Step 1

Divide the taro paste that has been chilled in the fridge into 12 portions, about 40 grams each. Roll into round balls, covered and keep in the fridge while you prepare the rest

Step 2

In a large mixing bowl, mix flour with icing sugar. Rub the shortening into the flourmixture. It will feel crumbly, resembling bread crumbs. Gradually add the water and continue to mix and knead until you form a non-sticky dough. Cover and let it rest for 15 minutes

Step 3

Each color will use 25 grams cake flour + 10 grams of butter + food coloring. Rub the butter into the flour until it forms a smooth dough. Add food coloring and knead until the color is even. Cover and let the dough rest for 30 minutes. Repeat with the rest of the flour and butter to make three more doughs with different color.

Step 4

Divide water dough into 6 portions. Divide the colored dough into 6 portions for each color. So I have 6 pinks, 6 blues, 6 yellow, 6 purple

Step 5

Flatten the water dough and roll into a round circle. Place 4 different colors of oil dough on top of the water dough. Wrap the water dough around the oil dough. So the oil dough is nested inside the water dough now. Repeat with the rest of the doughs. Keep them covered and let them rest for 30 minutes

Step 6

Preheat oven to 180 C (350 F). My oven only uses bottom heat. Please adjust accordingly if you use convection top and bottom heat oven

Step 7

Work with one dough at a time. Use a rolling pin to roll this dough into a flat oval shape. Roll it up from the side and then flatten into a long log. Roll it up into a Swiss roll. Flip to its side and cut into half with a very sharp knife (serrated knife is recommended)

Step 8

Place the cut-side facing down. Use a rolling pin to roll it out into a circle, about 7-inch in width and place the filling on top. Gather the sides to wrap the filling. Pinch to seal at the bottom. When you flip it over, you'll see the spiral pattern. Place them on a baking sheet lined with parchment paper

Step 9

Place the baking sheet, 3rd rack from the top into the oven and bake for about 20-25 minutes or until the bottom is golden brown. Remove from the oven and let them cool on the baking sheets for 5 minutes and then remove to cooling rack to let them cool down completely