- 250g mung beans, soaked for several hours and drained
- 160g castor sugar
- 2-21/2 tbsp fried shallots oil
- 2 tbsp deep fried shallots crisps
- 3/4 tsp salt
For the pastry:
- 150g plain flour
- 1 tbsp icing sugar
- 1/2 tsp salt
- 60g vegetable oil
- 80g water
- 100g plain flour
- 60g shortening/margarine
- 1 egg york
- 1 tbsp water
- a pinch of salt
To prepare the filling: Steam the well drained mung beans until soft and cooked through. Blend in a food processor until fine.
Remove blended mung beans paste in a non stick wok and add in suga, salt, shallots oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.
Water dough: Put flour, salt, icing sugar and oil into a mixing bowl. Pour the water into the flour. Mix well to blend until dough is smooth. Leave a side to rest for 25-30 minutes. You may also use a food processor to mix the dough.
Oil dough: Combine flour & shortening and mix into a smooth dough. Set aside to rest for 25-30 minutes. Again you may want to process this with food processor.
Roll out both dough into a long sausage shapes and cut each into 35-38 equal size pieces. Roll out a pieceof water dough and wrap into a piece of oil dough. Roll out flat and roll uo into a swiss roll style. Repeat the rolling and the flattening of the piece of dough 3x. Do this for the rest.
Add a heaped teaspoonful of filling to the prepared pastry skin. Gather up the sides and roll into a ball. Place each ball into a lightly greased tray.
Brush the biscuits with egg glaze and bake in preheated oven at 160 degree Celcius (140 for fan assist oven) for 15-20 minutes.