MFF Penang month is coming to the end, and this is my first recipe.
I am so glad that I spent sometimes to try this recipe, although it 's very tedious to roll and wrap one by one...but once it get out from oven , it is so fragrant and tasty...;P
Recipe from Tigg3r's Delectable Fare and Nasi Lemak Lover and makes about 42 pcs.
For Mung Beans Filling
300g Mung Beans (Soak overnight)
1 1/2 tsp Salt
8 pcs Shallots,sliced
100g Vegetable oil
Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins).
Place the beans in a blender and blend till fine .
In a wok or frying pan, heat up oil and cook sliced shallots until fragrant and slightly golden brown,dish up the fried shallots and chop it up.Set aside.
With the remaining shallot oil, add in smashed mung beans, salt ,sugar and chopped fried shallots, stir well.
Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 15g balls
For Water Dough
300g Plain flour
1/4 tsp white vinegar
For Oil Dough
150g Plain Flour
Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide each the oil and water dough into 30 portions each.
Wrap the oil dough with water dough. Roll out the dough into a rectangular form and roll into the shape of a swiss roll. Flatten and roll out again. Repeat this step twice.
Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch and seal the dough. Roll into a ball form.
Brush with egg yolk and bake in a preheated oven at 175 to 180 degree for 20 minutes or until golden brown.
I'm submitting this post to Malaysian Food Fest Penang's Month hosted by Alan of Travellingfoodies