A recipe from Amy Beh's Tambun Biscuits
250g split mung beans, soaked overnight and drained
150g caster sugar
2 tbsp fried shallot oil
2 tbsp fried shallot crisps
3/4 tsp salt
Water dough pastry:
150g plain flour
1 tbsp icing sugar
1/2 tsp salt
60g cooking oil
1 tbsp vinegar
Oil dough pastry:
100g plain flour
1 egg yolk
1 tbsp water
1 pinch of salt
white sesame seeds
To prepare the filling:
- steam the mung beans until soft and blitz in a food processor until fine. Press through a sieve. Cook mash mung beans in a wok with sugar, salt, shallot crips and shallot oil until sugar dissolves. Transfer to a plate and leave to cool.
- Divide the mashed mung beans into 25 portions and roll into balls. Set aside.
- Put flour, salt, icing sugar and oil into a mixing bowl.
- Combine water and vinegar and pour into the flour mixture. Using a dough hook, mix until the dough become smooth. Leave aside to rest for 30 minutes.
- Combine flour and shortening and using the dough hook, mix until a smooth dough is form. Set aside and rest for 30 minutes.
- Roll out both water dough and oil dough into long sausage shapes. Cut each roll into 25 pieces.
- Roll out a piece of water dough and wrap a piece of oil dough in it. With a rolling pin, flatten the dough and roll into a swiss roll.
- Repeat rolling and flattening of the dough 3 times. Repeat with the rest of the pieces of dough.
To make the biscuits:
- Fill the rolled out pastry with the filling and seal properly. Roll into the shape of a ball.
- Place the biscuits onto a line tray and brush with egg wash. Sprinkle some sesame seeds on top.
- Bake in a preheated oven at 160°C for about 20 minutes or until golden brown.