pandan tau sar piah

pandan leaves are readily available anywhere back at home in Singapore… but here in beijing… it’s a nightmare… .·´¯`(>▂<)´¯`·. i have to travel so far out just to buy them from one particular shop… so these are really gem to me and i do try to make different things with it if and when i get my hands on these leaves. For original tau sar piah, please refer to this post http://bakingintotheether.wordpress.com/2013/07/12/tau-sar-piah-豆沙饼-wrapping-tau-sar-piah-d・ω・b/

Original recipe adapted from 做个快乐的自己

中文食谱请参考以上原食谱链接

Ingredients (makes 34 tau sar piah)

Filling:
400g peeled mung beans (soaked overnight, steamed and mashed)
1 1/2tsp white pepper
2tsp salt
250g fine sugar
100g cooking oil, 10 shallots (sliced thinly)

Dough A (oil dough): 125g flour, 35g shortening, 35g cooking oil
Dough B (water dough): 250g sifted all-purpose flour, 1/2 tsp fine sugar, 65g shortening,120-130ml pandan water (i used 120ml)

Directions

pandan tau sar piah

– Filling:  Combine sugar, salt, and mashed beans in a large bowl. Mix well
– Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and chopped into small pieces. Grind it and then set aside for later use
– Stir in the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball
– Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g)
– Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls
– Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice
– Roll it out into a circle and place the filling at the centre. Bring all edges together and pinch to seal
– Brush with egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown

Personal notes:

pandan tau sar piah– i used coconut oil in place of cooking oil and the tau sar piah had a wonderful coconut-pandan flavour

pandan tau sar piahas the weather is getting cold here, i reheat these in the toaster for 3 mins before serving them…

 

Pollution index: 233 (very unhealthy)

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(12) Comments

  • Sally (November 5, 2013)

    今天应该排第一吧?
    我来吃豆沙饼咯,做到很美喔。。

  • Nasi Lemak Lover (November 5, 2013)

    I am 2nd, I guess I have a chance to test some of your Tau Sar Piah too ^_^

  • Xiao (November 5, 2013)

    我第三吗?呵呵。。。
    我很爱吃豆沙饼滴♥打包走咯!

  • Chris (November 5, 2013)

    So nicely baked – I almost thought they were bought from the stalls ….

  • Mel (November 5, 2013)

    Tau sar piah is my favourite!! But never have tried pandan flavour before. Bet it must smell and taste wonderful….so well baked too. Oh…..you are residing in Beijing now and all along I thought you are in KL.

  • Cass Tan (November 5, 2013)

    我很喜欢吃豆沙并的,最喜欢那种一口一个(因为可以吃很多,哈哈哈。。)

  • 鲸鱼蓝蓝蓝 (November 5, 2013)

    我好久没吃了。。。。。。。。。。。。。。

  • Doreen (November 5, 2013)

    Vic,
    Still have any more left?
    I love to try your pandan flavor ones! They are so beautifully made.
    mui

  • Vivian pang (November 6, 2013)

    Your tau sa piah are looking great. They are nicely shaped into round. Remind me of my hometown, Penang tau sa piah.

  • eileen (November 6, 2013)

    小小一粒,肯定可以一口接一口的。。。

  • May Law (November 6, 2013)

    这是我最爱的豆沙饼, 我可以一口气吃好多粒哦!

  • kitchen flavours (November 6, 2013)

    Hi Victoria,
    These looks wonderful! The pandan leaves must be quite expensive over there. I can see how precious they are. I guess, over here, we took them for granted!

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