Khanom Pia (Thai Mung Bean Pastry)

Mung bean filling

• 250 g Mung beans
• 900 ml Water
• 120 g Caster sugar
• ½ tsp Fine sea salt
• 200 ml Coconut milk
• 15 ml Vegetable oil

Soft dough

• 250 g Plain flour
• 25 g Caster sugar
• ¼ tsp Fine sea salt
• 60 ml Vegetable oil
• 110 ml Water

Oil dough and finish

• 180 g Plain flour
• 90 ml Vegetable oil
• 1 Egg yolk
• 10 ml Water

1. Rinse the mung beans, then put them in a saucepan with the water. Bring to the boil, reduce to a gentle simmer, and cook for 25 to 35 minutes until very soft and starting to break down. Drain well, then return the beans to the pan.
2. Add the caster sugar, fine sea salt, coconut milk and the 15 ml vegetable oil to the beans. Cook over low heat, stirring constantly, for 10 to 15 minutes until the mixture becomes thick, smooth and pulls away from the pan. Tip onto a plate and leave to cool until firm enough to roll.
3. Make the soft dough: in a mixing bowl, combine the plain flour, caster sugar and fine sea salt. Add the vegetable oil and rub it in briefly, then add the water and mix to a soft, smooth dough. Cover and rest for 20 minutes.
4. Make the oil dough: mix the plain flour with the vegetable oil until a smooth, pliable paste forms. Cover and rest for 10 minutes. While it rests, divide the cooled filling into 12 equal portions and roll into balls.
5. Divide the soft dough into 12 equal pieces and roll into balls. Divide the oil dough into 12 equal pieces and roll into balls. Keep both doughs covered as you work so they do not dry out.
6. Flatten one piece of soft dough into a disc and place one piece of oil dough in the centre. Wrap the soft dough around it and pinch to seal, then turn seam-side down. Repeat with the remaining pieces.
7. Roll one wrapped dough into an oval about 3 to 4 mm thick, then roll it up tightly like a Swiss roll. Turn the log 90 degrees, roll out again into an oval, and roll up tightly once more to build flaky layers. Repeat with the remaining dough pieces, keeping the finished logs covered.
8. Working with one log at a time, stand it on its end and press gently to flatten, then roll into a round about 8 to 9 cm wide. Place a filling ball in the centre, wrap the dough up and pinch to seal, then roll lightly to neaten. Place seam-side down on a baking tray.
9. Heat the oven to 170°C (340°F). Whisk the egg yolk with the water, then brush a thin layer over the tops. Bake for 18 to 22 minutes until pale golden and set, then cool on the tray for 10 minutes before serving warm or at room temperature.

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