“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

Penang tau sar pneah
 

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:

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.

Penang tau sar pneah
 

2 When cooled, divide filling into 12 portions.

Penang tau sar pneah

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.)

Penang tau sar pneah
 

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.)

Penang tau sar pneah

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.

Penang tau sar pneah

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.

Penang tau sar pneah

7 Cover the dough with cling wrap, set aside to rest for 20 minutes.

Penang tau sar pneah

8 Flatten dough into round shape, put mung bean filling in the center, fully wrap the filling with dough.

Penang tau sar pneah

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.)

Penang tau sar pneah

10 Bake in the preheated oven at 200°C/390°F for 20 minutes, until golden brown.

Penang tau sar pneah

11 Set aside to cool completely before serving.

Penang tau sar pneah

Penang tau sar pneah

Tau Sar Piah (Savoury Mung Bean Paste Biscuit)

“Tau Sar Piah” is Malaysian style Savoury Mung Bean Paste Biscuit. Tau Sar Piah is Hokkien dialect, “tau sar” means mung bean paste while “piah” means biscuit.
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Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Snack
Cuisine Chinese
Servings 12 pieces
Calories 205 kcal

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
  • tsp fine salt
  • 75 g fine sugar
  • 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.
    Penang tau sar pneah
  • 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.)
    Penang tau sar pneah
  • 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.)
    Penang tau sar pneah
  • 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.
    Penang tau sar pneah
  • 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.
    Penang tau sar pneah
  • Cover the dough with cling wrap, set aside to rest for 20 minutes.
    Penang tau sar pneah
  • Flatten dough into round shape, put mung bean filling in the center, fully wrap the filling with dough.
    Penang tau sar pneah
  • 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.)
    Penang tau sar pneah
  • Bake in the preheated oven at 200°C/390°F for 20 minutes, until golden brown.
    Penang tau sar pneah
  • Set aside to cool completely before serving.
    Penang tau sar pneah

Video

Notes

This recipe uses lard to make the flaky crust, you may replace it with pure ghee (a.k.a. clarified butter) or shortening.

Nutrition (per serving)

Calories: 205kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 169mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 15IUVitamin C: 0.2mgCalcium: 7mgIron: 1mg
Keyword Penang tau sa piah, Savoury Mung Bean Paste Biscuit, tau sa piah recipe
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