Ping Pei Delight

‘Ping Pei’ Dough

A

200g icing sugar sifted

150g cooked flour together

50g shortening

B

1cup cold water

½ tsp pandan essence

Colouring

Apple green colouring

Rose pink colouring

Filling

C

300g lentil (dhall), washed & pre-soaked overnight

4 ½ cups water

3 pieces pandan leaves, tie into a knot

D

160g sugar

¼ cup cooking oil

1tsp salt

Method

1. Place ingredients A into mixing bowl, cut shortening into flour mixture. Using fingertip, rub shortening into flour until it resembles fine sand. Divide into 2 portions.
2. Divide ingredients B into 2 portions. To one portion add apple green colouring and rose pink to the other portion.
3. Gradually add green colouring to one portion of flour mixture. Working with clean hands, combine mixture until it forms pliant dough. Repeat process with remaining flour mixture with rose pink colouring mixture. Set aside to chill in the fridge.
4. Place C in boiler for 20 minutes. Cool lentils slightly and blend it until it becomes smooth and fine in texture.
5. Mix blended lentils and D in a non stick pan with low fire, keep stirring until mixture is slightly dry. Leave filling aside to cool.
6. Cut green and rose pink dough into 3 portions. Making a total of 6 portions (3 green & rose pink pieces of dough). Divide cooled lentil filling into 6 portions. Roll each portion into rod shape of 16 cm length.
7. Place one portion of dough over a clean plastic. Using rolling pin roll dough into 16cmx16cm square piece. Place one rod of lentil filling at the end of square dough. Roll up dough in a manner of a Swiss roll. Repeat process with remain dough and filling.
8. Cut chilled delight into dainty 1cm thick pieces. Serve with coffee or tea.

Pandan:

Pandanus amaryllifolius is a tropical plant in the screw pine genus which is known commonly as pandan. It is used widely in south Asian cooking. It is a fan shaped sprays of long narrow blade like leaves and woody aerial roots. It can be found in Asian stores.