Pumpkin Pie Hopia

For the Pastry:

• Combine all ingredients for Dough 1 in a big bowl. Mix the ingredients using a fork or spoon until shortening is cut into small pieces and covered with flour. Add more water if too dry. Knead just a couple of times until they stick together and then form into a ball and cover with plastic wrap or kitchen towel and set aside.
• In a separate bowl, combine the ingredients for Dough 2. Mix well using your hands until a smooth dough is formed.
• Roll Dough 1 into a rectangle about a half inch thick. Next, place Dough 2 in between two sheets of plastic wrap or parchment paper and roll into a rectangle about 2/3 the size of Dough 1. Place Dough 2 on top of Dough 1 covering two-thirds of the rectangle from the left side. Fold the third uncovered part (from the right) over the center part. Then fold the remaining third part (from left) over both layers, making 3 layers in total. (like folding a letter).
• Turn and roll the back to its original size and then repeat the three-fold process. Then do this again for the third time. After the last fold, let the dough rest for 5-10 minutes so the gluten can relax and won't shrink back when rolled.
• Roll the dough again into its original size(rectangle). Cut the dough into 2, lengthwise, then tightly roll each dough into 2 cylinders (like a jelly roll). Cut each cylinder into 12 equal parts, 20g each. Roll into balls. Place them on a baking sheet and cover with a wet paper towel or plastic wrap to avoid from getting dry.

For the Filling:

Munggo:

• In a small bowl, soak mung beans overnight.
• Drain and refresh water then place in a medium saucepan. Bring to boil over medium heat until the beans start to soften, reduce heat and cook until water is reduced just above the beans.
• Add the sugar, spices and condensed milk, and continue to cook until it starts to thicken.
• Transfer to a blender and pulse until it becomes smooth and fine.
• Return mixture to the saucepan. Over medium heat, add the cornstarch and cook while stirring constantly until it turns into a thick paste. Remove from heat and let it cool down before using.

Pumpkin:

• In a small saucepan, stir the dark brown sugar, salt, spices & cornstarch together, and with a balloon whisk, whisk the wet ingredients into it.
• Cook the mixture in a small saucepan over a low heat, stirring constantly, until very thick and starting to clump together.
• Scoop the mixture into a bowl and let cool completely.

For Assembly:

• Preheat over to 350 degrees Fahrenheit.
• Taking the cooled munggo and pumpkin fillings, mix them together and place them in the refrigerator for 2 hours or overnight.
• Form filling into 30g balls and set aside.
• Take a ball of dough and flatten with a rolling pin as thin as possible into round disks.
• Pop a pumpkin-munggo ball into the center of a disc and wrap it up, pinching and rolling the pastry to reform a smooth ball. Stamp mooncake mold over each ball.
• Once everything's been used up, bake at 350 degrees Fahrenheit for ten minutes.
• Remove, brush with your egg yolk glaze, pop in the oven for another five minutes. Glaze again, and then bake for a further ten minutes.
• Remove from the oven and let them cool until room temperature.