Pandan flavored bingpi rainbow mooncakes:)

Ingredients:
100g kou fen
100g icing sugar
4/3 cup milk
4 tbsp shortening
Pandan essence
Pink food colouring
Green food colouring
Yellow food colouring
Lotus paste with melon seeds

This recipe was adapted from a mooncake recipe book. The original ice cream soda rainbow mooncake recipe required ice cream soda instead of milk.
I first made 4 separate doughs( four different colours: Pink, Green, Yellow and White)
Use 25g of kou fen, 25 g of icing sugar, 1/3 cup milk, 1 tbsp shortening, a little pandan essence and the respective food colourings to make each dough. For the white dough, just leave out the food colouring.
Next, roll out each dough on a plastic sheet. Stack the dough together and roll them up like you're making a swiss roll. Discard the ends of the roll and cut the roll up into 5 portions.
flatten each portion and place a ball of lotus paste in the middle. Wrap it up and push into the mooncake mould. Knock the mould on a hard surface to remove the mooncake from the mould.

Refrigerate mooncakes for at least 20 mins before serving.

Tip: Try to work fast when making bingpi mooncakes. The dough turns hard and dry when left out too long.