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- 500 g split mung beans with skin removed
- 250 g sugar
- 350 g plain white flour
- 1/4 tspn baking powder
- 150 g melted lard or peanut oil
- 100 g sesame seeds
- 1 x egg yolk - whisked
- 250 g water
1. Rinse mung beans. Soak over night or at least 4 hours. Remove water.
2. Transfer the mung beans onto a plate. Steam in a wok for 30 minutes until it is easily smashed with your finger tips. Leave to cool.
3. Place 10 tbsp of beans, 4 tbsp sugar and 1-2 tbsp of water in a mixer and mix until you get a very smooth and moist but almost dry puree (must not be runny). Spoon bean mix from mixer into a bowl. Repeat step 3 until all the beans, sugar and water have all been mixed.
4. Roll the mix and ease out to an elongated roll. Cut into 32 equal portions. Set aside.
5. Sieve flour with baking powder. Divide the flour into 2 equal portions: Dough A: 175g with enough water to mix into a smooth dough and Dough B: 175g with 150g melted lard or peanut oil.
6. Knead both doughs thoroughly – say each for about 10-15 mins.
7. Divide dough A into 32 equal portions. Divide dough B into 32 equal portions.
8. Roll out Dough A. Put Dough B on it and shape with both hands into a ball. Repeat until all’s done and you have 32 balls altogether.
9. Roll out a ball on a lightly floured kitchen worktop. Put the bean mix in the centre and seal into a round ball. With your hands, lightly knock the ball into a somewhat flat-top round pastry of about 15mm high. Repeat until 32 are done and place them into baking trays lined with baking sheet.
10. Lightly brush egg yolk over the top of each pastry, sprinkle with sesame seeds and bake in a pre-heated oven at 220 degrees Centigrade (about 450 degrees Fahrenheit) for about 15-18 mins until golden brown. Remove pastry, cool and serve.