Flaky Mung Bean Pastry

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Filipino-style flaky mung bean pastries feature a buttery, multi-layered crust wrapped around a smooth and sweet yellow mung bean paste. Inspired by the beloved Chinese-Filipino hopia, these golden treats are a classic afternoon snack paired with tea or coffee. Each bite delivers a delicate crunch followed by a creamy, lightly sweet filling.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 36 gCarbs
• 2 gFiber
• 14 gSugar
• 4 gProtein
• 80 mgSodium
• 130 mgPotassium
• 15 mgCalcium
• 1.5 mgIron
• 0.5 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the Mung Bean Filling

• 1 cup dried yellow mung beans (about 200 g)
• 3/4 cup granulated sugar
• 2 tablespoons coconut oil or unsalted butter
• 1/4 teaspoon fine salt
• 1/2 cup water, plus more for soaking

Dried yellow mung beansGranulated sugarCoconut oilFine saltWater

For the Pastry Dough

• 1 1/2 cups all-purpose flour (water dough)
• 1/4 cup unsalted butter, softened
• 2 tablespoons lard or vegetable shortening
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 1/4 cup cold water, plus 1-2 teaspoons as needed
• 1 cup all-purpose flour (oil dough)
• 1/2 cup lard or vegetable shortening

All-purpose flourUnsalted butterLardGranulated sugarFine saltCold water

For Assembly and Finishing

• 1 large egg, beaten with 1 tablespoon water
• 1 tablespoon sesame seeds (optional)
• All-purpose flour, for dusting
• Parchment paper, for lining

EggSesame seedsAll-purpose flourParchment paper

Directions

1. Rinse the mung beans under cold water, then soak them in plenty of water for at least 4 hours or overnight; drain well before cooking.
2. Combine the soaked mung beans with 1/2 cup water in a saucepan, bring to a gentle simmer, and cook for 25-30 minutes until very soft; drain any remaining liquid.
3. Mash the cooked beans (or pulse in a food processor) with the sugar, salt, and coconut oil until smooth, then return to the pan and cook over low heat for 8-10 minutes, stirring constantly, until a thick paste forms; cool and roll into 12 equal balls.
4. Make the water dough by mixing 1 1/2 cups flour, butter, lard, sugar, and salt, then gradually adding cold water until a soft dough forms; knead briefly until smooth, wrap in plastic, and chill for 30 minutes.
5. Make the oil dough by rubbing 1/2 cup lard into the remaining 1 cup flour and a pinch of salt until the mixture holds together when squeezed; wrap and chill for 30 minutes.
6. Roll the water dough into a rectangle, place the oil dough in the center, fold the sides over to enclose it, then roll out and fold into thirds like a letter; repeat the fold twice more, chilling 15 minutes between folds.
7. Divide the laminated dough into 12 equal pieces; flatten each into a disc, place a mung bean ball in the center, gather the edges up to seal, then gently flatten into a 2-inch round.
8. Arrange the pastries seam-side down on a parchment-lined baking sheet, brush with egg wash, and sprinkle with sesame seeds if using.
9. Bake at 350°F (175°C) for 22-25 minutes until golden brown and flaky, then cool on a rack for 10 minutes before serving warm or at room temperature.

Cook’s Notes

• Soak the mung beans overnight to reduce cooking time and ensure a smooth paste.
• Keep both doughs cold throughout lamination; warmth will melt the fat and ruin the flaky layers.
• Do not overfill the pastries or the mung bean paste will leak during baking.
• For an even deeper golden color, brush the tops with egg wash twice before baking.
• Store leftovers in an airtight container for up to 3 days; re-crisp in a 300°F oven for 5 minutes before serving.

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