Bakpia

Cook soaked mung beans until soft, then mash with sugar, coconut milk, salt, and vanilla into a thick paste.

Make a soft oil dough and a small butter dough, then layer and fold them for flakiness.

Wrap spoonfuls of mung bean filling in the pastry and flatten into small rounds.

Brush lightly with egg wash and sprinkle with sesame if desired.

Bake until the crust is pale golden and the centers are hot.