PART A:

2 c. all-purpose flour
4 tbsp. Crisco
8 tbsp. water
1/2 c. sugar
1/3 tsp. salt

PART B:

1 c. all-purpose flour
4 tbsp. Crisco

FILLING (BEAN PASTE) :

2 c. beans, cooked and mashed
3/4 c. sugar

Preheat oven to 350 degrees. Roll out Part A; spread Part B over Part A. Roll as cinnamon roll, wrap up from one end and flatten with rolling pin. Roll and stand on end, flatten again with rolling pin. Roll up and slice into 20 pieces.

Flatten into rounds with thumb and fingers, place some filling in center and fold all sides under to seal. Place on ungreased cookie sheet and brush tops with lightly beaten egg yolk. Bake for 20 minutes and remove to cooling rack. Tops may be decorated by using the blunt end of a chop-stick dipped in red food dye. Makes 20 moon-cakes.