Tau Sar Piah/ Mung Bean Biscuits

It has been sometimes since my first Tau Sar Piah (Sep 2011), the one which end up with grey greenish filling :) I managed to buy the peeled mung beans since then and instead of let the mung beans sitting in my kitchen until crawling creature comes out from it, I better put the mung beans in good use, which is making another round of Tau Sar Piah, the snack for WT to bring to office :D

My parent stop buying the Penang Tau Sar Piah for me since they know I can bake a good one myself :) Is Ghee Hiang and Him Hiang the two oldest shops selling Tau Sar Piah in Penang going to close shop? Of course not! because I'm in Singapore, LOL!

Tau Sar Piah/ Mung Bean Biscuits a flaky pastries with fragrant and flavourful filling is irresistible. I am using the same recipe from My Kitchen Snippets with some changes in the oil content.

Note: recently I am very busy with my son who want my company on whichever games/works he is in, I have cut down time spend in kitchen and also spend less time on Internet. Sorry for not able to reply your comments and not able to visit your blog as frequent as I was.

To record Gabriel handwritting. Gabriel, 4 years old, I think his handwritting is consider neat for his age :)

Picture A

Ingredients for oil dough:
175g plain flour
100ml vegetable oil (used 80ml)

Ingredients for water dough:
345g plain flour
180ml vegetable oil (used 120ml melted butter)
135ml water

Ingredients for filling:
50ml vegetable oil
5 shallots, thinly sliced
150g sugar (used 100g)
1.5 tsp salt
1.5 tsp white pepper
400g dried mung beans

Step:
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 (Picture A-3) . Set it aside.

Picture B

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 (Picture B-1).

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 (Picture B-1).

3. Take a piece of water dough, flatten and wrap in the oil dough (Picture B-2).

4. Flatten the dough using a rolling pin (Picture C-1), roll up swiss roll style (Picture C-2).

5. Turn the dough 90 degree, flatten it and roll up swiss roll style again (Picture C-3).

6. Hold two side of the dough and press it down (Picture C-4), flatten it into a circle and wrap in the filling.

7. Place the dough balls on baking tray which laid with parchment paper. Egg wash the dough balls and bake at 200C for 20~25 mins or until golden brown.



Picture C