Fujian Lüdou Bing

These flaky mung bean paste pastries are a beloved Fujian confection, sold from bakeries throughout Fuzhou and Xiamen during festivals and as everyday treats. The laminated dough yields dozens of paper-thin layers that shatter at the first bite, giving way to a lightly sweetened, aromatic mung bean filling.

Serves: 12 pastries

Ingredients

Water Dough

• 200g (1⅔ cups) all-purpose flour
• 60ml (¼ cup) vegetable oil
• 80ml (⅓ cup) warm water
• 1 tbsp (12g) sugar
• Pinch of salt

Oil Dough

• 150g (1¼ cups) all-purpose flour
• 75ml (5 tbsp) vegetable oil

Mung Bean Filling

• 300g (10½ oz) dried split mung beans, soaked 4 hours
• 80g (⅓ cup) sugar
• 2 tbsp (30ml) vegetable oil
• ½ tsp (2ml) vanilla extract

Instructions

1. Drain soaked mung beans and steam over high heat for 20–25 minutes until completely soft. While still hot, mash thoroughly with sugar, oil, and vanilla until smooth. Allow to cool, then divide into 12 balls of about 40g each.

2. For the water dough, combine flour, sugar, salt, oil, and warm water. Knead 5 minutes until smooth and elastic. Cover and rest 30 minutes.

3. For the oil dough, mix flour and oil with a fork until it comes together into a soft, non-sticky dough. It should be slightly softer than the water dough.

4. Divide each dough into 12 equal portions. Flatten a water dough ball, place an oil dough ball in the center, and wrap tightly, pinching to seal. Rest 10 minutes.

5. Roll each wrapped ball into a thin oval (about 15cm/6 in), then roll up tightly like a cigar. Rest 10 minutes. Roll each cigar flat again, roll up a second time, and rest another 10 minutes.

6. Stand each cylinder upright and press down gently, then roll into a 10cm (4 in) circle. Place a mung bean ball in the center, gather the edges, and pinch firmly to seal.

7. Preheat oven to 180°C (350°F). Arrange pastries seam-side down on a parchment-lined tray. Bake 22–25 minutes until the tops are lightly golden and the layers are set.

8. Cool on a rack for at least 15 minutes before serving — the flaky layers continue to crisp as they cool.

Cook's Notes: The double-roll lamination technique is key to achieving the signature spiral layers. For a sesame variation, press a few white sesame seeds onto each pastry before baking. Store in an airtight container for up to 3 days.