To Prepare the Filling
- 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.
- 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.
- 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.
- 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
- 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.
- Divide into 24 equal portions.
To Prepare the Oil Dough
- Combine cake flour and lard until the mixture is a pliable dough.
- Divide the dough into 24 equal portions.
- Preheat oven to 200°C.
- 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.
- Roll the combined dough into an oval shape with a rolling pin, then roll to form Swiss roll. Repeat once.
- 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.
- Line a baking tray with baking paper. Place the pastries, seams side down, onto the tray.
- Apply egg wash on top and bake for 20-30 mins or until golden brown.