My mom knows how to make just about anything Chinese, including these red bean pastries. Usually, if it's for me, we end up altering the ingredients and ratios to make the recipe healthier. In this case, the red beans had very little sugar and no oil, the flour was part whole wheat and spelt, and we did not use that much oil to make the flaky layers. These round little things are so cute, and very hearty and satisfying. I really like the dough! Of course, every once in awhile, I might indulge and get the super-buttery treats from a bakery, but that's just once in awhile...
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