04 September 2011

Penang Tau Sar Piah/ Mung Bean Biscuits 豆沙饼


Ghee Hiang and Him Hiang are the two oldest shops in Penang which is famous for theirs' Tau Sar Piah or Mung Bean Biscuits. I ate this quite often when I was young because the Ghee Hiang shop is just opposite my father working place :) 

After baking my first Siew Pow, I've more confidence in baking my own Tau Sar Piah. I refered to Jane's Corner and My Kitchen Snippets recipes and found that they have some differences in the ingredients, Jane used peeled mung beans and Gertrude used dried mung beans and vineger, both creations were beautifully done. At the end I used Gertrude, My Kitchen Snippets recipe because she didn't use shortening. However, as I don't have dried mung beans, I used mung beans and ...that's really lot of time in preparing the filling, it took me nearly 4 hours in the kitchen just to make these Tau Sar Piah, while two boys rushed me to go picnic with them in West Coast Park! I think this is a good excuse why I forgot to peel the mung beans :) My filling end up in frightening....grey greenish.     

Update on 11 April 2012: Please hop over to my latest Tau Sar Piah to see the photos illustration on how to make the flaky pastries.


Recipe adapted from My Kitchen Snippets
Oil Dough:

175 gram Flour
100 ml vegetable oil


Water Dough:
345 gram Flour
180 ml vegetable oil
135 ml water
¾ tsp vinegar (omitted)


Filling:
50 ml vegetable oil
2 shallots - thinly sliced (used 5 shallots)
150 gram sugar
1 1/2 tsp salt
1 1/2 tsp white pepper
400 gram dried mung beans (used 300g mung beans)

Steps:
1. Soak the beans overnight, steamed for 40 minutes or until soft, then Mashed. Add In the sugar, salt and pepper and mix well.
2. Heat up the oil and fry the shallots until lightly brown and fragrant. Add in the bean mixture. Stir and fry until the mixture is slightly dry and you are able to form it into a ball.
3. Remove and divide the filling into 65 small balls. (I made 34 medium balls) Set it aside.

Prepare the dough:
1. Mix ingredients for oil dough until it form into a smooth dough. If the dough is too dry add a bit more oil. Wrap dough with cling wrap and set it aside to rest for 30 mins. Divide into 65 pieces.
2. Mix Ingredients for water dough together until it form into a smooth dough. Wrap dough with cling wrap and set it aside for 30 mins. Divide into 65 pieces.

Please refer to My Kitchen Snippets to see how to assemble the biscuits.
 

Soak the mung beans overnight, steam for 40 mins. then mash.


Add salt, pepper, fried shallots and mix well.(as I forgot to peel the mung beans, the mixture is grey greenish)







15 comments:

  1. 做这个不容易吧
    呵呵
    带暗绿色的馅也不错:)

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  2. The pastry looks good. Never mind the green color as long as it taste good. You can use the split mung bean without skin type so less work no need to peel.

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  3. You can buy peeled mung beans. They look like dhall but are peeled mung beans.

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  4. 很多工但也很好吃哦。。。我要5粒,很久没吃了。。哈哈

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  5. Nice one, Ah Tze! I love eating tau sah piah, usually got it from Him Hiang. Looking at yours at this hour, I'm so hunrgy :(

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  6. Wow! Great job! Never mind the colour, as long as they taste wonderful and everyone love it! I wish to have a few right now! :)

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  7. Oh, what a beautiful dish! You executed these perfectly~

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  8. Thanks for trying out the tau sar pheah. Yours turn out beautifully and nicely brown. Not like mine. Didn't brown nicely. I used the peel dried mung bean and it give the filling a nice yellow color. But it is ok as long as it taste good.

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  9. Ah Tze, your "tau sar piah" looks even better than those from the shop. You are so good at everything you do. Co-incidentally, I just had some really delicious tambum biscuits from Melaka. I believe the pastry is the same but the filling they used is lotus paste. Perhaps, you might want to try a different filling the next time you do this again.

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  10. Amelia, welcome!


    Wendy, yes, will look for the peeled mung beans in future bake :) Is the peeled type looks a bit small and yellow? As I couldn't find the label "peeled mung beans".


    Joelyn, thanks!


    Min, this one really tough for me!


    Joyce, come take some :)


    Lizzy, this is a chinese traditional pastry, now not many bakeries baking it!


    Gertrude, yours tau sar piah is perfect! I couldn't get the peeled mung beans at the time of baking :)


    Verons, great idea! Will try it in my future baking.

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  11. 哇,你连豆沙饼也会做哦?好厉害 ^_^

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  12. Hello Ah Tze. I noticed you on my followers column, thank you. I'm glad I'm seeing your blog. You have some very interesting and traditional cakes and kuehs that I've lost touch with and am trying to learn to make them at home. Your Tau Sar Piah looks so perfect and golden. Ghee Hiang and Him Heang can close their doors. I'll be poking around your blog every so often to learn from you.

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  13. i love tau sar piah...been trying many recipe from diferent side,but the result from your recipe is THE BEST...love it...thanx you

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