Green Tea, Salty Egg, Pies ( Ka Noom Wai Pra Jarn Cha Khiew )

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This pie is popular during celebration times (it's Songkran!), and it's very expensive and complicated to make. Well I decided to make my own, without all the pomp and ceremony and traditional flower molds and they tasted just as good.
I'm using the salted duck eggs I made a few weeks back. The duck egg yolk is large, and I find I can cut the cooked yolk into quarters and use only a quarter in each pie.
The yellow beans need to be soaked overnight, so best to prepare these the day before. Melon seeds add a bit of bite and crunch to the filling, you can substitute other seeds, or flaked almonds if you prefer.
Finally, the traditional shape for these is a flower, and special molds are available if you can find them. I'm going to be using my cute animal egg molds instead!

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Ingredients for Pasty
300 gms Cake flour
200 mls Syrup Water (equal volume water & brown sugar)
150 mls Oil
1 Teaspoon, Baking Soda
2 Tablespoons Water

Preparation Pastry
1. Dissolve the baking soda in the 2 tablespoons of water.
2. Mix all the ingredients together, and mix until smooth
3. Cover and leave for 3 hours.
4. Pinch off balls of 40gms each of the pastry mix
5. You'll get 20 or more balls from this mix.

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Ingredients for Filling
2 Teaspoons Green Tea Powder
100 gms Yellow Beans ( Soak over-night it will triple in size )
150 gms Sugar
100 mls Water
5 Salty Duck Eggs Yolks
30 gms Melon Seeds

Preparation
1. Take the salty egg yolks in a tray, (keep the whites for something else). Bake at 130 degrees Celsius for 10 minutes to cook them to firm.
2. Mix the green tea powder with the water.
3. Steam the yellow beans till cooked, this can take quite some time, 45 mins or more in a steamer, the beans should be soft all the water through. Soft enough to squish between your fingers.
4. Blend the yellow beans in a blender, add the green tea water.
5. Stir in the sugar
6. Transfer it to a non stick pan, we're going to cook off the mix to get it thick, the yellow beans will release some starch and the whole thing needs to be cooked and stirred over the heat till it forms a stiff paste. Take off the heat once you have it thick.
7. The melon seeds were a bit big, so I roughly chopped them, then added them to the mix and stirred them in.
8. Leave the green paste to cool.
9. Split it into about 20 balls.

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Preparation - Assembly
1. Take the salty egg yolks, cut them into 4 pieces each, i.e. 20 egg pieces. If you made more or less balls, you can always cut the yolks into more or fewer pieces.
2. Roll the green paste ball flat, put the egg piece in the middle, bring up the edges so the green paste envelopes the egg yolk piece. Make it into a round ball by rolling it in the palms of your hands.
3. Same with the pastry, roll it into a flat disc, put the green ball in the center of the disc, bring up the edges to envelope the green ball completely and roll it in your hands to make it ball shaped.
4. Press the ball into the mold, for my teddy bear molds, I didn't need to grease them, but if you're using a metal mold, its better to put a little oil in the mold first.
5. Lay them out on a tray, bake at 160 degrees Celsius for 10 minutes, then take them out and brush with milk, and bake for a further 10 minutes at 160 degrees Celsius.
6. It's always worth checking the pastry is cooked by trying one before leaving them to cool.

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