Belly Button Pastry with Mung Bean and Sweet Potato

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

Belly Button Pastry with Mung Bean and Sweet Potato

A small flaky round pastry filled with sweet mung bean and sweet potato paste, with the filling showing through a raised center like a navel. This is our home adaptation using a standard two-dough method. Makes 12 pastries in about 2 hr 40 min.

Prep 70 min

Cook 30 min

Cooling 1 hr

Total 2 hr 40 min

Yield 12 pastries

Ingredients

Adjust yield

pastries

5 ½ oz (150 g)split peeled mung beans, soaked 4 hours
5 ½ oz (150 g)cooked sweet potato, mashed
½ cup (90 g)granulated sugar, for the filling
2 tbsp (30 ml)neutral oil
1 pinchsalt
1 ¼ cups (150 g)all-purpose flour, for the water dough
1 oz (30 g)shortening or lard, for the water dough
1 tbsp (15 g)granulated sugar, for the water dough
5 tbsp (70 ml)water
¾ cup (100 g)all-purpose flour, for the oil dough
2 oz (50 g)shortening or lard, for the oil dough
1 (18 g)egg yolk, beaten with 1 tsp water

Fresh ingredient guides

Sweet potatoesHow to pick, season & nutrition · 114 kcal per 133 g

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Instructions

Steam the soaked mung beans 30 minutes until very soft, then mash. Cook the mash with the sweet potato, sugar, oil and salt in a pan over low heat until a thick paste holds a shape, about 10 minutes. Cool and divide into 12 balls.
Knead the water dough ingredients until smooth, cover and rest 30 minutes. Mix the oil dough ingredients into a soft paste.
Divide each dough into 12 pieces. Wrap a ball of oil dough inside each piece of water dough, pinch closed, roll into an oval, fold in thirds, turn and repeat once to build layers, then rest 15 minutes.
Roll each piece into a round, wrap around a ball of filling, and pinch the top almost closed, leaving a tiny opening where a dot of filling shows.
Set seam side down on a parchment-lined sheet and press gently flat to a short disc.
Brush with the egg yolk mixture and bake at 350 F (175 C) for 28 to 30 minutes until pale gold with a slightly raised center.
Cool on a rack; serve at room temperature or cold.

Tips

Keep the filling thick, not wet, so it holds its shape.
Rest the dough so it does not shrink while rolling.
Eaten cold, the flavor of mung bean is clearer.
Good with oolong or jasmine tea.

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Recipe FAQ

How long does it take to make belly button pastry with mung bean and sweet potato?

Plan on 70 minutes of prep and 30 minutes of cooking, plus 1 hour to chill. The recipe makes 12 pastries.

How should I store belly button pastry with mung bean and sweet potato?

Refrigerate in an airtight container up to 4 days; serve cold or at room temperature.

Can I make belly button pastry with mung bean and sweet potato ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

The belly button pastry is a traditional Hakka pastry from Miaoli, Taiwan, made with a mung bean and sweet potato filling. Serve it with oolong or jasmine tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

291 Calories / serving

18.0g Fat

28.3g Carbs

4.7g Protein

9.7g Sugar

Whole recipe (12 servings): ~3492 cal · 216g fat · 340g carbs · 56g protein · 116g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.