Hopia Mungo

by Marilyn McNabb

For filling:

1 pkg yellow mungo

4 cups water

2 cups sugar

For dough 1

2 cups all purpose flour

1/2 tsp salt

2 Tbsps sugar

1/2 c oil

1/2 c water

For dough 2

1 cup all purpose flour

1/2 c shortening

Cook mungo with the water until it has turned into a thick paste and the mungo is mashed.  Add the sugar.  Chill until thoroughly cool.

Meanwhile, make doughs. by mixing all the ingredients for dough 1 and separtely dough 2.

Relax dough 1 in the refrigerator for about 10 mins.  Roll out into a long rectangle about 24 x 10.   Spread dough 2 thinly on dough 1.  Roll as for jellyroll.  Cut about 1/3 inch thick disks.

Roll disks to about 3", fill with filling, gather the edges and place on parchment lined sheet pans seam side down.  Eggwash and bake for about 15 mins .  Cool.