These pastries can be filled with either coconut or mung beans. Ones filled with mung beans are usually marked with a red dot on top of the pastries. The dough should have a crisp and flaky texture similar to puff pastry.

For the Dough
Water Dough:
-300g all purpose flour
-120g water
-120g oil
-1/2 tsp salt

**Mix everything and knead to form a smooth dough. Rest for ½ hour and divide into 26 portions (or as many as you like).

Oil Dough:
-150g tapioca starch
-75g oil

**Add oil slowly to starch and mix to form a stiff dough. Divide into the same number of portions as the water dough.

Filling
Coconut:
-300g grated coconut
-100g sugar (adjust to taste)
-50g koh fun (cooked glutinous rice flour)

**Mix everything together and divide into the same number of portions as the water dough.

Mung Beans:
-200g mung beans (peeled and split)
-150g sugar
-2 tbs oil

**Wash, soak, cook, and mash beans. Add sugar and oil. Stir fry over medium heat until thickened. Cool and divide into the same number or portions as the water dough.

What to Do:
Wrap a portions of the oil dough in the water dough. Roll flat, and roll dough into a log (like a jelly roll), roll again and fold dough into thirds. Roll flat, a filling in the middle and fold dough over filling. Use a round biscuit/cookie cutter to trim off the excess dough. Bake at 375’F for 15-20mins. Take care not to over bake; the pastries should be whitish with only a tint of yellow.