← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g Split, skinned mung beans, soaked for 3 hours, drained
• 6 Shallot, thinly sliced
• 60 ml oil, for the shallots
• 80 g Sugar
• ¾ tsp Salt
• ¼ tsp White pepper
• 150 g plain flour, for the water dough
• 1 tbsp sugar, for the dough
• 50 ml oil or lard, for the water dough
• 65 ml Water
• 100 g plain flour, for the oil dough
• 50 ml oil or vegetable shortening, for the oil dough
• 1 egg yolk, beaten with 1 tsp water, to glaze

Method

1. Steam the soaked mung beans for 20 min until soft, then mash or blend until smooth.
2. Fry the shallots in the oil over medium-low heat for 6–8 min until golden and crisp. Lift them out and keep the shallot oil.
3. Cook the mung bean mash with the sugar, salt, pepper and half the shallot oil in a non-stick pan over low heat for 10 min, stirring, until it forms a dough-like paste. Mix in the crispy shallots, cool and roll into 16 balls.
4. Knead the water dough ingredients into a smooth soft dough, and rub the oil dough ingredients together into a soft paste. Rest both for 30 min, then divide each into 16.
5. Wrap each oil dough piece in a water dough piece. Roll it into a long tongue, roll up like a Swiss roll, turn 90°, roll out and roll up again. Flatten into a round, wrap around a filling ball and pinch closed.
6. Heat the oven to 180°C (160°C fan, 350°F). Place seam-side down on a lined tray, flatten slightly, brush with egg yolk and bake for 20–25 min until golden and flaky.

Tips

• Lard gives the flakiest, most traditional pastry; oil or shortening keeps it vegetarian.
• Keep the doughs covered while you work so they do not dry and crack. The pastries keep a week in an airtight tin.

Sources

Written in our own words after cross-checking these recipes:

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