Recipe source : Tigg3r's Delectable Fare
For Mung Beans Filling
300g Mung Beans (Soak overnight) I soak only for 4 hours
1 1/2 tsp Salt
8 pcs Shallots (finely minced) (I used pre-fried shallots, about 2 tablespoons, crushed)
100g Vegetable oil
Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
Place the beans in a blender and blend till fine.
In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled. (I just heat oil in pan before putting all ingredients in and cook till dough is formed)
Roll paste into 15g balls
For Water Dough:
300g Plain flour
1/4 tsp white vinegar
For Oil Dough:
150g Plain Flour
Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil (7g) and water dough (15g) into 30 portions each.
Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice.
Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.
Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown. (I baked mine at 160C for 30 mins)
|Mung bean paste rolled into 15g balls|
|Oil dough and water dough|
|Wrap oil dough with water dough|
|Egg washed ready to bake|
|So yummy eaten with a good cup of tea!|