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Penang Tau Sar Piah (Mung Bean Pastry)

A non-bento post today. During one of the days that we were snowed in not too long ago, I decided to make Mung Bean Pastry or better known as Penang Tau Sar Piah.

Dough A:
230 g flour
130 g oil

Dough B:
460 g flour
250 g oil
180 g water
1 tsp vinegar

Filling:
180 g oil
10-15 shallots
300 g sugar
3 tsp salt
600 g split green bean – soaked for at least 2 hours, steamed and mashed

Method:

  1. For the filling, heat up oil in a wok and then add shallots and fry till fragrant.
  2. Add the mashed green bean, sugar and salt and fry till the filling binds together.
  3. Remove and divide into 100 pieces. Roll them into balls. (15 gm each)
  4. For the pastry, mix Dough A together and knead to a dough. Divide into 100 pieces. (4 gm each)
  5. Mix Dough B together and then divide into 100 pieces. (12 gm each)
  6. Wrap B around A. Flatten it and roll it up like a swiss roll.
  7. Turn it and flatten again. Then roll it up again like a swiss roll.
  8. Flatten again and then wrap fiilling in it.
  9. Egg wash and bake at 350 for 15 minutes or till golden brown.
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{ 2 comments… add one }
  • eev September 1, 2011, 6:04 pm

    Hi, I’m just wondering, what type of oil and flour is recommended to make this?

    I just use plain flour and canola oil.

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