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Bean-filled Chinese Biscuits (Tau Sar Piah)

Print Recipe

Ingredients
  

Filing

  • 300 g Dried Split Mung Bean soaked for minimum 4 hours until reconstituted
  • or 500g of soya bean residue from making soya bean miilk
  • 1 1/2 tsp Pepper
  • 2 tsp salt
  • 250 g Sugar
  • 100 g Oil
  • 2 Big Onions finely diced

Pastry

Oil Skin

  • 125 g Low Gluten Flour cake or biscuit flour
  • 35 g Vegetable Shortening or Pork Lard at room temperature
  • 35 g Cooking Oil
  • Pinch of salt

Water Skin

  • 250 g Hi Gluten Flour bread flour
  • 1 Tbsp Sugar
  • Pinch of salt
  • 65 g Vegetable Shortening or Pork Lard at room temperature
  • 120 g Cold Water

Instructions
 

Filing

  • Skip the first two steps if you are using residue from soya bean milk.
  • Steam the soaked mung bean until soft, about 20 minutes.
  • Mash it with a fork.
  • Fry onions in the oil until soft and slightly browned.
  • Add in the mung bean mashsoya bean residue/, add the sugar, salt and pepper.
  • Cook until it has changed to a deeper colour and dryer, but still binds together when squeezed in your palm.
  • Set aside.

Oil Skin

  • Simply mix the oil, salt and flour. Set aside covered.

Water Skin

  • Mix all ingredients and knead about 5 times, until the dough is slightly elastic. Set aside for 15 minutes.

Shaping the Biscuits

  • Divide the filing, oil skin and water skin into equal portions. About 10g, 6g, 10g respectively.
  • Wrap the oil skin within the water skin. Let rest for 5 minutes, covered with cling wrap.
  • Roll out the skin into an oval as thin as possible. Then roll into a Swiss roll shape.
  • Flatten the skin, and turn it 90 degrees. Repeat the previous step. Do this 2-3 times.
  • Rest 5 minutes.
  • Roll each dough skin into a flat circle and place the bean paste within each, seal.
  • Brush pastry with egg yoke wash twice, ensuring the first egg wash is dried before applying the second layer.
  • Bake in a 180°C oven for 20-25 minutes.