Hopia mungo

Step 1: Drain 7 oz peeled split mung beans, put them in a pan with 2 cups water and simmer for 20–25 minutes, until completely soft. Drain off any extra water and mash or blend to a smooth purée.

Step 2: Return the purée to the pan with 4 oz caster sugar, 3 tbsp neutral oil and ¼ tsp salt. Cook over a medium-low heat, stirring and scraping, for 10–15 minutes until it is a stiff paste that holds its shape. Cool and divide into 12 balls.

Step 3: Mix 7 oz plain flour and 1 tbsp caster sugar, add 3 ½ tbsp neutral oil and ¼ cup water and knead for 5 minutes to a smooth, soft dough. Cover and rest for 20 minutes.

Step 4: Work 2 ⅛ oz vegetable shortening into 4 oz plain flour with your fingers until it forms a soft paste.

Step 5: Roll the water dough into a 25 × 35 cm rectangle. Spread the oil dough evenly over it, leaving a 1 cm border. Roll up tightly from a long side into a log.

Step 6: Flatten the log gently, fold it in three, then roll it out again into a long strip and roll it up into a log once more. Cut into 12 even slices.

Step 7: Heat the oven to 400°F (350°F fan) and line a tray with baking paper.

Step 8: Lay a slice cut side up and roll it into a 9 cm round, keeping the edges thinner than the middle. Wrap it around a ball of filling, pinch shut and roll gently into a flat disc about 7 cm wide and 1.5 cm thick.

Step 9: Place the hopia seam side down on the tray and bake for 12 minutes. Turn them over and bake for another 8–10 minutes, until both flat sides are blistered pale gold and the edges are flaky.

Step 10: Cool on a rack. They keep for 5 days in an airtight box; reheat in a dry pan over a low heat to crisp the pastry.