“Tau Sar Piah” is Malaysian-style Savoury Mung Bean Paste Biscuit. Tau Sar Piah is a Hokkien dialect, “tau sar” means mung bean paste while “piah” means biscuit.
This tau sar piah recipe uses lard to make the flaky crust, you may replace it with pure ghee (a.k.a. clarified butter) or shortening.
A traditional recipe for tau sa piah (豆沙饼), a popular Malaysian and Singaporean cake/pastry made with wheat-based dough and mung bean paste as filling. This iconic Malaysian Chinese pastry recipe is easy to follow, so you can make your flaky tau sar piah at home.
CHINESE VERSION: 豆沙饼 Tau Sar Piah
Tau Sar Piah (Savoury Mung Bean Paste Biscuit) | MyKitchen101en
Yields: 12 pcs
Ingredients for savory mung bean paste filling: (Yields: 260 g)
- 90 g split mung bean (rinsed & drained)
- 180 g plain water
- 5 tbsps cooking oil
- 30 g shallot (chopped)
- ⅓ tsp fine salt
- 75 g fine sugar
- ⅓ tsp white ground pepper
Ingredients for water dough:
- 100 g plain flour
- 25 g icing sugar
- ½ tsp fine salt
- 30 g lard (Please refer: How to Render Perfect White Lard from Pork Fat)
- 35 g cold water (about 4°C-6°C)
Ingredients for oil dough:
- 80 g plain flour
- 35 g lard
Directions:
1 For savoury mung bean paste filling: Steam split mung bean with water for 20 minutes, until very soft. Combine shallot and cooking oil, fry over medium heat until fragrant. Drain fried shallot, keep the shallot oil. Combine steamed mung bean, salt, sugar, white ground pepper and shallot oil, blend until smooth. Combine mung bean paste and fried shallot in non-stick frying pan, cook over medium heat for 10-11 minutes until the mung bean paste is a bit dry.
2 When cooled, divide filling into 12 portions.
3 For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Add in lard, rub into flour mixture until well mixed. Add in cold water, mix into a dough. Knead the dough for 5 minutes until smooth (coat palm with flour if the dough is sticky). Wrap with cling wrap, set aside to rest for 30 minutes. (Reminder: The water absorption capacity for different brand of flour is different, if your dough is drier, add in more cold water until it reaches the consistency as shown in the video. You may replace lard with pure ghee/clarified butter or shortening.)
4 For oil dough: Sift plain flour, add in lard, mix until a dough is formed. Cover the dough, keep refrigerated while waiting for the water dough to rest. (Reminder: If your oil dough is drier, add in more lard. You may replace lard with pure ghee/clarified butter or shortening.)
5 Divide water dough and oil dough into 12 portions. Flatten water dough, top with oil dough, fully wrap oil dough with water dough, shape into a ball.
6 Lightly coat dough with flour, roll out the dough in between cling wrap into oblong shape, then roll up. Roll out the rolled dough again, then roll it up again.
7 Cover the dough with cling wrap, set aside to rest for 20 minutes.
8 Flatten dough into round shape, put mung bean filling in the center, fully wrap the filling with dough.
9 Arrange filled dough on a baking tray lined with non-stick baking paper, then brush the surface with egg wash. (For egg wash: Mix together 1 egg yolk and 1 tsp of water, sieve through.)
10 Bake in the preheated oven at 200°C/390°F for 20 minutes, until golden brown.
11 Set aside to cool completely before serving.
Tau Sar Piah (Savoury Mung Bean Paste Biscuit)
Rate
Equipment
- 1 oven
- 1 food processor
- 1 steamer
- 1 non-stick frying pan
Ingredients
Ingredients for savoury mung bean paste filling: (Yields: 260 g)
- 90 g split mung bean rinsed & drained
- 180 g plain water
- 5 tbsps cooking oil
- 30 g shallot chopped
- ⅓ tsp fine salt
- 75 g fine sugar
- ⅓ tsp white ground pepper
Ingredients for water dough:
- 100 g plain flour
- 25 g icing sugar
- ½ tsp fine salt
- 30 g lard
- 35 g cold water about 4°C-6°C
Ingredients for oil dough:
- 80 g plain flour
- 35 g lard
Instructions
- For savoury mung bean paste filling: Steam split mung bean with water for 20 minutes, until very soft. Combine shallot and cooking oil, fry over medium heat until fragrant. Drain fried shallot, keep the shallot oil. Combine steamed mung bean, salt, sugar, white ground pepper and shallot oil, blend until smooth. Combine mung bean paste and fried shallot in non-stick frying pan, cook over medium heat for 10-11 minutes until the mung bean paste is a bit dry.
- When cooled, divide filling into 12 portions.
- For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Add in lard, rub into flour mixture until well mixed. Add in cold water, mix into a dough. Knead the dough for 5 minutes until smooth (coat palm with flour if the dough is sticky). Wrap with cling wrap, set aside to rest for 30 minutes. (Reminder: The water absorption capacity for different brand of flour is different, if your dough is drier, add in more cold water until it reaches the consistency as shown in the video. You may replace lard with pure ghee/clarified butter or shortening.)
- For oil dough: Sift plain flour, add in lard, mix until a dough is formed. Cover the dough, keep refrigerated while waiting for the water dough to rest. (Reminder: If your oil dough is drier, add in more lard. You may replace lard with pure ghee/clarified butter or shortening.)
- Divide water dough and oil dough into 12 portions. Flatten water dough, top with oil dough, fully wrap oil dough with water dough, shape into a ball.
- Lightly coat dough with flour, roll out the dough in between cling wrap into oblong shape, then roll up. Roll out the rolled dough again, then roll it up again.
- Cover the dough with cling wrap, set aside to rest for 20 minutes.
- Flatten dough into round shape, put mung bean filling in the center, fully wrap the filling with dough.
- Arrange filled dough on a baking tray lined with non-stick baking paper, then brush the surface with egg wash. (For egg wash: Mix together 1 egg yolk and 1 tsp of water, sieve through.)
- Bake in the preheated oven at 200°C/390°F for 20 minutes, until golden brown.
- Set aside to cool completely before serving.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Trackbacks/Pingbacks