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Tau Sar Piah

September 13, 2008

This recipe was posted in Kitchen Capers a year and a half ago, finally i “gathered” the courage to try this :P After my success with lao po bing/wife biscuits, i am now more adventurous and keen to try out traditional chinese pastries. Preparation for the pastry skin is the same as lao po bing’s, wrap, flatten, roll, flatten, roll. (>.<) imagine doing tat for 100 pieces! *gasp* tiring!! But however, it is all worth the effort! =)

The above are the fillings for the tau sar piah, i added in toasted sesame seeds for some extra bite and fragrance. Did the tau sar piah 2 weeks back, a total of 100 pieces, specially for my mum’s friends, the adults loved it! brother took 18 pieces to school to share with his mates and mentioned that they are craving for more! *ponder* These folks are too polite! :P But all the credits should go to tthksy for sharing this recipe! Recipe as follows…

Ingredients:

Dough A
230g Flour
130g oil (reduced it to 100g)

Dough B
460 g Flour
250g Oil (reduced to 200g)
180g water
1 tsp vinegar

Filling
180g oil
10 – 15 shallots – thinly sliced
300g sugar (reduced to 200g)
3 tsp salt
3 tsp white pepper
600g mung beans

Steps:

Fillings

  1. Soak the beans for at least 2 hours, steamed and mashed.
  2. Add sugar, salt & white pepper to the mashed beans.
  3. Heat oil, fry the shallots till brown and fragrant
  4. Pour in the bean mixture. Fry till mixture dry and you are able to form balls with it.
  5. Divide filling into 100 pieces. (instead of dividing into a 100 pieces, i measured 15g filling portion for each tau sar piah)

Pastry Skin

  1. Mix ingredients for dough A together.
  2. Wrap dough with cling wrap and set it aside for 30mins.
  3. Divide into 100 pieces
  4. Mix Ingredients for dough B together
  5. Wrap dough with cling wrap and set it aside for 30mins.
  6. Divide into 100 pieces

Assemble

  1. Take a portion of Dough B and wrap it around Dough A.
  2. Flatten it and roll it up. (same steps as lao po bing/wife biscuits, for step by step visual instructions refer to <<Florence’s guide>>)
  3. Flatten again and roll up.
  4. Flatten and wrap the filling in it.
  5. Brush with egg wash and top with sesame seed.
  6. Bake for 25-30mins in 175 degrees oven or till golden brown.

Verdict?
Delicious! but tedious! =X I am so exhausted after repeating the rolling and flatten for 100 pieces! (-_-||) and they are so small… bite size.

- .:Baker Lee:.

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10 comments

  1. hi amanda,

    your tau sar piah looks great!! Even nicer than the store bought ones. So tempted to try it…

    Btw, what kind of mung bean did u used? the whole mung bean (green bean) or the split mung bean? thanks!

    Keep your bakes coming, i have waited for weeks to see your new bakes ;p


  2. I love tau sar piah! Yours looks great! But it’s so tedious to do. Applaud for your patience and hard work. :)


  3. Hi Fiona, thanks for the kind comments =) for the mung beans, i used the splitted ones, those used for tau suan dessert.

    SSB! yes, it is tedious! but delicious! u should try, maybe do a 1/2 or 1/4 portion to play ard :P


  4. Great recipe. Tastes even better than the ones brought from the store in Penang, Malaysia.

    Filling abit to peppery. Perhaps its caused by different brands of pepper.

    I made half portion of the filling, but I had to make a full portion of dough. Did you?


  5. Hi amanda,

    What are shallots? is it those small onions? or is it those sold in market thats brown in colour and pre-fried ones?

    Thanks,
    carrie


  6. Hey, is it possible for me to use any type of oil?


  7. These Asian treats are amazing. :]


  8. Hi Amanda, where can I buy the Mooncake mode and how do you make that Agar Agar Mooncakes. You are SOooooo talented for a for so young….SOOOOOOOO N.V.U.

    Thanks,
    Rebecca Lam


  9. Blogroll…

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  10. Hi, I m fans of tau sar piah. enjoy it. My parents love it, we get it from Penang…



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