Ingredients
- 500 grams of peeled green beans
- 450 grams of sugar
- 1 cup of Healthy Chef Cooking Oil
- ½ cup of Pandan juice
- ½ teaspoon of salt
- 1 salted egg yolk (Cooked before cutting into 8 pieces)
- Ingredients for flaky pastry:
- Outer layer:
- 400 grams of Red Lotus cake flour
- 1 large egg
- 125 grams of Healthy Chef Cooking Oil
- 100 grams of sugar
- 100 grams of water
- Ingredients for flaky pastry:
- Inner layer:
- 200 grams of Red Lotus cake flour
- 80 grams of Healthy Chef Cooking Oil
Method
Direction:
- Rinse the peeled green beans with water and then soak in water for 2-3 hours.
- After soaking for 2-3 hours, steam until cooked.
- Mix all ingredients with steam mung bean and blend in the blender for a minute.
- Then bring the ingredient to stir lightly with low heat for 10 minutes. Set aside until it cool.
- Mold into a round shape and wrap the salted egg yolk inside with the weight 20 grams / piece.
Direction for flaky pastry:
- Sift the cake flour and set aside.
- Mix egg, sugar, water, cooking oil together and pour into the cake flour bowl.
- Khead together until smooth and not stick to your hands.
- Set aside for 30 minutes and then find a cloth to cover it.
Direction for flaky pastry:
- Sift the cake flour and knead with cooking oil.
- Set aside for 30 minutes.
- Divide the inner and outer cake flour into 20 pieces each.
- Khead the outer dough and put the inner dough in the middle, wrap it all completely.
- Roll the wrapped dough until flat and stuff with mung bean with slated egg yolk.
- Stack on a tray and paint on top before baking at 400 F or 200’c for 15-20 minutes.
- Ready to serve.