The original recipe used marzipan for the fillings, but I don’t really like the taste of marzipan, so I used mung dal – found in Asian shop. You still can use marzipan if you like.
- 50g pistachio nuts (without shells)
- 100g dry mung dal (開邊綠豆)
- 300g good quality milk chocolate for glaze
- Grind the pistachio nuts.
- Soak the mung dal in water for at least 4 hours or overnight.
- Drain them and steam for about 20 minutes with a little bit of water.
- Drain all the water out from mung dal and mash it through a sieve to make it smoother.
- Use 1 tbsp of oil to fry the mung dal. Add 50g of white sugar and 1 tbsp of flour until it becomes a paste, then take it off the heat.
- Add the grounded nuts into the paste and mix well.
- If you use marzipan, chop the marzipan into small pieces and knead with the grounded nuts.
- Spread the soft mixture onto baking parchment, cover with another piece of parchment on top and roll the mixture between the paper to about 1.5cm thick.
- Put it in the freezer for about 15 minutes, take it out and cut into 20 equal pieces.
- Melt the milk chocolate over a bowl with hot water. Put each piece of the filling into the melted chocolate, one by one, and thinly coat with chocolate.
- Lay it on the baking parchment and let it all cool down.
- Keep in a airtight container and they will last for 3 to 4 days.
Tips: You can use any type of nuts, not just pistachio.