Tau sar piah/ mung beans biscuits

Other

8 servings

Difficult

3 h 25 m

684 Kcal

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Pastries, Mung Beans, oil, flour

Ingredients

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

Preparation

• 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.
  
  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.

Questions

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