  • 80 g flour (sifted)
  • 30 g margarine
  • 15 ml palm oil
  • 1/8 tsp salt

Instructions

    Filling
  1. Mix ingredients; divide into 50g portions.
  2. Water dough:
  3. Combine margarine and sugar; add flour and water, and mix to a dough. Knead, cover with tea towel, and rest 10 minutes.
  4. Oil dough:
  5. Combine all ingredients to form a soft dough. Divide into 8 equal portions.
  6. To assemble:
  7. Roll water dough out into a long sausage. Cut into 8 and flatten each into a circle. Place oil dough in the centre and wrap water dough around it. Flatten and roll out into a long rectangle, then roll up like a Swiss roll. Flatten again into a rectangle, then roll up again.
  8. Flatten into a 12cm circle and place a ball of filling in the centre. Wrap dough around filling, twist to seal, and pinch away excess dough. Shape into a ball, flatten slightly, and place on a greased baking tray. Stamp with red colouring.
  9. To bake:
  10. Pre-heat oven at 180ºC. Bake till light brown, about 20 to 25 minutes. Cool before storing.

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