Buko pandan

ITALIAN SPONGE
Biscumix 500g
Water 300g
Oil 60g

BUKO PANDAN MOUSSELINE
Imperial Cream 100g
Honey 10g
Coconut Milk 250g
Pandan Jam 200g
Whipping Cream 150g

PANDAN JAM
Simple Syrup 400g
Pandan Leaf 20g
Pectin 6g
Granulated Sugar 280g
Glucose 50g
Macapuno 300g

ITALIAN SPONGE 
Whip all the ingredients in a planetary mixer for 10 minutes at high speed. Spread the batter in jelly roll pan moulds with baking paper, about 5mm height. Bake the cake for about 5-10 minutes do not over bake. Let it cool. Cut into round shape that will fit into the moon cake. 

BUKO PANDAN MOUSSELINE 
Blend the pandan leaves, coconut milk and milk together. Sift it. 
Add in eggs, mix well. Cook the mixture with sugar. Lastly add in butter. Blend well. 

PANDAN JAM 
Blender Pandan Leaf and syrup then boil with the glucose. Mix the sugar with the pectin and add this preparation to the syrup. Boil till 104°C. Spread out on a baking paper to cool down and pour into a bowl and cover with a cling film. Chopped 300g Macapuno in tiny pieces then folds in with the cooled jam. Let it cool before spreading. (You may add some green coloring to intensify the color)