Tau Sar Piah

Finally, I have pushed myself to bake some tau sar piah tonight. I have been putting off the idea of baking it for quite a few days. The greenbean filling has been sitting in the fridge waiting for me to use them. Haiz ... sometimes I just needed to be pushed.

Used the savory yolk mooncake recipe for the skin as it is nice and crispy. The filling is sweet and salty at the same time. Something that I like. Sharing with you my tau sar piah.

The original Tau Sar Piah recipe.

Dough A

230 g Flour
110 g oil

Dough B

460 g Flour
220 g Oil
180 g water
1 tsp vinegar

Filling
180 g oil
10 - 15 shallots - thinly sliced
300 g sugar
3 tsp salt
3 tsp white pepper
600 g mung beans

Method
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 can make into a ball. Divide filling into 100 pieces.

5. Mix A, Divide into 100 pieces
6. Mix B, Divide into 100 pieces
7. Wrap B around A. flatten it and roll it up. Flatten again and roll up.
8. Flatten and wap the filling in it.
9. Brush with egg, top with sesame seed.
10. Bake - 350 F for 10-15 mins.
Dough A = 4g or slightly less than 1/2 tsp
Dough B = 12g
Filling = 16g

Har Kow

Bought a kilo of prawns from the market this morning. Used abt half to make kar kow for the family. This time don't know why the skin after steaming break very easily. Maybe because I rolled the skin too thin. But then I don't like my har kow to have thick thick skin. Haiz...





Fillings: (I used Yochana's recipe for the filling)
300 gm prawns, shelled, cleaned wiped dry and chopped
50 gm bamboo shoot or water chestnut dice fine (I omitted this)
1/4 tsp sal
1 tsp chicken granules/powder
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp pepper
1/2 tbsp corn flour (to be added last)

Mix all ingredients together.
(Note: Instead of chopping the prawns up, I used my KA with the K-beater to mix the ingredients till the prawns has broken up to the size I want.)

Skin:
150 g wheat starch
70 g potato starch
200-220 g boiling hot water (make sure it is boiling)

Mix both flours in a mixing bowl. Pour boiling hot water into the flour and mix well into a dough. Put dough onto the working area and knead further with some extra potato starch until dough is ready to be used. Take a small piece of dough and roll it out into a round shape. Put some filling and wrap up. Steam har kow for 6 mins at least to make sure the prawns are cooked. Remember to oil the plate or the paper you use to line the tray or bamboo steamer to avoid sticking.

One week of break for school

I have had four kids at home since Wednesday. My sister left her two older kids at my place as she is having a short holiday in Taipei with her hubby. My niece and nephew love to stay at my place as I will bake and cook for them whenever I can. I actually took leave on Thursday as I intended to bring them out but the weather was bad so we stayed home the whole day. While we were home, I made pizza, pandan chiffon cake, fried wanton and guotie and curry chicken with bread for them. Sorry no pictures to share though.

Tonight however I took some pictures of the stuff I baked and cooked for them and here they are.

Their favourite bread.



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Dinner for them.