Mung Beans Biscuits

A recipe from  Amy Beh's Tambun Biscuits

Filling:
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
80g water
1 tbsp vinegar

Oil dough pastry:
100g plain flour
60g shortening

Egg wash:

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.

To prepare water dough:

• 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.

To prepare oil dough:

• Combine flour and shortening and using the dough  hook, mix until a smooth dough is form.  Set aside and rest for 30 minutes.

To prepare the pastry skin:

• 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.