tau sar piah

i have been thinking of making tau sar piah for a very long time  (the last time i made it was 3 years ago… oh ya, that long… because this is seriously labour intensive)… what’s stopping me again? as always in beijing, you cannot find anything you want…. i needed peeled mung beans (they call it 绿豆片 in chinese)

during my last trip in bangkok, i bought a kilogram of these and am now trying to figure out the expiry date… the date of manufacture was 7/12/56. and expiry date is 7/14/56…. if anyone can make sense out of this, please be so kind to enlighten me… (=xェx=)

Original recipe adapted from Jane’s Corner

Ingredients (makes 34 tau sar piah)

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 water (i used 120ml)


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

tau sar piah

Personal notes:

– i used coconut oil for frying so my filling had a faint whiff of coconut aroma… i like it
– i made this in a super hot summer afternoon…. c. 43 degrees C…. i had to keep chilling my oil dough at every stage
– you will have slightly more than 1 kg of mung bean filling so do not add onions to the entire lot of mung bean… each of my mung bean filling is 22g, so i mixed the shallots with 748g of mung bean. Keep the rest of the mung bean filling ~ you can make ang ku kueh with this
– personally, I don’t think you need to roll the dough into too big a circle.. i realised the best way of wrapping this is to just roll the dough slightly into a flat disc (mine probably did not exceed 5cm in diameter). Remember, that the gist of rolling out the dough is only in the action of rolling the pin gently and with brisk strokes (the same way you will roll your puff pastry). If you attempt to flatten the disc by pressing hard on your rolling pin when rolling, the dough will start to stick on the surface, and on your pin. Plus, your your laminated dough will start to crack
– Place dough on the palm of your left hand. Then, push your filling into the dough and as you push it, slightly enclose your fingers (a bit like clenching your fist motion) so that you push your wrap up. Continue with this motion until your entire filling is in the dough, then seal the ends. Professionals use this method for wrapping dim sum (though they place it in the “0” shape formed between the left thumb and index finger). This way, you will not have excessive dough at the base of the tau sar piah…

oh well, i now remember why the last i made this was 3 years ago… will probably do this again in another 3 years… meantime, it’s yoga time

tau sar piah

( ̄(エ) ̄)ノ

Pollution index: 157 (unhealthy)


Leave a Reply