From 6 Bittersweets (Guest Post by Tika of Cemplang Cemplung)
Water dough (outer layer)
50 g all purpose flour
50 g cake flour
13 g caster sugar
1/4 tsp salt
40 g water
38 g unsalted butter, room temperature
Chocolate dough (inner layer)
105 g all purpose flour
70 g unsalted butter, room temperature
5 g cocoa powder
75 g peeled mung bean, soak in water for 1 hour
25 g thick coconut milk
50 ml water
3 g cocoa powder
38 g granulated sugar
1/4 tsp salt
1 pandan leaf
1. For the filling: steam mung beans for 20 minutes on medium heat.
2. Transfer the cooked mung beans to a blender; add coconut milk, water, cocoa powder, sugar and salt; and puree to a fine paste. Place mung bean paste in a saucepan, over medium heat, add pandan leaf. Stir well until dry. Move from the heat. Let it cool down.
3. When the filling has cooled, form it into balls, about 12-13 grams for each ball. Set aside.
4. For the water dough: Sift flour, sugar and salt. Add in water until the mixture resembles breadcrumbs. Add butter into the mixture and mix to form a soft and non-sticky dough. Cover and set aside to rest for 15 minutes.
5. Weigh the dough for 25 grams each and form into balls. Set aside.
6. For the chocolate dough: mix flour, butter and cocoa powder. Mix to form a soft even coloured dough. Form a soft ball that doesn't stick to your hands.
7. Weigh the dough for 25 grams each and form into ball. Set aside.
8. Take a piece of water dough and flatten. Place the chocolate dough in the center of the flat dough (pic #2). Gather the outer edges of the water dough circle and wrap up the chocolate dough ball. Seal and pinch the edges (pic #3).
9. With the heel of your palm, gently press the dough to flatten it lightly. Using a rolling pin, roll out the flattened dough (pic #4). Roll the dough up (pic #5).
10. Turn the rolled dough 90 degrees. Roll out the dough again. Roll up again (pic #6).
11. Cut the dough crosswise into 2 pieces (pic #7). Flatten out the dough. Place filling in the center (pic #8). Gather the outer edges of the dough circle and wrap up the filling (pic #9).
12. Grease a baking tray with butter then place pastries with sealed side down on tray.
13. Bake them in the oven for 25 minutes at 180 degrees C (350 degrees F).