Tau Sar Piah (Savory Mung Bean Paste Pastry)

My sister and I grew up loving this traditional Mung bean paste pastry because my dad LOVE it. After my successful attempt on red bean pastry, I decided to try this Tau Sar Piah.

This time I decided to try another recipe from MyKitchen101en . I made the bean paste in thermomix as it can blend and cook in one bowl.

The bean paste is a little too sweet for me but pastry part is good. It was a hot Sunday evening when I made this. Kids are all home and I was in a rush to get it done so I didn’t let the dough rest in fridge and causing it to secrete lard 😢 probably because so that the dough kept bursting when I roll it out to do the laminating.

I scaled up the recipe as I’ve some leftover red bean paste from the last bake for 4 red bean pastry.

Glad that feedback is still good for this pastry 😊 but the quest to find the recipe for savory mung bean paste continues …..

Ingredients (to make 12pcs) :

(A) Mung bean Filings
– 90g split mung bean (rinsed and drained,
I would soak it in hot water for at least 30 mins next time. As it took a long time to steam till it’s mash-able)
– 5tbsp cooking oil
– 30g peeled and minced shallot
– 1/3 tsp fine salt
– 75g fine sugar
– 1/3 tsp white ground pepper

(B) Water Dough
– 100g plain flour
– 25g icing sugar
– 1/2tsp fine salt
– 30g lard
– 35g cold water

(C) Oil Dough
– 80g plain flour
– 35g lard

Steps:

For Savory Mung Bean Paste:

1. Steam soaked mung bean and steam till soften and mash-able between finger tips
2. Combine shallots and cooking oil and fry till golden brown and fragrant (can do this in thermomix but I did mine over stove). Remove the fried shallot and bend steamed mung bean, salt, sugar , white pepper and shallot oil together (Thermomix 20 sec/speed 5)
3. Add in fried shallot and saute on thermomix till desired texture, should be a little dry. (14 mins/ 110Deg cel/ speed2)
4. When cooled. Divide fillings to 12 portions

For Water Dough:

1. Sift plain flour and icing sugar into a medium sized mixing bowl. Add in salt and mix well. Add lard and rub in with flour until crumbly. Add cold water, mix and knead until a dough is formed. Rest 10 minutes and knead till smooth. Let rest for 30 minutes. (I will let it rest in fridge for 40 mins in hot weather like Singapore 32deg cel)

For oil dough:

1. Sift plain flour, add in lard and mix until a dough is formed. Let rest in chiller for 30 minutes.

Laminating, assembling and baking:

1. Divide water dough and oil dough into 12 portions. Flatten water dough into a round shape and wrap the oil dough in the center. Seal and shape into a ball. Repeat for the rest.
2. Lightly dust flour on the 12 dough balls. Take the first dough and roll it out into oval/rectangle. Fold top and bottom to center (i.e. 3 folds). Set aside and repeat with the rest of the dough balls.
3. Take the first folded dough and roll it out to long oval along with the long side of the folded dough. Then roll it like a swiss roll from the short end. Set aside and repeat with the rest.
4. Cover everything and let rest for 20 minutes.
5. Take a rolled out dough, flatten with rolling pin into a circle, place fillings in the center and wrap it up with the dough and seal tight.
6. Arrange filled dough on the lined baking tray. Brush the surface with Egg wash (mixture of 1 egg yolk with 1 tsp water , sieve through)
7. Bake in preheated oven of 200deg cel for 20 minutes or until golden brown
8. Set aside to cool completely before serving.