Directions

To Prepare the Filling

1. Wash the soaked mung beans and drain well. In a steamer, steam at high heat for 30 mins or until soft and easy to squash.
2. In a heated frying pan, add oil and deep-fry shallots until golden brown and crispy. Remove the shallots and the oil will be use later as shallot oil.
3. Add the mung beans, fried shallots, salt and sugar into a medium saucepan and cook in minimal heat until the sugar dissolves. Immediately remove from the heat or sugar will caramelized.
4. Mash the mixture with a spatula or fork and stir in adequate shallot oil until it forms a crumbly texture. Set aside to cool completely.

To Prepare the Water Dough

1. Combine flour and sugar in a mixing bowl. Rub lard into the mixture, then add water and combine to make a dough. Knead the dough until smooth. Use a cling wrap to cover the dough and rest for 1 hr in room temperature.
2. Divide into 24 equal portions.

To Prepare the Oil Dough

1. Combine cake flour and lard until the mixture is a pliable dough.
2. Divide the dough into 24 equal portions.

To Assemble

1. Preheat oven to 200°C.
2. Roll a piece of water dough into a flat round shape and place a piece of oil dough. Wrap the oil dough with the water dough and seal the edges.
3. Roll the combined dough into an oval shape with a rolling pin, then roll to form Swiss roll. Repeat once.
4. Roll the dough into a flat round disc with a rolling pin. Place 1 heap tbsp fillings at the centre of the dough. Wrap and seal edges. Roll the pastry into a rounded ball in your palms. Repeat for the rests of the dough portions.
5. Line a baking tray with baking paper. Place the pastries, seams side down, onto the tray.
6. Apply egg wash on top and bake for 20-30 mins or until golden brown.