Water dough

In a medium bowl, mix in flour, sugar, shortening and butter.

Rub shortening with flour until it looks like breadcrumbs.

Add in water mix together to form smooth dough. Cover and rest for 30 mins.

Divide dough into 2 pieces.

Oil Dough

In another bowl add cake flour, shortening and oil . Rub shortening gradually into the cake flour to form soft dough. Add few drops of gel food coloring while making the dough. Cover to rest for 30 minutes.

Divide dough into 2 pieces.

Spread the water dough ball into circle and place the oil dough ball inside. Wrap oil dough into water dough and flatten.

Roll out into a longish flat thin piece. Roll up like a Swiss roll.

Turn 90deg and spread it into flat thin piece and again roll up into a Swiss roll.

Cut each roll into 3 equal pieces with a sharp knife.

With the spiral side( cut side) facing down, flatten and roll. Wrap with savory moon bean filling.

Savory moong bean filling

Directions

Soak the moong beans for 2 hours, wash until water run clear, and cook with 2-3 cups of water in dutch oven for about 45 minutes or until beans cooked very well and soft. Mash them with masher.

Heat oil and cumin seeds in skillet and add onions and green onion and fry for few minutes, then add mashed beans and stir fry till dry

Season with salt continue frying for 5 minutes with low fire. Add in crushed red chili peppers and combine well.

Once it cools enough to touch make 6 small balls.