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| 230 g flour |
| 70 g palm based margarine |
| 70 g palm based shortening |
| 10 g red palm oil |
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FOR PEANUT DOUGH
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| 460 g flour |
| 125 g palm based margarine |
| 100 g palm based shortening |
| 25 g peanut oil |
| 180 g water |
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FOR FILLING
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| 180 g peanut oil |
| 150 g shallots, thinly sliced |
| 300 g brown sugar |
| 15 g salt |
| 600 g mung beans |
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 Place the ingredients for plain dough together in a large bowl, mixing well. Cover with cling-wrap, and set aside for 30 minutes. When the dough is done, remove it from the bowl and divide to form 100 pieces.
Place the ingredients for peanut dough together in a separate bowl, and mix well. Cover with cIing-wrap and set aside for 30 minutes; you can do this while the plain dough sets to minimize the cooking time. When the dough is done, remove and divide to form 100 pieces.
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| To make filling. |
| Soak the beans for at least two hours. When done, steam them, then mash to form a paste. Add sugar, salt, and white pepper to the mashed bean mixture, then set aside. Heat the oil over low heat, then fry the shallots until they are brown and fragrant. Add in peanut mixture and fry until it dries. You should be able to form balls with it. Divide the mixture into 100 pieces, each one weighing 15 g. |
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| To assemble. |
| Take a piece of the peanut dough and wrap it around a piece of plain dough. Flatten the dough, then roll it up into a ball again. Repeat the motion once more, than flatten the dough a third time. Place a ball of filling at the centre of the flattened dough, than wrap it up. Repeat until all 100 places are complete. Brush with egg wash, then top with sesame seeds. Bake in an oven at 175°C for 25 – 30 minutes, or until the balls are golden brown. |
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