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.
230 g Flour
110 g oil
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