Khanom pia (flaky mung bean pastries)

Ingredients

• 250 g of flour
• 125 g all-purpose flour
• 100 g of oil
• 250 g of flour
• 175 g all-purpose flour
• 20 grams of powdered sugar
• 150 g of vegetable oil
• 180 g of cold water
• 500 g of pre-cooked mung beans
• 500 g of sugar
• 100 g of vegetable oil
• 1/2 teaspoon of salt
• Salted hard-boiled eggs

Soak the mung beans in hot water for 1 to 1.5 hours.

Steam them for 30 minutes at high heat.

Finely crush them, adding a little water.

Heat the oil in a frying pan. Add the sugar and salt, and stir until the mixture is dry. Let it cool, then form 2.5 cm balls around a piece of salted egg yolk.

Outer dough: Mix the sifted flour, powdered sugar, oil, and cold water, and knead until the dough is soft. Let it rest for 30 minutes, then divide into 20 pieces.

Dough: Mix the flour and oil, knead, let rest for 30 minutes, and then divide into 20 pieces.

Wrap each piece of the inner dough in a piece of the outer dough.

Flatten and roll out the dough as you would for a puff pastry, cut it into 4 pieces, wrap the filling around each piece, form into balls, and place them on a greased baking sheet.

Bake for 20 to 25 minutes at 180 °C, then let cool on a wire rack.