Had this quite a few times when I was younger, but I can’t remember if the pastry skin always had this strong margarine flavour, or if my tastebuds have changed. It tasted very traditional because of the margarine, but I don't like margarine lol. Skin texture is nice tho - slightly crispy, very flaky outers. Filling to skin ratio is like 2:1? Doesn’t get cloying, very easy to eat.

With sesame seeds = sweet. The filling was like lotus paste. Paste is quite smooth!

Without sesame seeds = salty. The mung bean filling had a slight saltiness, but it’s not super salty, just more savoury in comparison to the sweet paste.

I think I like the salty one slightly more!