Sweet Mung Bean Puff (กะหรี่ปั๊บไส้ถั่วกวน)

1.Rinse peeled mung bean until water run clear then cook in a pot of water over medium heat for about 20 minutes.

2.Blend mung bean in the blender with just enough cooking liquid until smooth paste formed. Add back into the pan and cook to get rid of excess moisture. Add salt and sugar and continue to cook until mixture is slightly tacky. Add oil and stir until the mixture come off clean from the pan and pliable.

3.For Outer Dough: Blend all the ingredients into a food processor until smooth dough formed. Lightly knead to smoothen the surface and rest for 30 minutes.

4.For Inner Dough: mix flour and oil, knead to form a smooth dough and set aside.

5.Portion both doughs into 5 portions. Roll outer dough in thin sheet and wrap the inner dough ball, repeat with the rest and let the dough sit for 30 minutes.

6.Roll the dough into a long thin sheet and roll into a tube. Rotate the dough 90° and roll the dough into a sheet then tube again.

7.Cut dough into 3 portions, round side up. Knead into thin sheet and add a filling onto the middle. Fold sides to create a semi-circle and seal the sides by pinching the dough together.

8.Heat oil to 170 °C and fry the puff until golden brown. Serve hot.