Vegan Bakpia (Mung Bean Pastry)

🛒 Ingredients

• #Mung Bean Filling:
• 250g peeled split mung beans, soaked for at least 2 hours
• 120–150g coconut sugar or granulated sugar
• 200ml thick coconut milk
• 2 pandan leaves, knotted
• ½ tsp salt
• 2 tbsp coconut oil or neutral plant oil
• #Dough 1 (Water Dough):
• 200g all‑purpose flour
• 2 tbsp melted coconut oil
• 1 tbsp sugar
• Pinch of salt
• 90–100ml warm water
• #Dough 2 (Oil Dough):
• 100g all‑purpose flour
• 50ml coconut oil or neutral plant oil, mixed into a firm paste

👩‍🍳 Instructions

1. 1

   #Make the filling:

2. 2

   Steam the soaked mung beans until very soft, then mash thoroughly while still hot.

3. 3

   Place mashed beans in a non‑stick pan with coconut milk, sugar, pandan leaves, salt, and oil.

4. 4

   Cook over low heat, stirring constantly, until the mixture thickens, pulls away from the pan, and forms a smooth dough. Let cool completely, then roll into small balls about the size of a large marble. Set aside.

5. 5

   #Make the pastry skins:

6. 6

   Water Dough: Mix all Dough 1 ingredients, knead until smooth, elastic, and not sticky. Cover and rest for 15 minutes.

7. 7

   Oil Dough: Mix Dough 2 flour and oil until you have a soft, mouldable paste.

8. 8

   Divide both doughs into 15–18 equal portions. Flatten a piece of water dough, place an oil‑dough portion in the centre, wrap and seal tightly.

9. 9

   Roll each wrapped dough out thinly into an oval, roll it up like a Swiss roll, turn it 90°, roll out thinly again, and roll up once more. Repeat for all portions.

10. 10

    #Shape & cook:

11. 11

    Flatten one rolled dough piece gently, place a mung‑bean ball in the middle, wrap and seal well, then flatten slightly into a round disc.

12. 12

    Heat a non‑stick pan over low heat. Arrange the bakpia and cook slowly, turning often, until golden brown and cooked through on all sides.

13. 13

    Serve warm or at room temperature.