Special Recipes

Mung beans flaky pastry

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:
  1. Rinse the peeled green beans with water and then soak in water for 2-3 hours. 
  2. After soaking for 2-3 hours, steam until cooked. 
  3. Mix all ingredients with steam mung bean and blend in the blender for a minute.
  4. Then bring the ingredient to stir lightly with low heat for 10 minutes. Set aside until it cool.
  5. Mold into a round shape and wrap the salted egg yolk inside with the weight 20 grams / piece.


Direction for flaky pastry:
  1. Sift the cake flour and set aside.
  2. Mix egg, sugar, water, cooking oil together and pour into the cake flour bowl. 
  3. Khead together until smooth and not stick to your hands. 
  4. Set aside for 30 minutes and then find a cloth to cover it. 


Direction for flaky pastry:
  1. Sift the cake flour and knead with cooking oil.
  2. Set aside for 30 minutes. 
  3. Divide the inner and outer cake flour into 20 pieces each.
  4. Khead the outer dough and put the inner dough in the middle, wrap it all completely.
  5. Roll the wrapped dough until flat and stuff with mung bean with slated egg yolk.
  6. Stack on a tray and paint on top before baking at 400 F or 200’c for 15-20 minutes.
  7. Ready to serve.