Khanoom Pia (Chinese Flaky Pastry with Mung Bean Paste)

This is my favorite snack and I am glad to find this recipe. In Asia, they like to use bean paste for deserts but it is weird for some American people. It is soft and flaky skin with smooth bean past.


Make: 72 pieces

Mung bean paste filling:
250 gram dried mung beans, without peels
175 gram sugar
a small pinch of salt
1/2 cup vegetable oil
1 teaspoon vanilla extract, (optional)



Directions:
Rinse then soak beans in warm for 3 hours or overnight. Take the steamer, put water in the bottom and cover the steamer basket with the wet cheesecloth . Drain the beans, place it in cheesecloth and wrap it up. Cover with the lid. Steam on medium high heat for 20 minutes or until soft. Transfer the cooked beans to a blender, add oil, sugar, salt and vanilla and puree to a fine paste.

Place the beans paste in a saucepan on over low heat, stirring and scraping constantly, until the beans become thick and begin to pull away from the sides of the pan. Remove from the heat and allow to cool slightly. After bean paste is cool enough to handle, divide into a small ball about 1 teaspoon. You can make it ahead of time and keep it in the refrigerator until use.

Outer layer dough (water dough):
400 gram all-purpose-flour
130 gram vegetable oil
80 gram sugar
180 gram water

Inner layer dough (oil dough):
320 gram cake flour
130 gram vegetable oil

Directions:
1. To make the outer layer dough, combine oil, water and sugar together. Place flour in the bread machine or stand mixer; select dough cycle and press start. Gradually add water mixture into the flour; knead until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 30 minutes.

2. To make inner layer dough, mix the cake flour and oil together.

Gently form the dough into a log and divide into 18 equal portions. Roll each portion into balls and try to make all the balls equal size. Repeat for the outer layer dough after it has rested.

3. To assemble, take a piece of outer layer dough and flatten. Place inner layer dough ball on the flatten outer layer dough. Pinch and seal the edges. Repeat for all the 18 balls.

3.1 Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise.

3.2. Fold the top of dough down to the middle and fold the bottom of the dough up onto the top of the dough.

3.3 Turn the cylinder to 90 degrees and gently roll out the dough length wise again.

3.4 Fold the top of dough down to the middle and fold the bottom of the dough up onto the top of the dough again.

3.5 Turn the cylinder to 90 degrees and gently roll out the dough into a square. Cut into 4 rectangles. Place filling in the center. Gather the outer edges of the dough circle and wrap up the filling. Pinch and seal the edges making sure the seal is tight. Repeat for all the 72 balls.

4. Place the dough balls onto an ungreased baking pan. Turn the dough upside down so the sealed end is underneath. Make egg wash with 1 egg yolk beaten with 1 tablespoon water and some drop of yellow food coloring, (optional) Brush the egg wash onto the dough balls to give them a nice color and shine.

Bake in preheated oven at 350 degree F for 25 to 30 minutes. Let cool, before storing in a container. Keep at room temperature for 5 days.

This recipe is from Mrs. JLo at www.kruaklaibaan.com Thank you for sharing your great recipe.