Monday, March 31, 2008

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

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

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


Yan said...

looks "lovelicious". too bad i have to abstain fm beans for the moment..... =p
(can look cannot eat.)

Little Corner of Mine said...

Looks good. I would need the push to make this kind of Chinese pastry too cuz a lot of work and time involved and as you know, me lazy! :P

Anonymous said...

Hi Hugbear
For your pandan chiffon cake, can i use self-raising flour?
can omit cream of tartar as i don't have any and is vegetable oil suitable to replace corn oil because that is all the ingredients i have left.

Rei said...

Hi Lee Lee, the tau sar piah looks so cute! Very round and even in shape. Are these sweet or slightly savoury like the M'sian 'Dan Wen Bing'?

Hugbear said...

Hi everyone. Rei, yes it is like the Malaysian Dan Wen Bing but this time round my filling was a little too wet. My younger son refused to eat it. He prefers the filling drier. Hahaha

Anonymous said...

Hi hug bear
perhaps u have overlooked my queries,would like to try the receipe for pandan chiffon cake, hope u can answer my queries above.
Sorry to trouble you!

Amy Goh said...

Hi Lee,

Looks yum yum. Thank You for sharing a new way of doing the pastry. What is ur opinion if I change shortening to Canola oil. Will it affect taste?

Thanks in advance.


Hugbear said...

Hi Amy, if you want to use oil for making tau sar piah, let me post another recipe which is the original recipe for the tau sar piah.

Hugbear said...

Hi Anonymous, sorry for the oversight. I have replied to your questions on pandan chiffon cake already.

Amy Goh said...

Hi Lee,

Don't trouble yourself plzzzz.... I do have your original recipe for tau sar piah, that recipe is a keeper! I'll try this recipe & taste the difference.

Thank You for being my on-line shi fu. Appreciate LOTS!


Anonymous said...

Hi Hugbear
i tried the pandan cake but i couldn't get it right, the batter was quite watery n the whole cake did not raise.
have used self-raising flour n omit the baking powder.
The outer of the cake was quite hard n the inner part was totally unbake.
i can't mix the egg white, 30gm sugar, salt n tartar to stiff, is that what went wrong?

Hugbear said...

Hi anonymous, the eggwhite was not beaten to stiff that is why you batter is watery and the cake cannot rise.

Make sure your mixing bowl is clean and oil free when you are beating the eggwhite. Beat eggwhite and cream of tartar at high speed until foamy then slowly add in sugar. Continue to beat at high speed until eggwhite is stiff. When you overturn the bowl, the eggwhite doesn't drop out. If you can't get your eggwhite right you can never get the chiffon cake to bake well.

Amy Goh said...

Hi Lee,

Thank you for sharing the savory pastry recipe. It taste super yummy!

But I did encounter difficulty...need your advice to improve on the flaky dough? It was far too crumbly to handle. After I roll them into ball and adding shortening dough, I can only flatten once and add my mung bean paste immediately. If I try to roll up pastry like a swiss roll it crumbles and it becomes totally unmanageable.

Note: I did omit sugar for shortening dough bcos did not add egg yolk, wonder if this change affected the dough?

Thanks in advance,

Anonymous said...

yr tau sar piah looks good. can u share yr recipe with me. thanks. my email is

Unknown said...

Hi Leelee,

Izit u have 2 recipe for tau sar piah? Dun seem to see any shortening dough. Possible to share that recipe? Thanls.

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