SWIRLY PANDAN MOONCAKES WITH RED BEAN PASTE

I know the Mooncake festival is over but I had made some Pandan Essence and also had some red bean paste leftover. So I decided to make these mooncakes- swirly pastry.

This time, I used the recipe from the Flavours Magazine -September -October 2005.

the oil dough (dark green) on top and the water dough bottom

Wrapping the oil dough with the water dough. 

All rolled up and into the fridge to rest. 

Is this play-doh or mooncakes? -

 I was delighted to see the swirls and thank goodness, the colour was just a pale natural green colour after baking.

Pandan Mooncake with Red Bean filling.

With the remaining Pandan Essence, I baked the Pandan Butter Cake - recipe from The Nasi Lemak Lover.  I am not sure that I really like the cake as I found it tasted a bit bitter, it could be due to the pandan essence as I may have used too many pandan leaves to blend. But my sister tasted and say it is delicious. 

  

Lastly I baked some Moist Chocolate cupcake- as its name say, moist and soft even though it does not look like it.  After 2 days it was still very soft.